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Thai Basil Chicken Recipe

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This recipe for Thai Basil Chicken, by , is from The JSSI Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Airr Ruangtap


˝ cup Chopped Lemon Grass
2 Whole bulbs garlic
5 Shallots
4 Pieces Cilantro root
3 tbsp Sugar
3 tbsp Oyster sauce˝ piece Galangal
5 tbsp Chilli Paste
1 tsp Salt
4 Fresh Thai Chillies
2 cups Chicken Stock
Large bunch Basil

Chop and bruise the Basil and put into the hot stock. Strain after a few minutes. Dis-card Basil.
Grind Garlic, Shallots, Chillies, Cilantro root and Lemon Grass together in a pestle. Heat a little oil in wok and fry the ground mixture for a minute. Add the Chilli paste and Galangal. Fry for a further minute and then add the Stock to the wok. Turn down the heat and cook slowly for 5 minutes. Add salt, sugar, oyster and fresh chillies to taste.
Thicken the mixture with cornflour and remove from heat.
This sauce makes enough for 2 kilos of chicken breasts. Unused sauce can be frozen for later use.
Grill the required number of chicken breasts and spoon sauce over prior to serving.




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