Chicken with Holy Basil & Chilis

Click to Enlarge	Chicken with Holy Basil & Chilis Thailand - Gkai Pad Gkaprow
	Serves Effort: Sched: DoAhead:	2 main ** 1/2 hr Part	Very popular in Thailand where it may also be made with Pork, Beef, Squid or Shrimp (and of course the name will change with the ingredient). See the notes section for hints.

12
2
5
6
1
1/2
1
1
3
2

oz
oz
cl

c
T
T
T
T

Chicken (1)
Shallots
Garlic
Thai Chili (2)
Kaffir Lime leaf (3)
Holy Basil (4)
Soy Sauce, dark
Fish Sauce
Stock
Oil

Prep

Cut CHICKEN into 1/8 inch thick slices about 1-1/2 inch long.
Slice SHALLOTS very thin. Crush GARLICk, slice and chop fine. Mix.
Slice CHILIS into very thin rings. Roll up LIME LEAF and slice into fine threads and chop them about 1/4 inch long. Mix.
Separate HOLY BASIL leaves from the stems and put in a small bowl of cold water to freshen.
Mix Soy Sauce, Fish Sauce and Stock.

Run

In a wok or sauté pan heat Oil quite hot, stir in Shallot mix and fry stirring for about 1 minute.
Stir in Chicken and fry stirring until it has lost its raw color.
Stir in the Chili mix, then stir in the Sauce mix and cook stirring another 30 seconds.
Drain Holy Basil and cook stirring until leaves are wilted.

NOTES:

Chicken Weight is for skinless and boneless. I favor thigh meat for flavor.
Thai Chili: This is where you control the heat. 6 chilis makes it pretty mild by Thai standards but pretty spicy even for Southern California - adjust to your taste and latitude. If you don't have thai chilis green Arbols are good, or two to three Serranos. See my Chili Page for details.
Kaffir Lime Leaves come two to a stem. If you don't have them substitute 1/2 t grated lime zest for each leaf, not the same but at least something. See my Kaffir Lime page for details.
Holy Basil is hard to find and extremely perishable. If you don't have it use a mix of Thai Basil and chopped fresh Mint. See my Holy Basil page for details.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch