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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on July 08, 2010

      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.

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    • on May 22, 2009

      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!

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    • on July 31, 2008

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

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    • on July 20, 2008

      This was really good. I'm somewhat of a thai food snob and I like to mess around with my own creations, and this is an awesome recipe. Everyone really liked it. I changed a few things. I made it vegetarian with carrots, broccoli, squash, celery, bell peppers, a few pieces of tomato, and green onions. I pretty much stuck to the sauce - I used thai basil, 4 garlic cloves, 3tbsp fish, 3 tbsp soy sauce, 1 thai chilli pepper (next time I'd use 2 or 3 for more spice) with the sugar and I processed this in a food processor and added it at the end of the veggies cooking. I added some chili lime peanuts to it at the end (about a cup) plus another handful of basil. I put it over japanese soba noodles and it turned out awesome!

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    • on May 31, 2008

      Absolutely wonderful! The whole family raved over this one! The flavors are fresh and complex. I don't have a large enough mortar and pestle to hold the sauce so used an immersion blender. I think the sauce was supposed to be smoother, but I have no complaints! Thanks, Nat!

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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
    Total Fat 1.1 g
    Saturated Fat 0.2 g
    Cholesterol 34.2 mg
    Sodium 1595.3 mg
    Total Carbohydrate 13.8 g
    Dietary Fiber 3.2 g
    Sugars 7.0 g
    Protein 17.5 g


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