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    You are in: Home / Recipes / Nat's Thai chicken basil Recipe
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    Nat's Thai chicken basil

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Nat Da Brat's Note:

    I've been trying to duplicate this dish from my favorite Thai restaurant, and the Mortar and pestle makes the difference here. This taste "exactly" how it does at the restaurant. Remember that the strength of flavours in most of these ingredients varies, with basil, chillis, garlic and even the fish and soya sauce, Taste, taste, taste, and adjust! Sweet, not too spicy yet all the Thai flavours we love.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a mortar and pestle add: red chilli, garlic, 1 cup of basil and the sugar.
    2. 2
      Pound until you get a nice smooth paste.
    3. 3
      Add fish sauce, soya and lime juice.
    4. 4
      Stir.
    5. 5
      Taste and adjust.
    6. 6
      I like mine kind of sweet with lots of Basil flavour.
    7. 7
      Heat wok, add chicken.
    8. 8
      Stir fry on high.
    9. 9
      Add broccoli and toss for a minute.
    10. 10
      Add onion and peppers, toss for about 2 minutes.
    11. 11
      Add sauce from mortar and pestle.
    12. 12
      (still high heat) toss 1 minute.
    13. 13
      Add remaining 1/2 cup of basil (roughly chopped) until barely wilted.
    14. 14
      Serve with rice.

    Ratings & Reviews:

    • on July 08, 2010

      55

      I've made this so many times I can't believe I've never rated it. My whole family loves this, this last time I didn't have any chili peppers so I used a heaping 1/4 tsp of chili paste and it still came out great, it was missing a little bite. I have to reduce the fish sauce to 2 tbs but maybe the brand I bought is just really fishy? so easy and close to takeout, thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 22, 2009

      55

      Although I used this recipe as a base and made a bunch of changes, it is still a great base! I have to have thai curry sauces around because we live rurally and have a hard time finding asian ingredients. I didn't use oinions, but I will next time. I will probably use thighs next time so it is more moist and flavorful. I can't use chili because of my kids, but I did add some yellow curry paste to the mortar which has a kick. I also added some chopped cilantro at the end for the extra flavor. I can't help myself, I have to add coconut milk to most of my thai dishes. I know they don't ALL have coconut milk, but it just added another dimension for me. I would like to have more sauce for the rice, so I will play around with that a little. Overall, excellent. Thank you so much for posting! We can't afford to eat out much anymore, so I appreciate a good recipe that can be made at home!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 31, 2008

      55

      Loved this recipe. It tasted very close to my local thai restaurant. Even the kids liked it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Nat's Thai chicken basil

    Serving Size: 1 (231 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 130.8
     
    Calories from Fat 10
    97%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 34.2 mg
    11%
    Sodium 1595.3 mg
    66%
    Total Carbohydrate 13.8 g
    4%
    Dietary Fiber 3.2 g
    12%
    Sugars 7.0 g
    28%
    Protein 17.5 g
    35%

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