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!
Fantastic! This just zings with flavour! I didn't add any of the onions but was very liberal with the fish sauce, don't leave it out! I used a bit of extra basil and ginger and stir fried through some thin egg noodles and a sliced zucchini to make a complete meal. This was a very filling meal for two (with the noodles).
My husband and I enjoyed this quite a bit as we are both fans of Thai food! Of course, we had to up the heat a bit! But that's a matter of personal taste. This was a very fragrant dish, as you said, but was even more so after I added a sqeeze of lime just before serving, which enhanced the flavors of the chicken even more. I served this dish with stir-fried rice vermicelli noodles with assorted vegetables and lemongrass on the side, instead of the rice suggested. I used basicly the same combo of sauce that was used on the chicken to season the vermicelli. It all turned out very lovely, much nicer than something you could get at a restaurant, and very easy to make! Thanks! :)
An almost identical recipe for this dish, which I've made twice before from the book, is published in "Far Eastern Cookery" by Madhur Jaffrey. I mention this because she divides 1/4 lb. (2 lightly packed quarts) basil leaves in half, chops one half to stir in the dish, and fries the other half of whole basil leaves in hot oil until they're crispy. These are sprinkled atop the finished dish, and are delicious. However, a word of caution: it's almost impossible to avoid getting burned, even using a spatter screen. That said, this is a delicious chicken (or ground turkey) dish, and I'll definitely make it again, using the recipe in Recipezaar.
I made this for an early lunch today. It was very good. I used 3 chopped jalapenos because I didn't have Thai peppers. I was a little skeptical after putting the fish sauce in because BOY DID THAT STUFF STINK! Not to worry though.. it tastes good. I made a double recipe so I would have some dinners or lunches already prepared. I served over a little rice along with fresh steamed snow peas. I sprinkled some freshly chopped basil over the dish before serving.
I would add more peppers to make it hotter if my wife could stand the heat, but it's good the way it is. More basil is good, too. Ate it with rice because it's harder to get the meat mixed in well with noodles but both taste good. A repeat recipe.
Good recipe as far as the basic ingredients are concerned, but you left out the single most important bit of advice: USE THAI BASIL IF AT ALL POSSIBLE!! Thai basil (Gra Pow) is much more complex and fragrant than its relatively bland Italian/French cousin and holds up much better under heat. It is well worth the adventure to try to find some. Most US cities have an Asian grocery store (fun to go to anyway), and most will have Gra Pow. Give this fantastic dish its just reward! [Editors note: Julesong appreciated these comments and has updated the recipe to refect this great suggestion.]
We make this fabulous dish with Queen Siam basil and green beans fresh from our garden.
Loved this! We added the lime juice as one reviewer suggested and chopped up some zucchini chunks that went in with the chicken. I used a milder pepper until the meat was done enough to pull out some for my daughter then went crazy will the chili sauce. Served over noodles. Compliments from the kids - that rarely happens! Will be a regular addition to the rotation. Also, used turkey instead of chicken as that was handy.
Super Awesome. I modified by adding a red pepper and a stalk of broccoli (stem too) and a red onion as I didn't have white. Doubled the sugar / fish sauce - as I had so many veggies. I put 1/2 of the thai basil into the mix (sautéed) and put 1/2 on top after plating. Served over rice. This was really really good - exactly what I was looking for.