ThaiChickenCurriesMainsMeatQuick & Easy

Thai Basil Chicken

5 mins Cook
3
302
0
Share
Scroll to recipe
Thai basil chicken

This recipe is so easy and mouthwatering that I can’t resist making it on occasions.

Ramsha Baig

Thai Basil chicken is arguably the gold well known of Thai chicken stir fries! a really fast and smooth Thai recipe that honestly tastes just as right as you’ll get at your favored restaurant, served over jasmine rice. Pro Tip: No searching down unusual ingredients! And if you love stir-frys like me you should also try my recipe of Quick and Easy Chinese Curry – Beef Stir Fry

In case you’re feeling stimulated, take pleasure in a Thai dinner party at home with Thai Red Curry, Pad Thai or Spicy Asian Chicken Meatballs

Thai Basil Chicken

Wow! I love Thai Basil chicken. just looking at these images and writing up this publish has me peeved that I’ll rapidly be reheating leftovers rather than firing up the wok.

That is a recipe I were given from the mom of a chum manner returned whilst i used to be in uni. glaringly, a Thai pal!

And it’s one of the few recipes that I haven’t tinkered with at all. I commonly can’t help it – even recipes from well reputable cooks. however this one – it’s best as it’s far. it’s far really much like what you get at (correct) Thai eating places and at the streets of Thailand!

What you need for Thai Basil Chicken

Here’s what you need for Thai Basil chicken. The virtually high-quality factor approximately this Thai recipe is that you can get everything you want from the grocery shop – at least, you can here in Australia!

Best substitute for Thai Basil

The first-class alternative for Thai Basil is normal basil. at the same time as it lacks the moderate aniseed flavour that’s quite related to this Thai dish, it is still very a whole lot really worth making!

Thai Basil

Thai Basil is a key ingredient on this recipe, being the namesake and all.

Thai Basil tastes like regular basil with a hint of aniseed flavour. these days it’s fairly extensively to be had in Australia in big grocery shops and inexperienced grocers (Coles, Woolies, Harris Farms).

In actual reality, the true version of Thai Basil chicken is Thai Holy Basil which is one of a kind to Thai Basil. It’s in reality quite difficult to discover even in Thai shops, so much in order that most Thai restaurants simply use regular Thai Basil and it’s the flavor that the general public have come to be aware of.

right here’s a photograph showing the distinction among holy basil and Thai Basil.

in the video and images, I’ve used Thai Holy Basil. (Sydney-siders, i found it in the darkish depths of a Thai grocery shop within the city, I needed to ask for it and the shop owner were given it from the returned!)

Thai Basil chicken is regularly overly saucy whilst you get it from mid-wellknown eating places outdoor of Thailand.

This recipe sticks more to the traditional manner of cooking it with sufficient sauce to coat the stir fry and to soak the rice a chunk (sufficient!). however no longer a lot sauce that whilst you dish it up, it’s sitting in a pool of sauce which frankly is just too salty and pointless due to the fact the flavours of this dish are so strong, you don’t need all that sauce.

Serve this over Jasmine rice or some other rice of preference. if you want to add a fresh aspect, do that Asian Slaw – it’s a fantastic all rounder that goes with all Asian foods. Or for a less complicated alternative, simply add a aspect of undeniable chunks of tomato and cucumber that is a not unusual side that’s added to plates in Thailand.

As with any stir fries, this Thai recipe movements remarkable speedy when you begin cooking – about five minutes. So if you may get the reducing carried out in 10 mins, you’ll have dinner at the table in 15 mins.

Hiya! That’s faster than ordering home transport! – Nagi xx

Share
Thai Basil Chicken

Thai Basil Chicken

ramsha
Thai Basil chicken is arguably the gold well known of Thai chicken stir fries! a really fast and smooth Thai recipe that honestly tastes just as right as you’ll get at your favored restaurant, served over jasmine rice. BONUS: No searching down unusual ingredients!
prep time
10 mins
cooking time
5 mins
servings
2
total time
15 mins

Equipment

Ingredients

  • 225g / 7oz chicken thigh fillets , skinless boneless, cut into bite size pieces

  • 1 green onion , cut into 4cm / 2" lengths.

