• 4servings
  • 200calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B6, H
MineralsSelenium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp vegetable oil

  2. 450g boneless skinless chicken thighs, cut into chunks

  3. 3 tbsp coarsely chopped garlic

  4. 3 tbsp finely sliced shallots

  5. 3 fresh green or red chillies , seeded and finely shredded

  6. 2 tbsp fish sauce (nam pla)

  7. 2 tsp dark soy sauce

  8. 2 tsp sugar

  9. a large handful of Thai or ordinary basil leaves

Instructions Jump to Ingredients ↑

  1. 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.

  2. Reheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.

  3. 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.

  4. Taken from Ken Hom's Foolproof Thai Cook ery


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