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Coconut Gai Pad Bai Gaprow (Chicken Stir-Fry with Basil)
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Description
The other night I needed a stir-fry with chicken, snow peas, carrots and basil in a slightly creamy coconut milk sauce. I’m sure I’ve had something like this at an Asian restaurant before, but since I had no idea what it might be called I started searching the internet. I never found a recipe with all of those specific qualification but I did find something from Gourmet magazine published back in April of 1996 that was close.
Ingredients
- 1 pound Boneless, Skinless Chicken Breasts
- 1 Tablespoon Vegetable Oil Or More As Needed
- 3 cloves Garlic, Chopped Fine
- 1 Tablespoon Ginger, Peeled And Finely Grated
- 1 cup Fresh Snow Peas, Prepared
- ½ cups Carrots, Sliced Thin
- ½ cups Broccoli, Chopped
- ¼ cups Chicken Broth Or Water
- 1 whole Serrano Chile-seeded And Finely Chopped
- 1 teaspoon Soy Sauce
- 1 Tablespoon Asian Fish Sauce
- 2 teaspoons Granulated Sugar
- ¼ teaspoons Freshly Ground Black Pepper, Or To Taste
- ½ cups Coconut Milk
- 1-½ cup Fresh Basil, Roughly Chopped
- 2 Tablespoons Fresh Lime Juice
Preparation
– Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2-inch pieces.
– Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until golden.
Add chicken and cook, stirring constantly to prevent sticking. Add fresh grated ginger.
Add veggies and cook until all chicken is opaque white, 3 to 4 minutes.
– Combine chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper in small bowl.
Add sauce and coconut milk to stir-fry. Allow to cook for a few minutes to thicken the sauce.
-Add basil and stir-fry 30 seconds, don’t over cook. Stir in lime juice.
Serve with rice.
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