Thai Chicken with Basil

Thai is one of those cuisines that I love to have, if I’m not the one cooking it. The subtle flavors have a way of knocking my socks off with their clean and crisp tastes. Every individual component is often recognized and acknowledged in a dish, in a was that works out a perfect balance. Slowly, I am becoming more familiar with ingredients in traditional Thai cooking and challenging myself to try some new dishes in my own kitchen.

This simple chicken with basil was perfect for two on a weeknight> Served with a small portion of brown rice, we mixed everything together on our platters and dug in. There were only a few leftovers to wrap up and nothing went to waste within the next few days. Consider this, and the other Thai inspired dishes I have posted on here as baby steps towards a personal culinary awakening.


Comments

  1. says

    We adore Thai food, all Asian-inspired food for that matter. I consider the condiments (fish/oyster sauce, etc.), ginger and lemongrass (when I can find it) staples in my kitchen. I start getting the twitches when I run out. I have to admit that I haven’t made a chicken dish so heavy on basil before but it looks amazing and sounds delicious.

  2. says

    This looks amazing. My family and I love asian food of all sorts. I do have a question though. My husband is allergic to fish and shellfish, and so I avoid fish and oyster sauce in recipes. Usually I can find something to substitute, or I can simply leave them out…however, since there’s not much else for liquid, I’m not sure how to adapt this…do you have any suggestions?

    • Kita says

      To be honest, I am not sure there would be an substitute that would leave a similar flavor. However, for a killer dinner, I would check the ingredients list on a red curry paste (or even store purchased cooking sauce) and still pack the recipe with a ton of basil. I’d be in heaven!

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