 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
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. Ingredients:
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) |
Directions:
1. In a mortar and pestle add: red chilli, garlic, 1 cup of basil and the sugar.
2. Pound until you get a nice smooth paste.
3. Add fish sauce, soya and lime juice.
4. Stir.
5. Taste and adjust.
6. I like mine kind of sweet with lots of Basil flavour.
7. Heat wok, add chicken.
8. Stir fry on high.
9. Add broccoli and toss for a minute.
10. Add onion and peppers, toss for about 2 minutes.
11. Add sauce from mortar and pestle.
12. (still high heat) toss 1 minute.
13. Add remaining 1/2 cup of basil (roughly chopped) until barely wilted.
14. Serve with rice.
|
|