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
5
2
6
1
1/2
1
1
3
2

oz
cl
oz

c
T
T
T
T

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

Prep

Cut CHICKEN into 1/8 inch thick slices about 1-1/2 inch long.
Chop GARLIC fine.
Slice SHALLOTS very thin,
SliceCHILIS into very thin rings, roll up LIME LEAF and slcie into threads about 1/4" long, mix.
Separate HOLY BASIL leaves from the stems and put in a small bowl of cold water to freshen.
Mix BLACK SOY SAUCE, FISH SAUCE and STOCK.

Run

In a wok or sauté pan heat OIL quite hot, stir in Garlic for a few seconds, then stir in Shallots and fry stirring for about 30 seconds more, then 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:

Thai Chili: this is where you control the heat. 6 chilis makes it pretty mild by Thai standards and about right for Southern California - adjust to your taste and latitude. See our Chili Page for more information.
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 similar at least.
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.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
www.clovegarden.com/recipes/smc_chickholy1.html 060515 inet