Basil And Chilli Stir Fry Paste Recipes

KEN HOM'S STIR-FRIED CHICKEN WITH CHILLIES & BASIL

Ken Hom's stir-fried chicken with chillies & basil image

A traditional Thai dish packed with aromatic flavours, that's easy to prepare and packed with aromatic flavour

Provided by Ken Hom

Time 40m

Number Of Ingredients 9

Ingredients

2 tbsp vegetable oil
450g boneless skinless chicken thighs, cut into chunks
3 tbsp coarsely chopped garlic
3 tbsp finely sliced shallots
3 fresh green or red chillies , seeded and finely shredded
2 tbsp fish sauce (nam pla)
2 tsp dark soy sauce
2 tsp sugar
a large handful of Thai or ordinary basil leaves

Steps:

Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil. When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over. Using a slotted spoon, take the chicken from the pan and set aside.
Reheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.
Return the chicken to the wok and add the chillies, fish sauce, dark soy sauce and sugar. Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through. Stir in the basil leaves and serve at once.

Nutrition Facts : Calories 200 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Protein 25 grams protein, Sodium 2.07 milligram of sodium

THAI CHILLI BEEF AND BEAN STIR-FRY WITH BASIL

Thai Chilli Beef and Bean Stir-Fry With Basil image

Make and share this Thai Chilli Beef and Bean Stir-Fry With Basil recipe from Food.com.

Provided by Sonya01

Categories Meat

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

150 g green beans, halved and parboiled
2 tablespoons oil
400 g rump steak, trimmed and very thinly sliced
1 -1 1/2 tablespoon trident red curry paste
1 garlic clove, chopped
2 spring onions, sliced
0.5 (410 g) can trident baby corn, drained
3 -4 tablespoons trident coconut milk
1 tablespoon trident stir-fry fish sauce
1 teaspoon sugar
1/2 bunch fresh basil, leaves picked from stems

Steps:

Heat oil in the wok and stir-fry beef, Trident Red Curry Paste, garlic and spring onions for 1½ minutes.
Add Trident Coconut Milk, Trident Stir-Fry Fish Sauce and sugar. Stir-fry for 1 minute.
Then add the parboiled beans, Trident Baby Cut Corn and basil leaves. Stir just enough to heat them up.
Serve over jasmine rice.

Nutrition Facts : Calories 327.8, Fat 21.9, SaturatedFat 7.9, Cholesterol 75, Sodium 411.6, Carbohydrate 10.8, Fiber 1.9, Sugar 3.9, Protein 23

PORK, BASIL AND CHILLI STIR FRY - THAI STYLE

Pork, Basil and Chilli Stir Fry - Thai Style image

My best friend, Deb, bought me a class at a Thai cooking school for my birthday. This was my favourite recipe. The most important thing I learned was, when it comes to Thai cooking, don't use substitutes - you only get the real flavour if you take the trouble to buy the right ingredients. This should be cooked in a wok, but a frypan will do if you don't have one. Don't be worried by the chillies, this dish is mild - as long as you remove the seeds from the chillies.

Provided by Kookaburra

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

500 g pork fillets, chopped into small, bite-sized pieces
2 tablespoons garlic, finely chopped
4 shallots, finely sliced (use golden or red shallots)
2 large red chilies, deseeded then finely chopped
2 large green chilies, deseeded then finely chopped
2 tablespoons oyster sauce
2 tablespoons fish sauce
1 tablespoon palm sugar
1 cup basil leaves, torn (use Thai basil if available, but sweet basil will be fine)
vegetable oil
white pepper

Steps:

Prepare all ingredients in advance.
Place wok or pan over a moderate heat and add 2 tablespoons oil.
Add garlic and stir fry gently until it is just starting to colour lightly.
Add the sliced shallots and stir fry for a few minutes until they are transparent.
Remove garlic and shallots to another dish and set aside until needed.
Add a little more oil to the pan and increase heat.
Stir fry pork, in batches, until it is coloured (it doesn't have to be cooked through).
When the last batch of pork is cooked, add the shallots and garlic and the remaining pork to the pan.
Add the chillies and stir fry for a minute or two.
Now add the oyster sauce, fish sauce and palm sugar.
Stir fry for about 5 minutes or so until pork is cooked and the sauce is slightly caramelised.
Add basil and stir fry until wilted.
Before serving, sprinkle lightly with white pepper.
Serve with steamed jasmine rice.

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