Ingredients

The following ingredients have 4 Servings
  • 3 banana chillies
  • 4 small green chillies
  • 2 long red chillies
  • 4 cloves of garlic
  • 2 coriander roots
  • a teaspoon of salt
  • 400g of diced chicken thighs
  • 2 tbsp of fish sauce
  • 1 tbsp of palm sugar
  • 3 torn kaffir lime leaves
  • 25 Thai basil leaves
  • jasmine rice
  • 2 tbsp of safflower oil

Instruction

  • <p>This recipe is adapted from David Thompson's Classic Thai Cuisine.</p> <p>Crush 4 small green and 2 long red chillies (all deseeded), 4 cloves of garlic, 2 coriander roots and a teaspoon of salt to form a coarse paste.</p> <p>Heat 2 tbsp of safflower oil in a wok, add the paste and fry on high, stirring for 2 minutes. Add 400g of diced chicken thighs and 3 banana chillies (deseeded and cut in half) and stir-fry for 3-4 minutes. Take from the heat and add 2 tbsp of fish sauce, 1 tbsp of palm sugar, 3 torn kaffir lime leaves and 25 Thai basil leaves.</p> <p>Before serving, add more chilli, fish sauce and/or palm sugar if necessary.</p> <p>To serve&nbsp;</p>