A simple dish that is easy to whip up and is always a crowd pleaser. It has less intense flavors than other Thai dishes, but still uses the essential Thai basil herb and fish and oyster sauces. This recipe is an adaption from the Thai Kitchen Cookery cookbook.

 

 

Eve Turow for NPR

 

Makes 2 servings

1/2 pound boneless chicken, minced into 1/4- to 1/2-inch pieces

1 1/2 tablespoons fish sauce

2 tablespoons oyster sauce

2 teaspoons white sugar

40 leaves Thai basil*

2 tablespoons soybean oil

4 cloves purple garlic, crushed with skin still on

1 to 4 small chilies, known as "Thai chilies" or "bird chilies," minced*

*Available at Asian grocery stores or in the international aisle in supermarkets.

In a small bowl, marinate chicken with the fish sauce, oyster sauce, sugar and 10 basil leaves for at least 20 minutes.

Heat a wok over medium heat and add oil. Once heated, add the garlic (if you cannot find purple garlic, use peeled common garlic). Once the garlic is fragrant, add the marinated chicken and stir-fry until the chicken is no longer pink. Add remaining basil leaves and chilies and cook until chicken is fully cooked, about another 2 minutes. Serve hot.