Print

Thai Basil Stir Fry

Thai Basil Stir Fry
Print Recipe

This versatile stir fry recipe is one of the primary reasons I grow Thai basil, and is based on the Mixed Vegetables, Thai-Style in Mark Bittman’s How to Cook Everything.

Ingredients

Scale

1/2 cup or more Thai basil leaves

.5 lb onion, chopped

2 Tablespoons garlic, smashed and chopped finely

1 chili pepper, any type you have on hand, seeds removed and chopped finely *optional

1 pound vegetable, in this case Tatume Squash, peeled and cut into bitesized pieces.

1 pound boneless, skinless chicken thighs cut into bite-sized pieces *optional

1 cup coconut milk

1 Tablespoon peanut oil

1 Tablespoon Avocado oil

3 Thai Lime (Kaffir) leaves, chopped finely

3 Tablespoons Tamari or soy sauce

1 lime, for serving

Instructions

  1. Heat oil in large skillet over high flame.  When pan and oil are very hot, add chicken and cook, stirring often, until chicken begins to brown.  About 7 mintues.
  2. Add onion, garlic and chili and cook for about 5 minutes, until onion softens.
  3. Add squash, or other vegetable of choice and cook until it begins to soften (it needs to be a little undercooked at this step, so that you don’t end up with goopy, overlooked squash), about 5 minutes.
  4. Decrease heat to medium and add coconut milk and Thai lime leaves. Cook for about 5 minutes until broth is desired thickness.
  5. Remove from heat and add soy sauce and basil leaves.
  6. Serve with lime wedges.

Find it online: https://www.feedthyself.com/thai-basil-stir-fry/