Chicken With Fresh Basil Leaves3 tablespoons vegtable oil
2-3 tablespoons crushed garlic
3 red chilies chopped
1 lb chicken (ground/minced) or turkey
1 tbl oyster sauce
2 tbl thai fish sauce
1 tbl soy sauce
1 tbl sugar (white/caster)
2 red chilies cut large
1 cup chicken stock or water
1 1/2 cup fresh basil leaves
1-2 tbl lemongrass ( I used the squeezie kind but you can use fresh stalks and chop it)
2 tbl fresh lime juice optional
Heat the oil in a wok or a large frying pan, add the garlic and chopped chilies and lemongrass. Stirfry until the garlic begins to brown.
add the chicken mince stirring vigorously to break it is. Cook the chicken for two minutes before adding the oyster sauce, fish sauce, soy sauce, and sugar. Stir well before adding the large chilies. Add the cup of chicken broth, or water and bring it to the boil.
add the basil and cook for a further 1 minute. just before serving add a squeeze of fresh lime juice.
cooks notes:
the dish turned out lovely, I served it with some tom yum soup that was from a paste that I bought at the little thai stall at the Eagle Centre Market in Derby. I also cheated with the rice and use some readymade thai sticky rice. Although last week I expiremented with making coconut rice which had mixed results of tasting nice but strangly not very coconutty.
