SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)
My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.
Provided by Chef John
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
- Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
- Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
- Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g
PAD PRIEW WANT (SWEET AND SOUR PORK THAI STYLE)
Provided by Eileen Yin-Fei Lo
Categories dinner, main course
Time 15m
Yield Four servings
Number Of Ingredients 16
Steps:
- Slice the pork into scallops, one and a half by an eighth inch thick. Set aside. In a small bowl, combine the quarter cup of water, nam pla, sugar and ketchup. Set aside. In another small bowl, mix together the tapioca starch with two and a half tablespoons of water. Reserve.
- Heat the wok over high heat for 30 seconds. Add the peanut oil and, when a wisp of white smoke appears, add the garlic. When the garlic turns light brown, add the pork. Spread in a thin layer and cook for about one minute. Turn over and cook until the pink color vanishes, about one minute more. Add the onions and tomatoes and stir for one minute. Add the vinegar and mix all the ingredients well.
- Pour the nam pla mixture into the wok and stir well to combine all the ingredients. Add the scallions, peppers, chilies and cucumbers, and mix thoroughly. Stir the tapioca starch mixture and add it to the wok. Stir continuously, combining the ingredients, until the sauce bubbles.
- Turn off the heat. Transfer to a heated dish and serve with plain cooked rice.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 1149 milligrams, Sugar 12 grams
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