Spicy Basil Chicken (Gka-Prow Gai)

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.

{My ideal spicy basil chicken – spicy, garlicky, salty and peppery with not overly wilted basil leaves}

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

Ingredients:

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

Methods:

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.

Spicy Basil Chicken (Gka-Prow Gai)