The first time I had Thai basil chicken it was love at first sight. The addiction grew over the years and every subsequent visit to a Thai restaurant, this dish enjoyed a place on the table. Thai food and I go back to almost the time I was born. It has given me so much happiness that I had to bring this joy to my home. Enjoy this much-loved dish in the comfort of your home the next time you want a taste of lip smacking Thai cuisine 🙂

Time: 

• Prep time – 15 minutes
• Cook time – 25 minutes

Ingredients: 

• Boneless Chicken Thighs (Cut into Bite Sized Pieces) – 700 g
• Large Shallots (Finely Chopped) – 2
• Garlic (Finely Chopped) – 2 tsp
• Basil Leaves (Roughly Chopped) – 1 bunch
• Canola Oil – 2 tbsp
• Fish Sauce – 1 tbsp
• Brown Sugar – 2 tsp
• Low Sodium Soy Sauce – 2 tsp
• Sambal Oelek (Chilli garlic sauce) – 1.25 tsp
  • If you don’t have sambal oelek use a chilli garlic sauce as the substitute
• Water – 1 tsp
• Cornstarch – 1/2 tsp
• Salt – 1/2 tsp

Method: 

1. In a small bowl, combine the fish sauce, brown sugar, soy sauce, sambal oelek, water, cornstarch, and salt. Set aside
2. Heat the canola oil in a deep dish pan
3. Add the shallots and garlic. Saute for 5 minutes or until the shallots turn golden brown
4. Add the chicken to the pan and mix every now and then for 12 minutes
5. Add the sauce mixture made in Step 1. Mix everything for 5 minutes
6. Stir in the basil and mix it for 2 minutes
7. Serve warm with plain rice 🙂