This is another Thai “standard” that can be seen offered in most restaurants as chicken, pork or beef. If chicken, as in this recipe, is not favored in your household, substitute either of the other meats. It is a very simple stir-fry, and the only real secret with this dish is to keep the ingredients moving in the wok and do not overcook. All the ingredients are readily available locally, and you can adjust the spiciness with the number of chillies you use. This dish can also be adapted to substitute seafood such as shrimps, fish fillets or squid.
| Ingredients | Serves 4 |
| Chicken thigh, cut into bite size pieces | 2 cups |
| Minced garlic | 2 tbspns |
| Red and green chillies sliced | 2 tbspns |
| Cooking oil | ½ cup |
| Basil leaves | 2 cups |
| Fish sauce | 3 tbspns |
| Sugar | 4 tspns |
| Coriander leaves chopped | 2 tbspns |
Cooking Method
Over a medium heat fry the garlic and chillies in oil until fragrant. Add the pork and stir-fry quickly until just about done. Do not overcook as chicken becomes dry. Add the rest of the ingredients, except the coriander leaves, and continue the rapid stir-fry and heat through.
Transfer to a serving plate and garnish with the coriander. Serve with steamed rice.
