Tuesday, September 18, 2012

Thai Recipe

Do you remember the apron I told you about in my last post? The one I got from my aunt? Well, here it is and I just love it!! In fact, it's such a simple pattern that I am toying with the idea of making another one. We'll see if I actually do it or if it will remain one of those ideas I have...
Yesterday, I made a delicious Thai basil chicken dish and I thought I'd share the recipe with you. The trick to it is to prepare everything ahead of time since the cooking time in the wok is very quick.
I served it with brown rice instead of the jasmine rice and it was delicious!! Well worth making!

Chicken with Green Chili and Holy Basil
From True Thai
by Victor Sodsook

(you'll find my additions or changes in italics)

3 tablespoons vegetable oil

6 cloves garlic, pounded to a mash or crushed and chopped
8 medium serrano chilis, stemmed and cut lengthwise into slivers (about 1/2 cup) (I used only four and I seeded them so the dish wouldn't be so incredibly spicy.)
1 pound boneless, skinless chicken breasts, cut crosswise into 1/2-inch-thick slices
1 large onion, thinly sliced
2 carrots, thinly sliced
1 can of water chestnuts, sliced

2 tablespoons Thai fish sauce
1 tablespoon sugar
1 tablespoon distilled white vinegar
1 tablespoon sweet black soy sauce (I'm sure you can substitute regular soy sauce and maybe increase the sugar a little bit)

1 1/2 cups loosely packed holy basil (tastes like licorice) or fresh mint

Place all of the ingredients within easy reach of the cooking area.

Set a wok over medium-high heat. When it is quite hot, add the oil. Rotate the wok a bit so the oil coats the sides. Add the garlic and chilies and stir-fry briefly, just until the garlic is golden and aromatic. Raise the heat to high. Add the chicken, onion, carrots and water chestnuts and stir-fry for 3 minutes, separating the onion slices as you stir. Add the fish sauce, sugar vinegar and soy sauce. Stir-fry just until the chicken is tender and cooked through, about 2 to 3 minutes. Turn off the heat. Stir in the basil and cook for a few seconds, just until the basil begins to wilt.

Transfer to a serving platter and serve with plenty of steamed jasmine rice.




  1. Liebe Silke,

    KLASSISCH - wie immer!

    Alles Liebe


    1. Liebe Elisabeth,

      Danke fuer deinen Besuch!! Ich hoffe, es geht dir gut...

      Alles Liebe, Silke

  2. this looks good, it's similar to one Richard used to make that called for both basil and mint, and i think he used pine nuts but not water chestnuts, and like you, dialed back on the chilis. served with wedges of lime!! mouthwatering!

    1. Hi Michelle,

      Oh, that sounds delicious as well. I love asian food - without the super spiciness...

      Bon Appetit! Silke

  3. Lovely apron, lovely dish! Aprons were the first thing we learned to sew in jr. high school. I grew my own basil this year so I will try a similar recipe. thanks for stopping by my blog, Silke. Rita

    1. Hi Rita,

      I learned to sew as well in high school, but we never sewed aprons. I do remember making a skirt, which was not uncomplicated with the zipper the button hole. I still remember it...

      xoxo Silke

  4. Oh Silke -- perfect dish for me! I make a similar Thai chili dish nearly every week. :)

    The apron is great -- I am looking forward to seeing your own version of it one fine day.

    1. Liebe Birgit!

      I love Thai food. In fact, I love asian dishes in general - those spices and flavors. I think Vietnamese is my favorite. Or maybe Thai. Or Japanese? When we lived in San Francisco, the Chinese food was amazing! And then there is Korean... You get the idea!

      Bon Appetit! Silke

    2. Silke,

      Is there any way to subscribe to your replies other than subscribing to the whole thread? I saw that you often reply this way, so I came back to see if you did so this time. Is there any easier way? Any idea=