Thai basil chicken a.k.a Gai Pad Grapow is a common dish in Thai restaurants. It is a dish where chicken is stir-fried with Thai basil leaves. I love this dish particularly the aroma of the Thai basil leaves. Please note that Thai basil is different from the usual basil. It is stronger and more distinctive in flavour. Thai basil is not hard to find in Melbourne. You can literally get it from Woolworths supermarket.
Well, this is another quick dish you can cook when you’re too busy to serve up a feast! Just serve it with rice and some salad vegies and you’re done – quick and easy!
Recipe:
(3-4 servings)
450-500g of minced chicken
5 cloves garlic
3 shallots
6 bird eye chillies
A bunch of Thai basil leaves
2-3 tablespoons oil
1 tablespoon fish sauce
3/4 tablespoon Indonesian sweet soy sauce (kecap manis)
3/4 tablespoon oyster sauce
Salt and pepper
1. Chop garlic and shallots finely. Cut the chillies.
2. Heat oil in a frying pan or wok. Add garlic and shallots. Stir fry until lightly brown.
3. Add in chillies. Briefly mix.
4. Add in minced chicken; follow by fish sauce, sweet soy sauce and oyster sauce. Stir fry and mix thoroughly.
5. When the chicken is almost cooked, add in Thai basil leaves and stir fry until the Thai basil leaves are cooked.
6. Add salt and pepper to taste.
7. Serve with rice.
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