It seems an absolute age since I last blogged. I think that's more to do with all the brilliant weather we've been having than anything else really. It's just been too nice to sit tapping away at a laptop when I don't have to
Lisa is getting to grips with her camera, hence the additional photos
So time to start getting some new stuff down and I though I'd share with you an old favourite of mine
This is a tried and tested recipe that never fails to disappoint I usually use beef but, as in this case, chicken works just as well.
A word of warning this is spicy and if you use the right chillies it can be tear your face off hot.
It has everything you'd want from a Thai dish, sweet, savoury, sour and heat.
I occasionally use Holy Basil but this is hard to come by so normally I use standard Basil
6 Tbsp Groundnut Oil
16-20 fresh Basil Leaves
3 Chicken Breasts
2 Tbsp Fish Sauce
2 Tspn Soft Brown Sugar
2 Red Chillis sliced into rings
3 Garlic Cloves chopped
2 tsp Ginger Chopped
1 Shallot Thinly sliced
2 tbsp finely chopped basil
Juice of half a lemon
Steamed Rice to serve
Heat the oil in a wok and when hot, add the whole basile leaves and fry until they crisp up.
Slice the Chicken into thin strips, place in a bowl, add the fish sauce and the sugar mix well and leave to marinate for 30 mins
Lift them out of the oil with a slotted spoon and put them on kitchen paper to dry
Drain all but a tbsp of the oil and reheat. Add the Shallot , Garlic, Ginger and Chilli for around 10- 20 seconds. This will give off a very pungent aroma that can make your eyes water and make you cough. It's supposed to do this
Add the chicken and fry for around 3 mins, stirring continuously
Flavour with the lemon juice and black pepper to your taste. Stir in the chopped basil and serve with the rice, topped off with the fried basil