Thai basil, despite the name specified with Thai food, is a very popular kind of herbs used frequently in Vietnamese food. Normally the herb is consumed raw as the condiment for other foods. I really like the pungent taste of this basil, especially when the basil is served with the right food. I cooked this dish to use the chicken breast which I filleted from the whole chicken I bought some days ago.
The chicken was marinated shortly with some hot spicy plants first, then it was quickly roasted on a wok or saucepan. Many spices specified with Thai cuisine were used in this dish, which offered a very authentic taste of Thai food. I like this since eating Thai foods always reminds me of familiar flavor of the foods in my hometown.
Ingredients: (serves 2)
- 300g chicken breast or thigh fillets, cut into strips
- 1 stems of lemon grass, finely chopped
- 1 small red chili, seeded and finely chopped
- 2 garlic cloves, crushed
- 1/2 tbs finely chopped fresh ginger
- 2 fresh cilantro roots, finely chopped
- 50g cashew nuts plus 1 tsp vegetable oil, to roast
- 1 tsp vegetable oil
- 1 tbs fish sauce
- 1 /2 tbs shaved palm sugar or brown sugar
- 1 tbs lime juice
- 1 cup fresh Thai basil
- 1 tbs corn starch mixed with 1/2 tbs water
- Mix together the chicken, lemon grass, chili, garlic, ginger and cilantro root in a large bowl.
- Roast the cashew nuts with oil in a wok or small saucepan over medium heat until the nuts are lightly golden. Remove and drain on kitchen papers.
- Heat the remaining oil in the saucepan, add the chicken and stir-fry over medium heat for 3-4 minutes. Then stir in the lime juice, fish sauce, palm sugar and basil, cook for half a minute until the basil just begins to wilt. Add the cornstarch mixture and stir quickly until the mixture thickens slightly.
- Stir in the cashews. Remove from heat and serve with steamed rice.