This dish has got to be the epitome of simple fast food. I really enjoyed the flavours of this said dish and wondered why I never experimented with Thai Basil before. The basil itself tastes sweet, peppery and has a bit of a bitter aftertaste but when I added lime to it, it balanced out everything.
The basil that I’m using has purple flowers on them and although you don’t eat the flowers (at least I think you don’t) they’re quite pretty to look at. Like eastern lavender plants.
I only used two chillies for this recipe because one; I’m using cili padi which is like really hot, and two; although I have quite high tolerance for spiciness, these particular chillies I had were really hot, so, it’s up to you to judge your own heat level.
Really, the best way to enjoy this dish is with plain white rice and a fried egg. Or if you’ve worked up quite an appetite, some steamed vegetables will be a great accompaniment.
THAI BASIL MINCED CHICKEN RECIPE
100 gms Minced chicken
3 teaspoons chopped garlic
a big handful of Thai Basil, just the leaves
2 sliced green birds eye chillies
Juice of 1 lime
1 tablespoon fish sauce
2 tablespoons light soy sauce
a little pinch of dark soy sauce (optional, more for colour)
little sugar to taste
1. Heat up the wok with sunflower oil. Have your ingredients ready and nearby. Add garlic and stir-fry, before it burns, add the minced chicken. Break it up with your spatula.
2. Add chillies and stir fry. Add the fish sauce, light soy sauce, dark soy sauce, pepper and sugar. Stir fry till everything is fragrant.
3. Just before finishing, throw in the Thai Basil. Turn off the heat. Squeeze in the lime juice and give it a final toss.
4.Eat with white rice and fried egg. You can add more lime if you wish. I quite like it to have lots of lime.