Best 7 Basil And Chilli Stir Fry Paste Recipes

SPICY BEEF STIR-FRY WITH BASIL

Steps:

• If you're making rice with this dish, get it started. In a small bowl, stir together the soy sauce, oyster sauce, fish sauce, chicken stock and sugar. In a mortar or small food processor, grind together the garlic and chiles into a coarse paste.
• Heat the lard in a wok or large skillet over medium-high heat. Add the garlic-chile paste, and stir until fragrant, about 1 minute. Before the garlic starts to brown, add the beef, and stir-fry to separate the pieces and coat with fat. Add the liquid mixture, making sure not to leave any behind in the bowl, and cook until the beef is only barely pink, about 2 minutes. Add the lime leaves, and continue to cook until no pink remains on the beef, about 1 minute. Add the basil leaves, and stir until they are just starting to wilt, then remove from heat and serve with rice. (You can fish out the large pieces of makrut leaves before serving or put them aside as you eat.)

THAI-STYLE BEEF WITH BASIL AND CHILIES (PHAT BAI HORAPHA) RECIPE

Steps:

• Combine beef, 1 teaspoon soy sauce, 2 teaspoons fish sauce, and white sugar in a bowl. Toss to combine and set in refrigerator to marinate for at least 15 minutes and up to overnight.

THAI BASIL CHILLI CHICKEN | MARION'S KITCHEN

Steps:

• Step 1.Mix the ingredients for the stir-fry sauce. Set aside for later.
• Step 2.Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic, chillies and onion and stir-fry for 20 seconds. Then add the chicken and immediately spread the chicken out in the pan. Allow to sear for almost a minute, then stir-fry. Repeat until the chicken is just cooked. Add the stir-fry sauce and cook until the sauce is just thickened. Toss through the bok choy and stir-fry for a minute. Then toss through the basil leaves. Serve with steamed rice.

PORK, BASIL AND CHILLI STIR FRY - THAI STYLE

Steps:

• Prepare all ingredients in advance.
• Place wok or pan over a moderate heat and add 2 tablespoons oil.
• Add garlic and stir fry gently until it is just starting to colour lightly.
• Add the sliced shallots and stir fry for a few minutes until they are transparent.
• Remove garlic and shallots to another dish and set aside until needed.
• Add a little more oil to the pan and increase heat.
• Stir fry pork, in batches, until it is coloured (it doesn't have to be cooked through).
• When the last batch of pork is cooked, add the shallots and garlic and the remaining pork to the pan.
• Add the chillies and stir fry for a minute or two.
• Now add the oyster sauce, fish sauce and palm sugar.
• Stir fry for about 5 minutes or so until pork is cooked and the sauce is slightly caramelised.
• Add basil and stir fry until wilted.
• Before serving, sprinkle lightly with white pepper.
• Serve with steamed jasmine rice.

KEN HOM'S STIR-FRIED CHICKEN WITH CHILLIES & BASIL

Steps:

• Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil. When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over. Using a slotted spoon, take the chicken from the pan and set aside.
• Reheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.
• Return the chicken to the wok and add the chillies, fish sauce, dark soy sauce and sugar. Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through. Stir in the basil leaves and serve at once.

CHICKEN AND BASIL STIR-FRY

Steps:

• Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
• In a large wok or nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.
• To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
• Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

Steps:

• Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
• Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
• Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
• Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.