This week’s recipe is for those who really enjoy the spicy side of Thai cooking. It calls for five hot chilies, but remember you can downgrade the thermo-nuclear factor with lesser quantities. If you decide to do this, I would also recommend that you decrease the quantity of garlic cloves as well. This is a strongly flavored dish, but is very easy and quick to cook. You can purchase the chicken from the supermarket already minced if you do not have a mincer in the home kitchen.
Cooking Method
In a mortar or food blender, mash the garlic and chilies. In the wok, heat the oil and add the pounded garlic and chili and stir fry. When the garlic takes on a golden color, add the chicken meat and continue stir frying, turning rapidly. When the chicken is cooked, add the oyster sauce, fish sauce, sugar, and chicken stock and stir again. Now add the basil leaves and coriander and continue stirring for one minute.
Serve with steamed rice.
| Ingredients | Serves 4 |
| Minced chicken | 2 cups |
| Garlic | 15 cloves |
| Chilies (small green) | 5 |
| Cooking oil | 2 tbspns |
| Oyster sauce | 1 tbspn |
| Fish sauce (Tiparos) | 2 tbspns |
| Sugar | 1 tbspn |
| Chicken stock | ¼ cup |
| Holy basil leaves (Kaprow) | ½ cup |
| Coriander powder | 1 tspn |
