Spicy Thai Basil Chicken (Gkai Pad Gka-prow)

Name: Spicy Thai Basil Chicken (Gkai Pad Gka-prow)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 2 Tbsps asian fish sauce; 454 grams boneless chicken thighs cut into small 1-inch chunks; 3 Tbsps canola oil; 15 cloves garlic, peeled and roughly chopped; 6 servings lime wedges, for serving; 1 pinch red pepper; 3 shallots, thinly sliced; 3 teaspoons black soy sauce (semi-sweet see-yew dahm wahn); 473 milliliters fresh thai basil (stems, leaves and flower buds); 6 servings more fish sauce and thai chilies for garnish

The recipe Spicy Thai Basil Chicken (Gkai Pad Gka-prow) is ready in approximately 45 minutes and is definitely a super gluten free, dairy free, and דל פחמימות, option for lovers of Asian food. This recipe serves 6. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 256 calories, 14g of protein, and 20g of fat. It works well as a main course. A mixture of asian fish sauce, shallots, thai basil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

Start by putting the chunks of chicken into the food processor. Pulse the meat 8 or 9 times. Do not turn the meat into a paste. You want something a bit chunkier than ground meat. This will make for plenty of meat surface to come in contact with the flavorful sauce.

Ingredients you will need

Ground Beef

Meat

Sauce

Equipment you will use

Food Processor

Heat a wok or very large skillet until its surface is almost smoking hot. Swirl in the oil to coat the wok surface. It should â€œdanceâ€ and shimmer a bit if the pan is properly heated. Stir in the garlic and shallots. Stir continuously to keep them from burning. Though it is fine if they color some.Almost immediately add the chicken. Stir-fry the mixture 1 to 2 minutes. When the chicken begins to change color but has not cooked all the way through yet toss in the chilies and kaffir lime leaves.

Ingredients you will need

Kaffir Lime Leaves

Shallot

Whole Chicken

Chili Pepper

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Wok

Sprinkle black soy sauce over the mixture and stir-fry for another 30 seconds. Season to taste with fish sauce.Once the chicken has cooked through stir in the fresh basil and toss well. Stir-fry another minute or so, until the basil is wilted.

Ingredients you will need

Fresh Basil

Fish Sauce

Soy Sauce

Whole Chicken

Basil

Sprinkle with red pepper and transfer to a serving dish.

Ingredients you will need

Red Pepper

Serve with plain steamed rice and a small bowl of fish sauce with some chilie slices floating in it and a few lime wedges on the side.

Ingredients you will need

Cooked Rice

Lime Wedge

Fish Sauce

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

2Tbsps

asian fish sauce 454grams

boneless chicken thighs cut into small 1-inch chunks 3Tbsps

canola oil 15cloves

garlic, peeled and roughly chopped 6servings

lime wedges, for serving 1pinch

red pepper 3

shallots, thinly sliced 3teaspoons

black soy sauce (semi-sweet see-yew dahm wahn)473milliliters

fresh thai basil (stems, leaves and flower buds)6servings

more fish sauce and thai chilies for garnish

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Leo Steen Saini Vineyard Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 24 dollars per bottle.