Over the last few months my I've enjoyed a journey through Thai cooking. The ICE Culinary Institute offers reasonable classes to learn specific technic from around the world, so I decided to sign up with a friend who also loves cooking. The classes were small and had people of all ages. Over the next few weeks I will share some of the recipes from the class !! For classes see ICE
Thai dishes fall into two categories: Kaeng dishes which include foods served in liquid like soup or curries, these normally goes with rice and Krueng Kieng, side dishes of dry cooked food. The blends of contrasts: spicy, sweet, sour, hot and salty with wet, dry, crisp, smooth and chunky are some of the words used for this awesome dish. The word that draws me is SPICE.
Below is a picture of some Thai Yellow chicken curry from the class ! - Recipe to come !
To see some wonderful pictures from my Thai cooking class, pop on to my Facebook page with the following link and you can sign up for JGAMBLE-FOOD on Facebook !! Thai Pictures.
Now for the recipe !! - THAI HOLY BASIL CHICKEN: PUD GA-PRAO GAI SAP
- lb boneless Chicken - Cut into pieces
- 1 tablespoon canola oil
- 1 tablespoon chopped garlic
- 1/2 cup of sliced mushrooms
- 2 tablespoons chopped Thai chile pepper (3 if you like it spicy)
- 1 1/2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon sugar
- 4 tablespoon Thai soy sauce
- 1/3 cup chicken stock
- 1 cup Thai holy basil (Ga-Prao) and 1 cup spinach (first twist)
- The second twist is I added Broccoli
- 1/3 cup chicken stock
- salt to taste
1) How to prepare the dish !
- Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well.
- Add in the chicken until cooked half way through.
- Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar and chicken stock. Mix well.
- Add the sweet Thai soy sauce. This brand is one of the best and costs $3 from China town.
- When all the ingredients are cooked, add the spinach and the Thai holy basil. Mix well and season to taste with salt.
- The last point is to add the broccoli, you blanch it while the other items are cooking in water and add in near the end so it doesnt turn to mush
That's it !!! Your dish should take maybe 25 minutes !!!