Nat's Thai chicken basil
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.
- Ready In:
- 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)
- 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.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
JOIN THE CONVERSATION
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.Reply
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!Reply
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!Reply