I find this recipe like a quick version of Thai’s chicken curry. A Bangkok style it is, perhaps it’s a dish expected to be found along the city’s roadsides.
I’ve never been to Thailand yet, but I heard much about its street food – as to how affordable, generously portioned, insanely delicious Bangkok street food is.
If I get a chance to visit Thailand, I will surely navigate Bangkok for its best food alleys. In the meantime, thanks to adorable Asian supermarkets in Belgium, I can satisfy my Thai cravings in the comforts of my home.
- 2 tablespoons canola or soy oil
- 2 tablespoons shallots or onions, sliced
- 2 teaspoons garlic, minced
- 1 1/4 pound boneless chicken breast, thinly sliced
- Thai chile or chile flakes, optional
- 1/4 cup fresh lemongrass, thinly sliced
- 1/4 cup coconut milk
- 1 tablespoon palm sugar or granulated sugar
- 2 1/2 tablespoons fish sauce (salt may be used as a substitute)
- 1 pinch ground white pepper
- 25 fresh Thai basil leaves
- 1 tablespoon kaffir lime leaves, thinly sliced (lime zest may be substituted)
- 1 teaspoon lime juice
- steamed jasmine rice
- stir-fried fresh vegetables (such as baby carrots, mushroom, bell peppers, squash and Thai, Japanese or domestic eggplant)
- Preheat wok or saute pan over medium high heat; add oil. Add shallots and garlic. Saute until light brown, stirring constantly to prevent burning. Add chicken all at once. Stir and separate chicken slices. Add chilies and lemongrass. Continue to stir. Just before chicken is cooked through, stir in coconut milk, sugar, fish sauce and white pepper. Taste and adjust the seasonings and spiciness. Toss in Thai basil, lime leaves and lime juice. Serve immediately with steamed rice and fresh vegetables.
Recipe from cdkitchen.com.
WHAT’S YOUR STORY ?
Have you been to Thailand? What do you think? What are the street food dishes I should try?