Tag Archives: stir-fry

Spicy Smokey Chilli Chicken with Basil

Tender chicken breast pieces, stir-fried with basil leaves.

Large Dried chillies give this dish a beautiful smoky aroma, while the Small Dried Chillies give it the spicy kick.

How to put this together

Heat 1 tsp oil in a pan over hight heat.

When the pan is hot, add sliced green beans.

Stir-fry until it’s slightly charred.

Transfer to a plate.

Using the same pan, heat 2 Tbsp oil over medium heat.

Add minced garlic + both types of dried chillies.

Note: you do not have to wait for the pan to be hot first.

Fry until fragrant.

Increase to high heat.

Add chicken breast pieces.

Stir-fry until the outside is mostly cooked. Reduce to medium heat.

Season with oyster sauce + Thai seasoning sauce + fish sauce + light soy sauce + sweet dark soy sauce.

Add beans. Stir-fry to mix.

Taste & season.

Then add basil leaves and turn off heat immediately.

Stir until the leaves are just wilted.

Serve

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Spicy Smokey Chilli Chicken with Basil

Tender chicken breast pieces, stir-fried with basil leaves. Large Dried chillies give this dish a beautiful smoky aroma, while the Small Dried Chillies give it the spicy kick.
Course Main Course
Cuisine Thai
Keyword Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 200 g Chicken Breast cut to 2cm pieces
  • 100 g Green Beans sliced
  • 15 g Basil Leaves
  • 2 Tbsp Garlic minced
  • 10 g Large Dried Chillies mild
  • 3 Small Dried Chillies hot
  • 1 Tbsp Oyster Sauce
  • 1 Tbsp Thai Seasoning Sauce
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Light Soy Sauce
  • 1 Tbsp Sweet Dark Soy Sauce
  • Oil

Instructions

  • Heat 1 tsp oil in a pan over hight heat. When the pan is hot, add sliced green beans. Stir-fry until it's slightly charred. Transfer to a plate.
  • Using the same pan, heat 2 Tbsp oil over medium heat. Add minced garlic + both types of dried chillies. Note: you do not have to wait for the pan to be hot first. Fry until fragrant.
  • Increase to high heat. Add chicken breast pieces. Stir-fry until the outside is mostly cooked. Reduce to medium heat. Season with oyster sauce + Thai seasoning sauce + fish sauce + light soy sauce + sweet dark soy sauce.
  • Add beans. Stir-fry to mix. Taste & season. Then add basil leaves and turn off heat immediately. Stir until the leaves are just wilted.
  • Serve immediately

Video

Spicy Garlicky Tofu Stir-fry (เต้าหู้ทอดพริกกระเทียม)

Serves: 2

What you need

  • 2 cups Crispy tofu cubes (see recipe here)
  • 1 Tbsp Oil
  • 1 Tbsp garlic, finely chopped
  • 3 Tbsp Spring onion, finely chopped
  • 2-5 Red chillis, de-seeded, and finely chopped
  • 1 Tbsp Soy sauce
  • 1/2 tsp Sugar

How to put this together

  1. Heat oil in pan
  2. Add garlic + spring onion + red chillis. Fry until fragrant.
  3. Add soy sauce + sugar. Stir until sugar dissolves.
  4. Add crispy tofu cubes. Mix well.
  5. Taste & season
  6. Serve immediately
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Spicy Garlicky Tofu Stir-fry

Course Main Course, Side Dish
Cuisine Chinese
Keyword Chinese, Tofu
Prep Time 0 minutes
Cook Time 20 minutes
Servings 2 people

Ingredients

  • 2 cups Crispy tofu cubes see recipe here
  • 1 Tbsp Oil
  • 1 Tbsp garlic finely chopped
  • 3 Tbsp Spring onion finely chopped
  • 2-5 Red chillis de-seeded, and finely chopped
  • 1 Tbsp Soy sauce
  • 1/2 tsp Sugar

Instructions

  • Heat oil in pan
  • Add garlic + spring onion + red chillis. Fry until fragrant.
  • Add soy sauce + sugar. Stir until sugar dissolves.
  • Add crispy tofu cubes. Mix well.
  • Taste & season
  • Serve immediately

Pad Prik Khing Crispy Pork Belly (ผัดพริกขิงหมูกรอบ)

“Pad Prik Khing Moo Krob” literally translates as Crispy Pork Belly (Moo Krob) stir-fried with chilli and ginger. As you can see the recipe simply uses a normal Thai Red Curry paste, which does NOT contain any ginger. Some say this dish originally had ginger added into the curry paste, hence the name. Some say it’s a play on word, where by it’s shortened from “Tueng Prik Tueng Khing” which means something that’s extremely heated, for example, a heated discussion, or in this case an extremely spicy dish.

