Recipe by Julesong
This is a great accompaniment or main course for a Thai dinner, wonderfully aromatic, and very tasty! Based on a Madhur Jaffrey recipe, my husband makes this dish often.
Top Review by Titanium Chef
Okay, let me say this first: I'm a bonehead. I asked Julesong if I should sub jarred Red Thai Chilis or Jalapenos, since I don't have access to the fresh red peppers. Julesong, thanks for the great advice. But, back to the bonehead thing, I went to the store to get the required ingred's and *completely* spaced the chili peppers. So - I followed the recipe except for the following changes: I used 2x the amount of basil; I had to use ground turkey because my store was out of ground chicken; and I went with canned roasted jalapenos (that's what was in the pantry). I loved this dish, and will make it again soon with the proper peppers and with chicken. At the table we added soy sauce and chili oil, and everybody really liked it. Thanks for posting the recipe!
- 3 tablespoons vegetable oil
- 1 medium white onion, chopped
- 1⁄2 cup chopped fresh basil (Thai basil preferred)
- 5 cloves garlic
- 2 green onions, chopped
- 2 Thai red chili peppers, seeded and cut into strips,amount to taste
- 1 teaspoon freshly grated ginger
- 1 lb ground chicken (or turkey)
- 5 teaspoons fish sauce (or salt to taste)
- 1 1⁄2 teaspoons dark brown sugar
Directions See How It's Made
- In oil over medium-high heat, saute onion, basil, garlic, green onions, chilies, and grated ginger in oil until onions are soft.
- Add ground chicken and sauté until browned.
- Mix fish sauce and brown sugar together; add into chicken/basil mixture and stir to coat.
- Saute for another 3 to 4 minutes.
- Serve with rice.
- Note: please use Thai basil if at all possible, which holds up better under heat and is much more aromatic than common Italian/French basil.