To make the Thai pickles, bring sugar, vinegar, salt
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
ocess 1 cup basil leaves, garlic
ridge for 30mins.
Shape chicken mixture into patties (if you
In oil over medium-high heat, saute onion, basil, garlic, green onions, chilies, and grated ginger in oil until onions are soft.
Add ground chicken and saute until browned.
Mix fish sauce and brown sugar together; add into chicken/basil mixture and stir to coat.
Saute for another 3 to 4 minutes.
Serve with rice.
Note: please use Thai basil if at all possible, which holds up better under heat and is much more aromatic than common Italian/French basil.
hilli, garlic, 1 cup of basil and the sugar.
Pound
an; swirl to coat. Add chicken and cook 5 minutes or
Heat a wok over high heat until smoking. Pour in peanut oil, then immediately add garlic. Stir-fry garlic until it begins to turn golden brown, about 20 seconds. Mix in the ground chicken and continue cooking and stirring until the meat is crumbly and no longer pink, about 2 minutes.
Stir in the sliced chilies, soy sauce, and fish sauce. Cook for about 15 seconds to soften the chilies, then add the basil, and continue cooking until the basil has wilted.
Heat coconut milk in wok and whisk curry paste in until smooth.
Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque.
Add eggplant, lime leaves, fish sauce, brown sugar.
Taste for sweetness, saltiness etc, and correct if needed.
Continue to simmer until eggplant is tender and chicken is cooked through, about 8-10 minutes more.
Stir in basil leaves and chilies and serve with steamed jasmine rice.
Mix chili-garlic sauce, oil, and fish sauce in a skillet over medium-high heat. Cook and stir just until heated through, about 1 minute.
Stir chicken, basil, bamboo shoots, green bell pepper, red bell pepper, green beans, snow peas, carrot, and mushrooms into the skillet. Reduce heat to medium; cover and cook until chicken is no longer pink in the center, about 10 minutes. Stir in red pepper flakes and salt. Reduce heat to low and simmer until flavors combine, about 5 minutes.
In a medium saucepan, bring water to boil. Add noodles, cover and remove from heat. Allow 10 - 15 minutes for softening, then drain. Set aside.
In a large skillet, heat oil. Add onions and sambal olek. Saute until onions are slightly transparent.
To the onions add red peppers, carrots and garlic. Continue to saute until peppers are just beginning to soften.
Add chicken, basil, salt and pepper. Stir until chicken is heated through.
Add orange pieces and the drained noodles. Toss gently until heated through.
Start by searing chicken thighs in a frying pan.
roth, water, and half the basil; heat to boiling on high
Heat the oil in the frying pan over medium heat.
Add the Curry Paste and simmer for 2 minutes, so that it is dissolved, fragrant and foaming.
Stir in the can of the coconut milk. Cook over medium heat for 4 minutes, stirring occasionally.
Add the sliced chicken. Simmer for 4 minutes.
Stir in the sugar, fish sauce and bell pepper. Simmer until the chicken is cooked, about 3 minutes more.
Add the chopped basil. Season to taste with more sugar or Fish Sauce as desired.
whisk together your soy sauce, chicken broth, light brown sugar, peanut
50 degrees.
Place the chicken between plastic sheets or preferably
he heat and add the basil stir gently.
Serve immediately
alad bowl along with chicken, carrots, cabbage, basil, mint, cilantro, and rice
All vegetables, fish, chicken and beef are optional. Sometimes
cube chicken into bite sized pieces.
preheat and season IRON skillet with some extra virgin olive oil.
add each ingredient and mix with a wooden spoon.
cook over medium heat until no longer pink inside.
serve over your favorite spaghetti and sauce.
or salad, as a stand alone main dish.
also makes a lovely base for a chicken salad recipe.
most important Enjoy!