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Thai dish recipes: Stir-Fried Chicken eith Basil and Chilli

Serves: 6 persons

3 tbsp vegetable oil

4 garlic cloves, thinly sliced

2-4 fresh red chillies, seeded and finely chopped

450 g skinless boneless chicken breast portions, cut into bitesize pieces

3 tbsp Thai fish sauce

2 tsp dark soy sauce

1 tsp granulated sugar

10-12 fresh Thai basil leaves

2 fresh red chillies, seeded and finely chopped, and about 20 deep-fried Thai basil leaves, to garnish

1.

Heat the oil in a wok or large, heavy frying pan. Add the garlic and chillies and stir-fry over a medium heat for 1-2 minutes until the garlic is golden. Take care not to let the garlic burn, otherwise it will taste bitter.

2.

Add the pieces of chicken to the wok or pan, in batches if necessary, and stir-fry until the chicken changes colour.

3.

Stir in the fish sauce, soy sauce and sugar. Continue to stir-fry the mixture for 3-4 minutes, or until the chicken is fully cooked and golden brown.

4.

Stir in the fresh Thai basil leaves. Spoon the mixture on to a warm platter, or into individual dishes. Garnish with the chopped chillis and deep-fried Thai basil and serve immediately.

Cook's Tip:

To deep-fry Thai basil leave, first make sure that the leaves are completely dry or they will splutter when added to the oil. Heat vegetable or groundnut (peanut) oil in a wok or deep-fryer to 190°C/375°F or until a cube of bread, added to the oil, browns in about 45 seconds. Add the leaves and deep-fry them briefly until they are crisp and translucent - this will take only about 30-40 seconds. Lift out the leaves using a slotted spoon or wire baske and leave them to drain on kitchen paper before using.

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