Wednesday, March 18, 2009
THAI BASIL MINCED CHICKEN (GKAI PAD GKAPROW)
400g chicken breast, minced
15 chili padi
3 kaffir lime leaves, very finely slivered
4 stalks Thai basil, soaked for 10 minutes to soften
Juice from 1 kaffir lime
2-3 tbsp cooking oil
10 cloves garlics, finely chopped
2-3 shallots, thinly sliced
3 tbsp fish sauce
2 tsp black soy sauce
Pepper to taste
Prepare all ingredients as instructed.
Heat a wok until it is smoking hot. Add oil. Fry garlic and shallots until fragrant.
Add minced chicken breast and fry until it is almost cooked. Toss in chili padi, lime leaves and Thai basil. Continue to fry for 2-3 minutes until basil is wilted and chicken is thoroughly cooked.
Add in lemon juice and all the seasoning. You can vary the amount of seasoning accordingly to personal preference.
Transfer to a dish and serve with white rice.