← Nouns Cooking · Thai

Ingredients

• 3 cloves Garlic
• 3 bird’s eye chillies (to taste)
• 2 tbsp Vegetable oil
• 300 g boneless chicken thighs, thinly sliced
• ½ Onion, sliced (optional)
• 1 long red chilli, sliced
• 1½ tbsp Oyster sauce
• 1 tbsp Golden Mountain sauce or light soy sauce
• 1 tsp Fish sauce
• 1 tsp Sugar
• 2 tbsp Water
• 2 handfuls Thai sweet basil (horapa) leaves

Method

1. Pound the garlic and bird’s eye chillies to a coarse paste.
2. Heat the oil in a wok over medium-high heat and fry the paste for 30 seconds until fragrant.
3. Add the chicken and stir-fry for 3–4 minutes over high heat until browned and cooked through (75°C/165°F).
4. Add the onion, red chilli, oyster sauce, soy sauce, fish sauce, sugar and water and toss for 1 minute until glossy.
5. Turn off the heat, fold in the basil until it just wilts, and serve with jasmine rice and a fried egg.

Tips

• Add the basil off the heat: its sweet aroma fades fast.
• Beef or pork work just as well; slice it thinly against the grain.

Sources

Written in our own words after cross-checking these recipes:

ImportFood Hungry in Thailand