Basil And Chilli Stir Fry Paste Food

THAI STYLE BASIL AND CHILI STIR FRY

Thai Style Basil and Chili Stir Fry image

Make your own fresh and tasty Thai food at home with this Thai Style Basil and Chilli Stir Fry! Your tastebuds won't regret it, and it'll become a regular recipe to make when you feel like Thai food!

Provided by Katie

Time 20m

Number Of Ingredients 15

Ingredients

Dash of sesame oil
1 tsp grated ginger
1 red onion (peeled and sliced (optional))
1 fresh whole chili (cut a slice in in so it doesn't burst!)
2 carrots (peeled and chopped)
small bunch of brocollini (100g)
1/2 small cauliflower (350g) (chopped into florets)
1 medium zucchini (chopped)
generous handful of basil leaves
200g tempeh or tofu (press your tofu, it'll taste better!)
1 Tbsp vegan fish sauce
pinch of chili flakes ((optional - use more or less as desired))
2 - 3 Tbsp mirin
1 Tbsp soy sauce
1 - 2 tsp vegan worcestire sauce

Steps:

Heat the sesame oil in a large fry pan or wok. Add the ginger, whole fresh chili and red onion and stir fry for a few minutes. Then add the harder veggies (broccolini, carrot, cauliflower) and stir fry for 7 - 10 minutes, or until softer. Then add the tempeh or tofu (precook this if you like, but I just add it in at this stage) zucchini, vegan fish sauce, mirin, extra chili flakes, soy sauce and vegan worcestire sauce and stir fry for another 3-4 minutes. Add the fresh basil leaves right at the end and stir through. Now it's time to eat!
Best served with jasmine rice.

KEN HOM'S STIR-FRIED CHICKEN WITH CHILLIES & BASIL

Ken Hom's stir-fried chicken with chillies & basil image

A traditional Thai dish packed with aromatic flavours, that's easy to prepare and packed with aromatic flavour

Provided by Ken Hom

Categories Dinner, Main course

Time 40m

Number Of Ingredients 9

Ingredients

2 tbsp vegetable oil
450g boneless skinless chicken thighs, cut into chunks
3 tbsp coarsely chopped garlic
3 tbsp finely sliced shallots
3 fresh green or red chillies , seeded and finely shredded
2 tbsp fish sauce (nam pla)
2 tsp dark soy sauce
2 tsp sugar
a large handful of Thai or ordinary basil leaves

Steps:

Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil. When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over. Using a slotted spoon, take the chicken from the pan and set aside.
Reheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.
Return the chicken to the wok and add the chillies, fish sauce, dark soy sauce and sugar. Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through. Stir in the basil leaves and serve at once.

Nutrition Facts : Calories 200 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Protein 25 grams protein, Sodium 2.07 milligram of sodium

PORK, BASIL AND CHILLI STIR FRY - THAI STYLE

Pork, Basil and Chilli Stir Fry - Thai Style image

My best friend, Deb, bought me a class at a Thai cooking school for my birthday. This was my favourite recipe. The most important thing I learned was, when it comes to Thai cooking, don't use substitutes - you only get the real flavour if you take the trouble to buy the right ingredients. This should be cooked in a wok, but a frypan will do if you don't have one. Don't be worried by the chillies, this dish is mild - as long as you remove the seeds from the chillies.

Provided by Kookaburra

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

500 g pork fillets, chopped into small, bite-sized pieces
2 tablespoons garlic, finely chopped
4 shallots, finely sliced (use golden or red shallots)
2 large red chilies, deseeded then finely chopped
2 large green chilies, deseeded then finely chopped
2 tablespoons oyster sauce
2 tablespoons fish sauce
1 tablespoon palm sugar
1 cup basil leaves, torn (use Thai basil if available, but sweet basil will be fine)
vegetable oil
white pepper

Steps:

Prepare all ingredients in advance.
Place wok or pan over a moderate heat and add 2 tablespoons oil.
Add garlic and stir fry gently until it is just starting to colour lightly.
Add the sliced shallots and stir fry for a few minutes until they are transparent.
Remove garlic and shallots to another dish and set aside until needed.
Add a little more oil to the pan and increase heat.
Stir fry pork, in batches, until it is coloured (it doesn't have to be cooked through).
When the last batch of pork is cooked, add the shallots and garlic and the remaining pork to the pan.
Add the chillies and stir fry for a minute or two.
Now add the oyster sauce, fish sauce and palm sugar.
Stir fry for about 5 minutes or so until pork is cooked and the sauce is slightly caramelised.
Add basil and stir fry until wilted.
Before serving, sprinkle lightly with white pepper.
Serve with steamed jasmine rice.

BASIL AND CHILLI STIR FRY PASTE

Basil and Chilli Stir Fry Paste image

Make and share this Basil and Chilli Stir Fry Paste recipe from Food.com.

Provided by Sueie

Categories Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 cloves garlic, crushed
1 tablespoon ginger, minced
1 bunch fresh basil
3 small red chilies, minced
10 ml lemon juice

Steps:

Combine garlic and ginger.
Wash basil, shake off excess water and pluck leaves from the stalks.
Remove seeds from chillies and chop roughly.
Leave seeds in for a hotter paste.
Mix all ingredients together to make a smooth paste.
Add lemon juice and mix through.
Decant and refrigerate.
Makes about 250g.
Note: To make stir-fry us 30g of paste per 500g meat and/or vegetables.
For a more authtentic touch add 1 teaspoon brown sugar and a dash of oyster and fish sauce just before serving.

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