THAI SPICY BASIL CHICKEN FRIED RICE
This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! I get the basil from a local Asian market. It has a different flavor than that of regular basil and makes all the difference in this recipe. It is fast and fairly easy to make, but requires constant stirring.
Provided by ErinInVegas
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
- Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
- Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.
Nutrition Facts : Calories 794.1 calories, Carbohydrate 116.4 g, Cholesterol 46.1 mg, Fat 22.1 g, Fiber 3 g, Protein 29.1 g, SaturatedFat 3.4 g, Sodium 469.1 mg, Sugar 3.6 g
THAI SPICY BASIL FRIED RICE
This is a great use of leftover rice. It's important to use Thai sweet basil to get the authentic Thai restaurant taste. And don't skip the fish sauce, it smells strong in the bottle, but it blends in nicely with the other ingredients when it's all put together. Also, make sure you use chilled rice, or you'll end up with mush.
Provided by Bolistoli
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
- Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
- Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
- Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium.
- Push ingredients in the wok/pan aside and quickly scramble the egg.
- Add the oyster sauce mixture and stir everything together.
- Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
- Add more soy, oyster, or fish sauce, if necessary (or to taste).
- When everything is blended together and rice is hot, remove from heat and stir in the basil.
- Garnish with cilantro, if desired.
SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)
My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.
Provided by Chef John
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
- Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
- Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
- Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g
SPICY THAI SQUID WITH CHILES AND CILANTRO
This tangy squid salad has shallot for sweetness, chiles for heat, lime juice and zest for tang, and peanuts for crunch. Combined they make for a deeply flavored and utterly refreshing dish. Here the salad is served as an hors d'oeuvres, either piled on cucumber rounds or scooped into shot glasses and served with a fork. But it's also excellent as a first course served over Boston lettuce leaves.
Provided by Melissa Clark
Categories appetizer
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Rinse squid under cool running water. Drain and transfer them to a paper towel to dry completely. Cut bodies into 1/2-inch rings and halve tentacles.
- Place a large skillet over high heat. Let pan get very hot, heating it for a good 5 minutes. Move half the squid from the paper towels to a bowl, so they don't stick when you slide them into the pan. Add 1 tablespoon oil to skillet. Season squid with salt, slide them into the pan, and cook without moving for 1 minute. Flip squid and cook 30 seconds more. Repeat with remaining squid and oil. Don't overcrowd the pan; if your skillet doesn't fit the squid comfortably, cook them in smaller batches.
- In a medium bowl, combine cooked squid with lime juice and zest, fish sauce, shallot, jalapeño and cilantro. Let stand at room temperature for 1 hour (or refrigerate for up to 6 hours, then bring to room temperature before serving). Taste and adjust seasoning if necessary. Serve mounded onto cucumber rounds or scooped into shot glasses (and served with a fork), with peanuts sprinkled on top.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 165 milligrams, Sugar 1 gram
SPICY THAI MARINADE WITH BASIL AND CILANTRO
Good for chicken, steak, or shrimp. Shrimp should not be marinaded for more than 1 hour. From Food and Wine with adaptations.
Provided by gailanng
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- In a small food processor pulse the basil, cilantro, garlic, sambal oelek and fish sauce until finely chopped. Add the lemon and lime zests and oil; pulse until the marinade is fairly smooth. Refrigerate for up to 3 days.
Nutrition Facts : Calories 1016.3, Fat 109.2, SaturatedFat 14.1, Sodium 2832.8, Carbohydrate 10, Fiber 1, Sugar 1.7, Protein 3.8
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