Saturday, May 7, 2011


I like so much the tastes that are mixed up one to another in this plate. It is a combination of fish sauce  and a slightly basil  flavour that drives me crazy everytime I eat this plate. You can set aside some spinach/plain rice.

10     Oz / 300g      Skinless, boneless chicken breasts
1/2    Medium         red pepper
5      Tablespoon    vegetable oil
1      Teaspoon       chopped garlic
6      Fresh              hot chilies
1      Tablespoon    fish sauce
1      Teaspoon       sugar
1      Tablespoon    soya sauce
2      Tablespoon    water
20    Whole            basil leaves
1/2   Teaspoon      cornstarch
1      Teaspoon      water


1.Slice the chicken into thin strips. If you'd like, pound the chicken to make it flat before cutting it for a better thinness. Reserve.
2.Cut the pepper into chunky squares. Reserve.
3.Heat the oil in a wok on high-heat until it is just about to smoke. Add the garlic and chilies and stir-fry for 30 seconds. Add reserved chicken and stir-fry for 2 minutes. Add fish sauce, sugar and soya sauce and stir-fry for 1 minute. Add 2 tablespoons of water and cook for 30 seconds.
4.Add 3/4 of reserved pepper and the 20 fresh basil leaves and stir-fry for 2 minutes until the pepper have begun to soften. Dissolve cornstarch in 1 teaspoon of water, add to wok and stir-fry for 1 minute, until the sauce has thickened somewhat. Add rest of the reserved peppers and take off fire transfering to a serving dish.


Moo Kraphao (Basil Pork):  You can substitute 10 Oz/300 g chicken of trimmed pork tenderloin for the chicken content of this recipe, proceeding exactly otherwise, to create Moo Kraphao (Basil Pork).

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