Whatever the origin, this is another winning recipe if you want to use up any leftover crispy pork belly (check out this recipe for making delicious homemade crispy pork belly!)

If you want to try making your own homemade Thai Red Curry paste, see recipe here.

Note: Only use 50g if you’re using store-bought curry paste, and taste before adding any fish sauce as they tend to be quite salty already.

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Pad Prik Khing Crispy Pork Belly

This is another winning recipe if you want to use up any leftover crispy pork belly (check out this recipe for making delicious homemade crispy pork belly!)
If you want to try making your own homemade Thai Red Curry paste, see recipe here.
Course Main Course
Cuisine Thai
Keyword Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 1.5 cups Crispy Pork Belly cut into bite size pieces
  • 1.5 cups Sugar snaps or Green Beans cut into 1.5 inch pieces
  • 75 g Homemade Thai red curry paste or adjust amount according to packet instruction
  • 15 Kaffir lime leaves sliced into really fine strips
  • 2 Tbsp Oil
  • 1 Tbsp Sugar
  • 1 Tbsp Fish Sauce

Instructions

  • Note: Only use 50g (or according to packet instruction) if you’re using store-bought curry paste, and taste before adding any fish sauce as they tend to be quite salty already.
  • Heat 1 Tbsp oil, add green beans. Fry for 1 min. Transfer to a plate.
  • Heat 1 Tbsp oil, add crispy pork belly. Fry until they’re hot & crispy. Note: you can skip this step if your pork belly is “fresh” and is already hot & crispy.
  • Heat 1 Tbsp oil, add curry paste, fry until fragrant. Add crispy pork belly, stir fry to evenly coat the pieces with curry paste.
  • Add sugar + fish sauce. Mix well. Taste & season. Add a splash of water if the paste is sticking to the pan too much.
  • Add green beans. Mix well.
  • Scatter with kaffir lime leaf strips
  • Serve immediately, with steamed jasmine rice

Spicy Thai Basil Stir-fry (Pad Ka Prao)

A staple dish in Thailand, and my hubby’s favourite.

Serves 2

What you need:

  • 300 g Mince (chicken or pork), preferably coarse mince. You can mince chicken thigh yourself.
  • 200 g Green beans, cut into small pieces
  • 3-5 Red chillies, pounded
  • 4 Garlic cloves, pounded
  • A handful of Thai holy basil (more pungent than normal basil). Normal basil can be used as substitute.
  • Oil
  • 1/2 tsp Soy sauce
  • 1 Tbsp Seasoning sauce (I use Golden Mountain brand)
  • 1 Tbsp Oyster sauce
  • 1 Tbsp Sweet soy sauce
  • 1 Tbsp Fish sauce
  • 3-5 Tbsp Water
  • 2 Eggs (optional)

How to put this together:

  1. If you want fried eggs to go with your Pad Ka Prao, heat oil and fry them to your liking. Transfer to a plate.
  2. Heat 1/2 tsp oil on high heat. When the oil is hot, add beans + Soy sauce. Stir-fry for 30 seconds. Transfer to a bowl.
  3. Heat 1/2 tsp oil on high heat.  Add pounded chillies + garlic, fry until fragrant (be warned, the smell is very strong – prepare to sneeze)
  4. Add mince meat, fry for 15 seconds. Add Seasoning sauce + oyster sauce + sweet soy sauce + fish sauce. Stir-fry until mince is cooked. Add water if it becomes dry.
  5. Add pre-fried beans + basil leaves. Fry for 15 seconds or until the basil leaves have wilted
  6. Serve with steamed jasmine rice and fried egg on top