"This is delicious and easy to make. Make it as spicy as you like or keep it mild." — GABRIELLEDC
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uncooked jasmine rice
rice wine vinegar
1 1/2 tablespoons
red pepper flakes
fresh ginger root, minced
skinless, boneless chicken breast halves - cut into 1/2 inch strips
shiitake mushrooms, sliced
green onions, chopped
1 1/2 cups
chopped fresh basil leaves
Lovely! Tastes very authentic. Use holy basil if available for the killer taste. I also tried adding more red pepper flakes and then realized I should just use chilli powder instead to bring more colour and bring up the spice level...and yes it did the trick! Added broccoli and red peppers to make this a definite make again dish! :)
Some tips to make it more authentic. Use fresh, spicy chilies. Use galangal/Thai ginger, not regular ginger. Use holy basil/Thai basil not the Italian basil. Use regular oil, not olive oil.
This was ok, but unfortunately I couldn't taste of wonderful flavors of basil or cocunut milk very much... just salt. I'm sure it was due to the fish sauce (check out the sodium content on the bottle!) so if I were to make this again I would just omit it. Any flavor it may impart is not worth that huge amount of salt! I did use low-sodium soy sauce and added a little extra coconut milk. I'm sure this would be really good if it weren't so darn salty. I even reduced the amount of fish sauce to one TBS! I used a red onion, which added nice color. Served with brown jasmine rice and steamed green beans.
My boyfriend adored this recipe and I thought it was pretty good. I used a whole can of coconut milk because I hate having open cans in my fridge. I think next time I will cook the chicken in the sauce. I usually do that but decided to follow the recipe this time. I believe that cooking the chicken in the sauce will make it more flavorful and tender (I've found it usually does). Plus, you'd be cutting down on calories and fat that way.
I loved this dish. Others commented on it not being authentic . . . who cares! Authenticity is not the issue, taste is, and this dish tastes great. Now, that being said, I had to be creative to get this dish to turn out here in Bolivia. In place of fish sauce, I used 1 T anchovy paste and 1 T oyster sauce. I added broccoli, didn't have green onions, used coconut paste (no coconut milk), and tweaked the measurements of the other ingredients to compensate for the sweetness of the coconut paste. My wife was not a fan of the spice (I thought it was perfect) but my 2 year old couldn't get enough! I will definitely make this again. Maybe I'll pull some aside for my wife without spice.
Definitely NOT the authentic Thai basil chicken, because the real one is not soupy like this and much much more spicy. However, I still give it a five star, and just think of it as chicken basil curry. The amount of basil seems a lot, but I still think the dish can use more basil flavor. As soon as my basils grow out, I will make this again, but either use more fresh basil, or add some dry basil too. And if you like your Thai food spicy, make sure to add extra extra red pepper flakes.
I didn't bother with the coconut milk. This is a good stir-fry recipe. Don't be put off by the seemingly large amount of basil--when it cooks, it loses pungency. I also added a large handful of chopped cilantro. Use lots of ginger--peel the skin off with a vegetable peeler.
This was really good! Instead of the red pepper I added a teaspoon of fresh red chili pepper sauce (really HOT) that I got from an Asian market. I also did Thai holy basil from my garden instead of sweet basil. Definately add 1 to 2 tbsp. of sugar. Thanks for the great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Chicken with Basil Stir Fry
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 109
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