Wednesday, July 02, 2008
Thai Thai Again
Today's post was inspired by my abundance of Basil which is definitely a good thing because I LOVE basil!
I was looking for a recipe that called for a healthy amount of basil because the more you harvest your basil the better it grows and in case you didn't catch it before, I LOVE basil! Like I mentioned in a previous post, if you don't regularly snip it off it will begin to flower and then will go to seed and it's down hill from there. It will also get tall and lanky which you don't want either.
I found this recipe on Recipezaar and it is SUPER simple and very very tasty. I am excited to share this recipe with you because with the exception of just a few basic ingredients you can change just about anything in this recipe to suit your taste or ingredients you have on hand and honestly I don't think you could make it taste anything but wonderful. This goes together in minutes and I am not exaggerating one bit. It has taken me this long to post this for you because I made it 4 times before I managed to get pictures of it (which by the way do not even begin to do the flavor justice). It gets gobbled up THAT fast!
I am going to Post the recipe for you as it was written and then I will tell you all of the variations that you can make though I strongly encourage you try anything that sounds good to you.
Thai Chicken Fried Rice with Basil - Kao Pad Krapao
SERVES 2 -3
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon chopped fresh Thai red chili peppers
8 ounces boneless skinless chicken breasts, cut into bite-size pieces*
2 cups cold cooked rice
1 tablespoon sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons chopped shallots
1/3 cup Thai holy basil (regular basil ok)
1 tablespoon chopped fresh cilantro
In a wok or large skillet, stir-fry garlic in oil until golden; then add chilies and chicken and stir-fry until chicken is cooked.
Add rice, sugar, fish sauce, and soy sauce, and stir-fry, mixing gently.
When well mixed, add shallots, basil leaves and cilantro; cook another minute or so, and serve.
If you desire, serve with lime wedges, chile sauce, fish sauce, or soy sauce at the table.
The variations are nearly endless. First of all, I used quite a bit more basil than this recipe called for probably more like 1 cup. I also cut my chicken into a very small dice (1/4 inch). If you do this when the chicken breasts are still partially frozen it is quick and easy. I prefer Tamari (over regular soy sauce)which is a strong dark soy sauce, but becareful because it has a bit more of a salty flavor you may want to adjust the amout.
I have replaced the chicken with ground beef. I have replaced the thai chilli peppers with 1 TBS of red chilli flakes. I have made it without any peppers at all (for my wimpy daughter) and I have made it without the cilantro (it was fine but I would recomend using it because it adds another layer of flavor). Using ground chicken or ground turkey would make this dish come together even faster.
For the pictures I put it into Endive leaves and that makes for a nice presentation and would make a great Hors d'oeuvre. My friend Savanna suggested using it in a lettuce wrap either with or without the rice (which I am going to try soon). I think it would also be great in a fresh spring roll (maybe even bulked up with a bit of shredded nappa cabbage).
My point is, make this however you like.Just make it. I promise, you won't be sorry!