This Thai Chicken And Rice Recipe By Chef Vina Oozes Comfort
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Thai food is fast emerging to be a global sensation. In India too, the oriental cuisine has picked up and how. Most gourmands know their red curries from green, and would not stand any unpalatable experiment with their Pad Thai. Thai cuisine is renowned for its freshness, the use of herbs like basil and Kefir lime induces a burst of freshness in many dishes, making them all drool-worthy. And when these herbs are used in stir-fries, you tend to lose all sense of control (We know we do).  

Thai stir-fries never feel too heavy, or greasy. The herbs undercut the heaviness, the meat or veggies are so nicely fried that they obtain a lovely soft and crunchy texture. Even the cut of the meat, helps add extra crunch to the dish. In this recipe by noted chef Vina from O by Tamara, too, very thinly sliced chicken mince is cooked with pounded chillies, garlic, basil leaves, fish sauce and soy sauce for a delightful chicken dish. The dish is stir-fried, until it is slightly wilted. While this stir-fry is quite toothsome on its own, but if you can wait just enough to pair it with hot, steamed rice, you are in for a treat to remember. Now without further ado, here is a recipe you have been waiting for. Try it at home and let us know how you liked it. Make sure you serve it hot. It can be served for both lunch or dinner. You can also fry an egg and add it on top of the bowl to complete the meal and give it a more wholesome edge. 

 

Phat Kra Phao Kai (Stir-fried holy basil with chicken) recipe:

Ingredients:  

  • 150 g thinly sliced, chicken mince 
  • 1 tbs. roughly pounded, bird eyes chilies 
  • 6 cloves garlic 
  • 150 g rinsed and drained well, holy basil leaves (Kapraow leaves) 
  • 3-4 tbs. vegetable oil 
  • ½ cup chicken broth

Seasonings 

  • ½ tbs. sugar 
  • 1 tbs. fish sauce 
  • ½ tsp. dark soy sauce

Method: 

  • Add the oil, shallots and garlic to a wok and fry for 3 minutes at medium-high heat. 
  • Then throw in the minced chicken, stir it and turn up the heat to high. 
  • Add sugar, fish sauce, oyster sauce, soy sauce, dark soy sauce and stir-fry for 1 minute. 
  • Next, add chicken broth to the frying pan. Stir-fry until the broth is almost evaporated. 
  • Add basil leaves and stir-fry until they are wilted. 
  • Serve over cooked rice with sunny side up egg as garnish.