Spicy Basil Chicken (Gka-Prow Gai)

Normally I have a “benchmark” dish whenever I go to a restaurant that I haven’t been before. Say if I go to an Indian restaurant, I’ll always pick malai kofta (potota balls with cottage cheese in rich creamy gravy) as my benchmark dish and spicy basil chicken if I go to a Thai restaurant. So far, I’m contented with my malai kofta find , unfortunately the same cannot be said with spicy basil chicken.

{My ideal spicy basil chicken – spicy, garlicky, salty and peppery with not overly wilted basil leaves}

Often, it is either too blend or not spicy enough. Well, it’s not really the chefs’ fault when I think about it, as consideration should be given to the majority of people do not have my tungsten-clad tongue

The best way to customize a dish to your taste is to cook it yourself. I’ve learned this dish from a Thai friend and whenever I need to impress guests who share my love of Thai cuisine, this is definitely my go-to dish.

(A fuss free cooking recipe)

Serves 2 – 3 people

500g chicken thigh fillets, cut into strips

4 garlic cloves, minced

3 bird’s eye chilli, finely sliced

1 carrot, cut into strips/diagonally sliced

A handful of basil leaves

1 tbsp fish sauce

1/2 tbsp kecap manis (Indonesian sweet soy sauce)

Lots of freshly ground black peppper

1. Heat oil in a wok, toss in carrots, bird’s eye chilli and garlic and cook on medium heat. Saute until garlic becomes light brown.

2. Add chicken and black pepper, saute further until chicken is 3/4 cooked.

3. Stir in fish sauce & kecap manis to the chicken mixture.

4. When the chicken is cooked, taste the chicken & sauce. Add more fish sauce/kecap manis to achieve your desired taste.

5. Turn off the heat, stir in basil leaves and add more pepper if you like. Best serve with rice.