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Basil Chicken

Whisk chicken stock, soy sauce, fish sauce and stevia together in a bowl until well blended. Heat a large frying pan over high heat. Drizzle in oil. Add chicken and stirfry until it loses its raw colour, 2–3 minutes. Stir in curry paste, shallots, garlic and chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2–3 minutes. Add about a tablespoon of the sauce mixture to the pan. Cook and stir until the sauce begins to caramelize again, about 1 minute. Pour in the remainder of the sauce. Cook and stir until the sauce has deglazed the bottom of the pan and then glazes onto the meat. Stir in basil. Cook and stir until the basil is wilted, about 20 seconds. Serve.

 

Ingredients:

1)

chicken broth : 0.33 cup

2)

soy sauce, or as needed : 1 tablespoon

3)

fish sauce : 2 teaspoon

4)

stevia, or to taste : 0.13 teaspoon

5)

avocado oil : 2 tablespoon

6)

skinless, boneless chicken thighs, coarsely : 1 lb

7)

green curry paste : 3 tablespoon

8)

sliced shallots : 0.25 cup

9)

garlic cloves, minced : 4

10)

minced and seeded Thai chilies, serrano, or other hot pepper : 2 tablespoon

11)

fresh basil leaves, very thinly sliced : 1 cup

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