I was excited when my friend, AC, asked me to teach her and friends how to cook Thai food next month. I've never done this before, but I'm positive I can handle it. If it works, I might consider teaching "Thai Cooking Class" as a hobby in the future.
Normally, I have to use Thai holy basil (called kha phrao in Thai) for this dish. However, it's not easy to find Thai holy basil here, so I used Thai basil (called horapa in Thai) instead. Don't be confused with these two basils. Thai holy basil has green hairy stems and very strong scent, but Thai basil has purple stems and milder scent.
- 8 fresh bird's eye chilies, crushed
- 3 cloves garlic, chopped
- 2 kaffir lime leaves, thinly sliced
- 4 dried red chilies
- 2 tbs. canola oil
- 1/2 lb. chicken breast, sliced
- 1/2 onion, thinly sliced
- 1 yellow pepper, sliced
- 1 cup Thai basil leaves
- 1 tbs. oyster sauce
-1 tbs. seasoning sauce (prefer golden maintain brand)
- 1 tbs. fish sauce
- 1/4 ts. white pepper
- 1 tbs. sugar
1. Heat the oil, add chilies, garlic, kaffir lime leaves and dried red chilies. Mix until fragrant.
2. Add chicken, onion and pepper. Stir for 2-3 minutes.
3. Add oyster sauce, seasoning sauce, fish sauce, white pepper and sugar.
4. Saute until the chicken is cooked through, stir in basil and remove from heat.