YumYum Divas YumYum Recipes: Spicy Basil Chicken – Gkai Pad Gkaprow, contributed by mavierose

Recipe Title: Spicy Basil Chicken – Gkai Pad Gkaprow

Contributed by: mavierose

Additional Credits for Recipe
A Recipe of Kasma Loha-unchit
Recipe Copyright © 2004 Kasma Loha-unchit.

http://www.thaifoodandtravel.com/recipes/baschi.html
also check this link for other recipes http://www.thaifoodandtravel.com/

Note from the Diva
This recipe is for one of the favorite dishes of the Thai people. They will make Basil Anything – substitute the chicken with pork, beef, squid, shrimp, seafood, . . . anything you like.

List of Ingredients
* 2-3 Tbs. peanut oil for stir-frying
* 10-12 cloves garlic, finely chopped
* 2-3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion) – optional
* 1 lb. boneless chicken thighs, coarsely chopped, or cut into small bite-size pieces
* 12-20 Thai chillies (prik kee noo), cut into very thin rounds; or substitute 4-6 serrano, jalapeño or fresno peppers, cut into large slivers with seeds
* 2 small kaffir lime leaves (bai ma-gkrood), very finely slivered (optional)
* 2-3 tsp. black soy sauce (the semi-sweet kind), or to taste
* 2 Tbs. fish sauce (nam bplah), or to taste
* 1 cup fresh Thai holy basil (bai gka-prow), or Thai sweet basil (bai horapa) leaves and flower buds; or use 1/4 cup dried holy basil, soaked to soften plus 1/2 to 1 cup fresh Thai sweet basil (bai horapa)
* Dash of ground white pepper

Preparation
Prepare the ingredients as instructed. Leave the fresh basil leaves whole; the flower buds may also be used. The dried holy basil will soften when soaked in tap water for about 10 to 15 minutes. Pull off and discard the hard stems. Drain.

Heat a wok until its surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with the shallots or onion. Stir another 15 to 20 seconds before adding the chicken. Stir-fry 1 to 2 minutes, or until most of the chicken has changed color on the outside and is no longer pink.

Toss in the chillies, slivered kaffir lime leaves (if using), and softened dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry for another 15 to 20 seconds. Season to taste with fish sauce, then stir in the fresh basil. Toss well. Stir-fry another 1/2 to 1 minute, or until the basil is wilted and the chicken cooked through. Sprinkle with white pepper. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.

Serves 6 to 8 with other dishes in a shared family-style meal.

Cookbook Category
Entree

Recipe Type - Categories
Thai Cuisine

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