SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)
My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.
Provided by Chef John
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
- Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
- Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
- Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g
GAI PAD BAI GAPROW
Make and share this Gai Pad Bai Gaprow recipe from Food.com.
Provided by AmandaInOz
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pound the garlic and chili in a mortar until crushed.
- Heat oil in a frying pan and fry the crushed chili and garlic for a few seconds.
- Add the chicken and stir fry until it begins to lose its raw, pink colour.
- Add the sugar, fish sauce and soy sauce and stir to blend.
- As soon as the chicken is cooked through, add the basil leaves and stir them through the chicken until they are wilted. Serve with steamed rice.
Nutrition Facts : Calories 351.9, Fat 25.9, SaturatedFat 6.3, Cholesterol 93.8, Sodium 690, Carbohydrate 4.4, Fiber 1, Sugar 2.1, Protein 24.9
THAI TURKEY
Looking for new life for your leftover turkey? Here it is! I believe I found this in Good Housekeeping.
Provided by Michelle S.
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl mix garlic, soy sauce, cilantro, honey, curry powder, sesame oil, cornstarch, crushed red pepper,and water until well blended.
- In a 10 inch skillet over high heat, warm the salad oil.
- Cook the green onions and red pepper, stirring frequently until the vegetables are tender and golden.
- Stir in liquid mixture and turkey meat and cook, stirring to coat turkey well, until heated through.
- Serve over cooked rice and garnish with more cilantro if you wish.
THAI GAPROW TURKEY
Steps:
- Mix together 2 tablespoon Asian fish sauce 4 teaspoons sugar 2 TB dark thick soy sauce 1/2 tsp shrimp paste 1/2 teaspoon white pepper Set this sauce aside. Mix cornstarch with 2 TB of cold water- set aside. Heat oil in nonstick wok on high heat. Add garlic and stir-fry until golden. Add julienned chilli peppers with about 50% of the seeds (depending on how spicy you like it) Stir. Add onions and fry till partially soft. Lower heat to medium. Add ground turkey, sprinkle on hot chilli powder. Break turkey into bits as you stir. Add cilantro. Continue to stir and cook till all the turkey is cooked through. Add previously mixed sauce and stir. Then add cornstarch mixture and stir. As the sauce begins to thicken, lower heat to simmer add the basil. As basil starts to wilt (30seconds), turn off heat. Add lime juice. Serve gaprow turkey over brown rice.
THAI-STYLE GROUND TURKEY STIR FRY
Make and share this Thai-Style Ground Turkey Stir Fry recipe from Food.com.
Provided by heatherhopecs
Categories Poultry
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the lime juice, fish sauce, Sriracha sauce, soy sauce, and Agave nectar to make the stir-fry sauce. Cut the onion into thin slivers and cut the red bell pepper into strips. Peel and slice the garlic.
- Heat the wok or large heavy frying pan over high heat for about 1 minute before you add the oil. Then add the 1 tablespoon of oil, heat about 45 seconds (or until it looks shimmery), add the garlic cloves, and cook the garlic just until it's fragrant. When you smell garlic (less than one minute) remove the garlic and discard.
- Add the onion slivers and bell pepper strips to the woke and stir-fry for 1-2 minutes (just until they're starting to soften), then remove to a bowl. Add the other teaspoon of oil if it seem like you need it, then add the ground turkey and stir-fry 5 minutes, breaking apart with a turner as it cooks. Cook the turkey until any liquid evaporates completely and the turkey is starting to get lightly browned.
- Add the vegetables back into the wok, stirring to combine with the meat, and cook about 1 minute. Add the chopped basil and cook about 1 minute more, just until the basil starts to wilt.
- Then add the stir-fry sauce and stir to distribute it in the meat/veggie mixture. Cook about 2 minutes more, or until the sauce is mostly absorbed into the meat and the whole dish is hot. Serve right away.
Nutrition Facts : Calories 190.5, Fat 8.9, SaturatedFat 2.3, Cholesterol 78.2, Sodium 471.3, Carbohydrate 4.4, Fiber 1, Sugar 1.9, Protein 23.7
GAI PAD BAI GAPROW
Categories Wok Chicken Garlic Freeze/Chill Stir-Fry Lime Basil Hot Pepper Gourmet
Yield Serves 6 as part of a rice based meal
Number Of Ingredients 12
Steps:
- Freeze chicken, wrapped in plastic wrap, 30 minutes to facilitate slicing. Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2-inch pieces.
- Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until golden. Add chicken and cook, stirring constantly to prevent sticking, until all chicken is opaque white, 3 to 4 minutes.
- Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper and stir-fry until combined. Add basil and stir-fry 30 seconds. If using holy basil, stir-fry 1 minute more, or until basil is wilted but still green. Stir in lime juice.
- Serve chicken with rice.
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