One of my favourite books is by Ken Hom, Foolproof Thai Cookery and I've been cooking from it for at least 10 years on and off. This recipe is easy, quick and packs a punch! Do try this if you like Thai food, it is my idea of a perfect but simple supper!
Ingredients
2 tbsp sunflower oil
450g boneless skinless chicken thighs, cut into chunks
3 tbsp coarsely chopped garlic
3 tbsp finely sliced shallots
3 fresh green or red chillies, seeded and finely shredded
2 tbsp fish sauce (nam pla)
2 tsp dark soy sauce
2 tsp sugar
A large handful of Thai or ordinary basil leaves.
Method
Heat a wok or large frying pan until it is very hot, then
add 1 tbsp of the oil. When it is very hot, add the chicken and stir-fry over a
high heat for 8-10 minutes, until browned all over. Using a slotted spoon, take
the chicken from the pan and set aside.
Reheat the wok and add the remaining oil. Toss in the garlic
and shallots and stir fry for 3 minutes, until golden brown.
Return the chicken to the wok and add the chillies, fish
sauce, dark soy sauce and sugar. Stir fry over a high heat for a further 8-10
minutes or until the chicken is cooked through. Stir in the basil leaves and
serve at once with rice or noodles.
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