Spicy Chicken and Basil Stir-Fry

Aromatic basil, sometimes called Italian basil, is fundamental to Mediterranean cooking. But on the other side of the world, in Thailand, another basil variety is equally essential. For a more authentic version of this dish, seek out Thai basil, which has smaller, narrower leaves than the common Italian variety, a reddish purple cast and a more pronounced anise flavor. Look for it in Southeast Asian stores or at farmers' markets, or plant seeds outdoors in pots or beds for easy harvests.
This recipe is a current favourite of Renovation Man and I. It has a very appetizing flavour and just the right amount of spice for us. I have tried this recipe with just dried basil and it works just as well though when using fresh basil, especially Thai Basil, it gives a lovely Thai taste to it. I highly recommend it.

6 Tbs. chicken stock2 Tbs. Asian fish sauce2 tsp. firmly packed light brown sugar1/2 tsp. cornstarch2 Tbs. vegetable oil1 red bell pepper, seeded and cut into 1/4-inch strips1 or 2 Thai or jalapeño chilies, cut into very thin rounds2 garlic cloves, minced4 boneless, skinless chicken breast halves, cut into thin strips3/4 cup thinly sliced fresh basil leaves, preferably Thai basil3 green onions, cut into 3-inch pieces

Cooked jasmine rice for serving. In a bowl, whisk together the stock, fish sauce and brown sugar. Add the cornstarch and whisk until the cornstarch and sugar are dissolved. Set aside. In a large wok or fry pan over high heat, warm the oil. Add the bell pepper and stir-fry for 1 minute. Add chilies to taste and the garlic and stir-fry until fragrant, about 20 seconds. Add the chicken and stir-fry until no longer pink, about 2 1/2 minutes. Stir in the basil and green onions and stir-fry until the onions are barely wilted, about 1 minute. Whisk the sauce mixture and pour into the pan. Cook just until the liquid comes to a boil. Spoon the rice onto individual plates and top with the stir-fry and sauce. Serves 4.

Photo and recipe taken from http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=2A9C9595%2D0013%2D4661%2DBE339830267F9798

Green Curry Chicken

So how would you say this? Green curry chicken , green chicken curry or chicken green curry? I love making this when my hunny is out of town. One reason is because he doesn't appreciate the taste of the coconut milk with the blend of spices in a green curry. Another reason is that I get to have this all to myself! *grin* Those of you who think this is difficult, its actually very very easy. I use the cheat method! Just buy green curry paste from your oriental grocer or look in the asian isle of your local supermarket. Thai food has become so popular now that it is easy to get most of the ingredients for it.

Most of these instant pastes come with instructions like this one that I used. All you need is 400g chicken, sliced or cubed, 400ml coconut milk and you can add baby aubergine or in my dish, since I do not like aubergine, I used cauliflower and red pepper and Thai basil to garnish. If I remember correctly, you will need to heat 2 tbsp of oil in a pot, add the paste and fry till fragrant (about 1 min). Next add chicken and stirr till well coated and cook till most of the pink is gone. Then add coconut milk and bring to a gentle simmer. Next add vegetables of your choice (zucchini is also a good substitute for aubergine). Cook till desired tenderness . Add 1-2 tbsp of fish sauce if desired but I highly recommend this. Serve with Thai fragrant rice or noodles (pasta would work well too) and garnish with basil.

Tom Yum Soup

This is a well popularised Thai soup. Coming from Malaysia, I do so enjoy a good Tom Yum soup. But eating out in Vancouver isn't always the most convenient or pocket friendly. Tom Yum refers to spicy fish or seafood soup. But it can also be chicken or other meats, too. It is generally hot and sour. A real hot Tom Yum should draw your sweat and tears.
4 cups water, 3 kaffir lime leaves, 1 lemon grass
1 cup shrimp, 5 mushrooms, 8 pieces okra
1-2 limes, 2 tablespoon fish sauce, 3 chili peppers
5 sprigs cilantro, 1 tablespoon Tom Yum paste

Start boiling the water in a 2 quart pot. Peel and devein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. If you want, you can tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes. Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl. Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Add the tom yum paste. Clean and halve the mushrooms and okra and add them to the pot. Add the shrimp and turn off the heat. Shrimp gets too tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Sprinkle with cilantro and serve. Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. It's right if it's good for your sinus.

Tips and substitutions: Unfortunately, for the true taste, it is difficult to substitute anything for the kaffir lime leaves. The richness of the sour taste comes from the complement of the different citrus flavored ingredients. I serve this soup directly into individual bowls for each person. If you don't like it hot, cut down on the chili peppers or do not cut them up, but leave them whole for decoration.