I have some Thai Basil plants growing in my potted garden and I was hoping that these plants would provide me with fresh basil leaves in time for Lena's Asian Food Fest event, featuring Thailand, and the timing is just right! The plants have grown and the leaves are ready to be used in my cooking pot.
Some of my Thai Basil plants.
More basil plants.
Harvested some of the basil leaves and fresh chillies for this dish below.
Thai Chili Paste, known as Chilli Jam from the cookbook.
This is a simple stir-fry chicken dish which is great for "everyday dish". In the cookbook, there's a recipe for Chilli Jam paste, and from the photo I thought that it looked the same as the one I bought many months ago. Ransacked my pantry and out came this bottle of Thai Chilli Paste, magic! Haha! I bought this chilli paste many months ago and have forgotten all about it. I checked the ingredients contents, and they are exactly the same, so instead of making my own, I better use up this store-bought paste.
A perfect dish for a busy weeknight dinner. Very simple and easy to prepare, it takes just minutes. I've cooked just half a recipe and it was just right for me and hubby. We had it with rice for dinner. You may adjust the spiciness by adding more of the Chilli Jam for a spicier taste, or use less if you prefer a milder dish.
Kai Phat Nam Phrik Phao (Chicken with Chilli Jam)
(adapted from "The Food of Thailand")
2 teaspoons fish sauce
2 tablespoons oyster sauce
60ml (1/4 cup) coconut milk
1/2 teaspoon sugar
2-1/2 tablespoons vegetable oil
6 garlic cloves, finely chopped
1-1/2 tablespoons chilli jam, to taste
500gm skinless chicken breast fillets, finely sliced
a handful of holy basil leaves
1 long red or green chilli, seeded and finely sliced, for garnish
- Mix the fish sauce, oyster sauce, coconut milk and sugar in a small bowl.
- Heat the oil in a wok or frying pan and stir-fry half the garlic over a medium heat until light brown. Add half the chilli jam and stir-fry for another 2 minutes or until fragrant. Add half of the chicken and stir-fry over a high heat for 2 to 3 minutes. Remove from the wok. Repeat with the remaining garlic, chilli jam and chicken. Return all the chicken to the wok.
- Add the fish sauce mixture to the wok and stir-fry for a few more seconds or until the chicken is cooked. Taste, then adjust the seasoning if necessary. Stir in the basil leaves. Garnish with chilli slices.
Lena from frozen wings is hosting Asian Food Fest (Thailand) for this month, cook any food from Thailand and link your post. Drop by Lena's for more info about joining in this delicious event.
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