Recipe by Nat Da Brat
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.
Top Review by girl#1177249
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.
- 2 boneless skinless chicken breasts (cut into chunks)
- 1 Spanish onion (sliced)
- 1 green pepper (sliced)
- 1 red pepper (sliced)
- 1 cup broccoli (just the tops)
- 1 1⁄2 cups basil
- 1 red chile (seeded)
- 3 cloves garlic
- 3 tablespoons Thai fish sauce
- 2 tablespoons soya sauce
- 2 teaspoons sugar
- 1⁄2 lime (juice of)
Directions See How It's Made
- In a mortar and pestle add: red chilli, garlic, 1 cup of basil and the sugar.
- Pound until you get a nice smooth paste.
- Add fish sauce, soya and lime juice.
- Taste and adjust.
- I like mine kind of sweet with lots of Basil flavour.
- Heat wok, add chicken.
- Stir fry on high.
- Add broccoli and toss for a minute.
- Add onion and peppers, toss for about 2 minutes.
- Add sauce from mortar and pestle.
- (still high heat) toss 1 minute.
- Add remaining 1/2 cup of basil (roughly chopped) until barely wilted.
- Serve with rice.