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Thai Basil Chicken

20 minutes


3-4 tbsp oil

3 Thai bird chilies (or around 1 tbsp chilli flakes), finely chopped

3 shallots, finely chopped

3-5 garlic cloves, finely chopped

450 g minced chicken

2 tbsp sugar

2 tbsp soy sauce

1 tbsp fish sauce

Ca 1 dl chicken/vegetable bullion  

A lot of fresh Thai basil



Heat the oil in a wok. When the oil is very warm, fry the garlic, shallots and chilies for a minute.

Add the chicken, and fry until it is thoroughly cooked.

Then, add the sugar, soy sauce and fish sauce.
Mix well and cook for about a minute more before you add the bullion water.
Scrape loose anything that sticks to the pan.

Add the Thai basil and let most of the liquid evaporate.

Each new ingredient you add to the pan should cook for about a minute before adding the next. Keep it at high heat all the time.

Serve over rice.