Wanna know the fav Thai dish of most Thais? Spicy Thai Basil Chicken! And no wonder! It’s quick, flavor-packed Thai comfort food that always hits the spot!
- 1 tbsp. cooking oil
- 5 garlic cloves smashed
- 2–15 Thai fresh chilies (depending on your spice tolerance)
- 1.5 pounds of ground chicken (or beef or pork or turkey)
- 1/2 cup green beans chopped into 1/2 inch pieces (optional)
- 2 tbsp. of fish sauce (to taste, more if you like more salt, less if ya don’t)
- 1 tsp. of black soy sauce
- 1 tsp. of sugar
- 1 cup of holy basil leaves and flowers (use sweet basil if you must)
1. Smash the garlic and chilies in your mortar and pestle. If you don’t have one, you can mince them.
2. Pick off the leaves and flowers from the basil.
3. Heat the oil in your wok or large pan. Once it’s sizzling and dancing, toss in the garlic and chilies, and stir-fry. Remove it from the heat while stir-frying if it’s starting to burn. Be prepared for the coughing and burning lungs to set in, especially if you like it spicy. Just remind yourself the pain is worth it.
4. Add the meat to the pan and cook until no longer pink. If you are adding the green beans, add them half-way through cooking the meat and stir-fry until they are crisp tender.
5. Add sugar and sauces a bit at a time, to make sure you get the flavor you prefer.
6. Add some water if you think it’s dry. Turn off the heat, and toss in the basil, and stir just until it wilts.
7. Serve with jasmine rice, and if you really want it Thai-style, fry one crispy over easy egg for each person, and put it on top of their serving.
Thai Hubby grew up eating it with green long beans, which Thais say is the country-style way of making it, and a fav way to make it, but not all Spicy Thai Basil Chicken is made that way.
- Category: Thai
- Method: Stir-Fry
- Cuisine: Thai
- Serving Size: 3-4