Tuesday, January 24, 2012

chicken & basil stir fry

chicken & basil stir fry

This is my super simple version of the Thai dish ‘gai larb’. I love this quick
simple rendition, but if you like, feel free to add in a few more ingredients
such as a little garlic and ginger. Lime juice is the traditional citrus used
in Thailand, but if you’re having problems sourcing limes, like I was the
other day, lemon juice makes a great substitute.
And feel free to play around with the fresh herbs. Basil is hard to beat,
but mint and or coriander will also add the burst of freshness you’re
looking for.  Serve with finely grated raw cauliflower or steamed rice.
serves 3-4
500g (1lb) minced (ground) chicken
3 -4 large red chillies
2 tablespoons fish sauce
4 tablespoons lime juice
small bunch basil, leaves picked.
Place a wok or large frying pan (skillet) over a very high heat
for a few minutes.
When the pan is hot, add a little peanut or other neutral
flavoured oil and stir fry the chicken and chillies for a few
minutes or until chicken is cooked through.
Add fish sauce and lime juice and remove from the heat.
Taste and add a little more of the sauces if you think it needs it.
Toss in basil leaves and serve hot.

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