March 21, 2016
This sweet and spicy stir-fry has bright citrusy notes and an herbaceous freshness that comes from the use of Holy Basil, fresh Thai Basil and Makrut Lime Leaves. This preparation produces a moderately spicy dish; feel free to adjust the Thai chiles to your palate. Adapted by Marissa Speer from Temple of Thai.
2 lbs ground chicken
8-10 cloves garlic, minced
1 cup fresh Thai sweet basil leaves, whole
4 tbsp coconut or peanut oil
1/2 white onion, diced
3 tbsp fish sauce
1/3 cup dried Holy Basil aka Tulsi (large stems removed)
3 dried Makrut Lime Leaves, crumbled
4 Thai Bird's Eye chilies, minced
1/4 tsp ground white peppercorns (to taste)
1 1/2 tsp soy sauce
1 head of lettuce (your choice)
1 large cucumber
3 cups cooked rice (white Basmati works well)
Pour 1/2 cup warm water over Holy Basil and Makrut Lime leaves. Soak for 10-15 minutes.
Heat the oil in a large wok or pan. Add onion, followed by garlic. Cook 1-2 minutes. Add the ground chicken. Stir-fry until the chicken is no longer pink. Add in the chiles and the soaked ingredients with the water (no need to drain). Add the fish sauce and soy sauce. When the chicken is mostly cooked, add the fresh thai sweet basil. Continue to stir-fry until the chicken is completely cooked, and the fresh basil is wilted. Add the white pepper to taste.
Serve over whole lettuce leaves with rice, sliced cucumber and a lime wedge on the side.
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