By Julesong on May 16, 2002
Photo by jrusk
Photo by jrusk
"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."
Serving Size: 1 (200 g)
Servings Per Recipe: 2
"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."
"We make this fabulous dish with Queen Siam basil and green beans fresh from our garden."
"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.]"
"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."
"Excellent recipe, very forgiving. I added a ton of other vegetables to make it a whole meal. I will make this again."
"My husband and I both loved this recipe! It was so simple to make and very flavorful. I used Italian basil as that was all I had and it was fresh out of the garden and I used 1 jalapeno, no seeds, as I couldnt find the Thai Chili peppers. I did double the amount of basil and would not seed the jalapeno next time as we would have liked a bit more heat. Thanks Julesong!"
"great. used turkey. very spicy - can't remember if I added to make it more spicy or if it just is that spicy as is. i froze in individual servings - great heat up later over rice"
"Didn't have fresh thai chili so used thai garlic chili sauce instead, worked great. I have an abundance of fresh italian basil in the garden this year, so I used it, probably close to 3/4 of a cup once I added a little bit in at the end with the fish sauce. I thought flavor was still great. Excellent, quick meal, my husband is still raving about it. Served over rice Thanks."
"very good! i added some string beans we had and cooked a bit longer. didnt have red chilis, so i used a jalapeno and some sriracha sauce. i would even add more ginger next time, slightly less fish sauce, and a dash of salt. thanks!!"
"I used 1/2 leek instead of scallions, ground turkey, no chili peppers, and I added 3-4T ketjap manis (google it - I used the recipe from dvo.com). This is so yummy! I served it with Bami Goreng."
"I used two jalapeÃ±os for my peppers and used the seeds. I used splenda brown sugar which made it a little on the sweet side but it balanced out the heat of my dish perfectly. Iâ€™ll make this again. Great for watching carbsâ€¦I wrapped mine in lettuce."
"This was pretty good, yum.. close to Larb too. I used splenda and I don't think I noticed any difference in taste. Thanks!"
"Yummy change of pace. I wonder if adding the basil closer to end of cooking might be a good idea. The cooking time destroyed some of the flavor. I used whole pieces of fresh chicken and pulsed them in the food processor a couple of times. I got a laugh out of my husband's comment as he wolfed this down "Is this meat chicken or fish?""
"Very good recipe. I felt it needed more heat, or maybe my Thai peppers were wimpy. I added a heaping teaspoon of garlic red chili sauce (which is a good substitute for those without an Oriental market nearby). Also added a tablespoon of dark soy sauce, as my store brand of fish sauce wasn't quite salty enough. Thanks for the quick and easy recipe."
"I doubled the recipe and we had a ton, but it didn't go to waste. My DH (Dear Husband) had three helpings, or was it four? I had two. The recipe was very easy to follow, but I did have trouble finding the Thai basil and Thai red chili peppers. I had to substitute with italian basil and a jalepeno. DH said it was missing something, most likey the spicyness of the chili pepper. I don't care for hot things so I used only 1/4 of the jalepeno thinking that would be too spicy for me. It didn't give any flavor whatsoever so I recommend using the whole jalepeno, if not 2, when substituting. Overall, this recipe was wonderful. I plan on making it again, but using the chili peppers and Thai basil (if only I knew where to get them). Thanks for the keeper!"