This stir fry chicken dish, Pad Kee Mao Gai, comes from Thailand. Kee Mao in Thai means drunken and this extremely spicy stir fry chicken would certainly help anyone to sober up. Thai food has a reputation for being spicy and Pad Kee Mao Gai certainly does nothing to alter that reputation, being one of the more spicy offerings available and definitely not for the faint hearted. Take care when frying the holy basil leaves used for the garnish. They need only a few seconds or so , just enough to shrivel them up a little.


Other Recipes from Thailand

pad-kee-mao-gai-a

Ingredients for Pad Kee Mao Gai – Stir Fry Chicken



450gm Chicken meat, minced
15 Cloves Garlic
10 Small red and green Chillies (Prik Kee Noo)
4 Coriander roots
2 Tbsp Oyster Sauce
2 Tbsp Fish Sauce
1 Tbsp Sugar
1/2 Cup Holy Basil Leaves
4-6 Holy Basil Leaves, fried briefly in hot vegetable oil (for garnish)
2 Medium red Chillies,( Prik Chee Fah ), sliced
1/2 Cup Chicken stock or water
2 Tbsp Vegetable Oil

Method



1. Using a mortar and pestle, pound the garlic, small red and green chillies and the coriander roots to make a chili paste.

2. Put the vegetable oil into a wok and place over a medium heat. When the oil is hot, add the chili paste (contents of the mortar) and stir fry for a minute or two until the aroma is released.

3. Add the chicken and continue to stir fry until the chicken is almost cooked. Add the sugar, fish sauce, oyster sauce, chicken stock (or water) and stir well.

4. Add the holy basil leaves and red prik chee fah chillies and stir.

5. Remove from the heat and serve garnished with the fried holy basil leaves

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