Spicy Thai chilli basil stir fry. Yum. Delicious. This was the first dish I cooked with Thai basil and I was very pleased with the results. Can I email Facebook staff and tell them I want to update my profile as being in a relationship with Thai basil? Because I would really like to do that.
Thai basil is so wonderfully fragrant and tasty. In the car when I was bringing it home from the markets, I held it in front of my face the entire way. I kept inhaling it. I just felt like I had been transported to a Thai restaurant and was mentally salivating at the thought of finally being able to put these delicious leaves in various Thai recipes.
- 500g chicken breast fillets, cubed or cut into strips based on your preference
- 3 tablespoons of vegetable oil (or canola or olive)
- 1 ½ – 2 cups of Thai basil leaves (leave whole)
- 3 tablespoons of oyster sauce
- 3 tablespoons of fish sauce
- 2 tablespoons of soy sauce
- 1 teaspoon of sugar
- ½ cup of spring onions chopped
- 1 medium red capsicum
- 1 small onion
- 1 tablespoon of chilli flakes
- 2 green and/or red chillies
- 1 heaped tablespoon of garlic paste
- 1 teaspoon of ginger paste
- Salt to taste
- Pepper (optional)
- Coriander (optional)
- Mix up all of the oyster sauce, fish sauce, soy sauce, and sugar in a small bowl or cup and set aside.
- Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
- Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
- Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the sliced onion and red pepper. Cook until chicken is done, or beef is about medium.
- Add the oyster sauce mixture and stir everything together. Add salt and check taste.
- Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
- Check the taste of the stir-fry’s sauce now. Add more soy, oyster, or fish sauce, if necessary (or to taste).
- When everything is blended together and rice is hot, remove from heat and stir in the basil.
- Garnish with cilantro, if desired.
- Don’t be put off by the smells of the sauces and think it’ll be too strong. I promise it’ll come together to taste amazing in the final dish.
- Thai basil is ESSENTIAL for the authentic restaurant taste. I am seriously making it a mission to find out where I can get Thai basil locally, because without it, this recipe (and many other Thai dishes) cannot taste as good as possible.