Normally I have a “benchmark” dish whenever I go to a restaurant that I haven’t been before. Say if I go to an Indian restaurant, I’ll always pick malai kofta (potota balls with cottage cheese in rich creamy gravy) as my benchmark dish and spicy basil chicken if I go to a Thai restaurant. So far, I’m contented with my malai kofta find , unfortunately the same cannot be said with spicy basil chicken.
Often, it is either too blend or not spicy enough. Well, it’s not really the chefs’ fault when I think about it, as consideration should be given to the majority of people do not have my tungsten-clad tongue
The best way to customize a dish to your taste is to cook it yourself. I’ve learned this dish from a Thai friend and whenever I need to impress guests who share my love of Thai cuisine, this is definitely my go-to dish.
Spicy Basil Chicken (Gka-Prow Gai)
(A fuss free cooking recipe)
Serves 2 – 3 people
500g chicken thigh fillets, cut into strips
4 garlic cloves, minced
3 bird’s eye chilli, finely sliced
1 carrot, cut into strips/diagonally sliced
A handful of basil leaves
1 tbsp fish sauce
1/2 tbsp kecap manis (Indonesian sweet soy sauce)
Lots of freshly ground black peppper
1. Heat oil in a wok, toss in carrots, bird’s eye chilli and garlic and cook on medium heat. Saute until garlic becomes light brown.
2. Add chicken and black pepper, saute further until chicken is 3/4 cooked.
3. Stir in fish sauce & kecap manis to the chicken mixture.
4. When the chicken is cooked, taste the chicken & sauce. Add more fish sauce/kecap manis to achieve your desired taste.
5. Turn off the heat, stir in basil leaves and add more pepper if you like. Best serve with rice.