  • 1 cup Thai basil leaves , loosely packed (Holy Basil if you can find it) (Note 1)

  • 2 garlic cloves , large, finely chopped (Note 2)

  • 1 birds eye or Thai chilli , deseeded and finely chopped

  • 1 1/2 tbsp oil (peanut, vegetable or canola)

  • 2 tsp oyster sauce

  • 1 tsp light soy sauce (Note 3)

  • 1 tsp dark soy sauce (or all purpose) (Note 3)

  • 1 tsp sugar

  • 2 tbsp water

Instructions

1
Put Sauce ingredients in a small bowl and blend to mix.
2
Heat oil in wok or pan over excessive heat.
3
Add garlic and chilli and cook for 10 seconds. don't inhale - the chilli will make you cough!
4
Add the white a part of the inexperienced onions and chicken and fry till cooked, around 2 minutes.
5
Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.
6
Toss thru inexperienced a part of green onions and basil leaves. Stir till just wilted, then serve without delay with steamed jasmine rice.

Notes

1.Holy Basil is the type of Thai basil used in the authentic recipe. It has a more aniseedy / peppery flavour than normal sweet basil used in Italian cooking, and is available at some Thai groceries. Thai Basil is the more common type of basil that is sold at supermarkets here in Australia (Coles, Woolies, Harris Farms) and used in Thai restaurants. Because my closest Asian store is a trek away, I usually make this with Thai Basil. If you can't find Thai or Holy Basil, this is still totally worth making using normal basil. The sauce has a strong flavour and dominates, the basil is the fragrant accent flavour. 2. Garlic - Finely chopping the garlic rather than minced it (or using jarred garlic) stops it from burning quickly and spitting when it hits the hot wok. 3. Soy sauces - can sub light soy sauce or both the light and dark soy with ordinary all purpose soy (like Kikkoman). Or can use just light soy sauce. Flavour not quite as intense as it should be and colour will be paler, but still super tasty. Do not use JUST dark soy sauce, flavour will be too intense. 4. Serving size - This recipe makes one giant serving or 2 reasonable sized servings. Complete the meal with a simple side of juicy slices of cucumber and tomato with no dressing - this is very Thai! Refreshing accompaniment to spicy Thai food. 5. Nutrition per serving excluding rice.
3
302
0
Share
You may also like
ArabianBakedCuisineIndianItalianMainsPakistaniQuick & Easy

Lemon Tart

20 mins Cook
What gives this Lemon Tart its exceptional quality? It’s the lemon curd filling. It strikes a harmonious balance between sweetness and tartness, and its custard-like texture effortlessly dissolves in your mouth. This timeless French tart is both elegant and visually appealing, yet its filling is incredibly uncomplicated, consisting solely of eggs, sugar, butter, and fresh lemon!
ArabianCuisineFrenchIndianItalianQuick & Easy

Healthy Creamy Zucchini Soup

20 mins Cook
You don’t require a substantial amount of cream to create a Creamy Zucchini Soup because the natural consistency of cooked zucchini seamlessly transforms it into a rich and velvety soup. This delightful bowl of warmth not only pleases your taste buds but also boasts a modest calorie count of just 220 per generous serving, or a mere 98 calories if you opt to omit the cream!
ChineseCuisineDips and SaucesFrenchIndianItalianKoreanMainsQuick & Easy

Chinese Zucchini Pancakes

20 mins Cook
Chinese food for breakfast? Absolutely! I can assure you that breakfast in Asian countries is far more intriguing than a simple combination of toast and cereal, not to mention much more delightful!

Leave a Reply

Your email address will not be published. Required fields are marked *

×
ChineseBeefCuisineCurriesMainsMeatQuick & Easy

Quick and Easy Chinese Curry - Beef Stir Fry

12 mins Cook