On my very first operating flight, Bangkok, I had had the most terrible time of my life and it turned out to be one of those days where you doubt if you are in the right place.
After a good long 7 hour, busy-as-a-bee, flight, we reached the hotel dead tired, and I really needed to cheer myself up to even think of operating the flight back. Luckily, one of my colleagues and a senior, knew Bangkok like the back of her hand, and knowing how much I had struggled through the flight, was nice enough to take me out for shopping and dinner to cheer me up and give me the ''pep'' talk.
We ended up going to one of the most famous malls in Bangkok, MBK mall, and straight to the food court. That is the first time I tasted this heavenly dish and WOW! did it do its job at the best in pulling up my spirits! I remember eating 2 massive portions of this and still craving for it :) My very considerate colleague didn't even need to give me the talk of 'hang-in-there' after seeing that the meal had done the job perfectly for her :)
A beautifully sweet, spicy, herbed chicken curry with jasmine rice. Perfect combination!
This is and will always be one of my most favorite Thai dishes.
10 - 15 Minutes
20 - 25 Minutes
2 Portions (for thai food lovers)
Birds-eye chillies / green chilliies
Thai Basil Leaves OR
Regular basil leaves or dried basil
Regular Soya Sauce
Sweet Soya Sauce
Rice / Jasmine Rice
300 gms, minced
4 - 5 large, minced
3 - 4 chopped
10 - 15
Finely chop the onions, red chillies and garlic.
In a separate bowl, mix together all the sauces, brown sugar, cornflour and water. Mix well.
Heat oil, add a few of the basil leaves, garlic and onions. Allow to cook for 2-3 minutes, till the onions are translucent.
Add the sauces and water mixture and allow to boil. Add the minced chicken to this and cook for 2-3 minutes.
Add the remaining basil leaves, allow to boil and serve with hot rice / jasmine rice.
P.S. tastes amazing with a Raw Mango Salad & Thai Dressing.
The same recipe can be used for pork or beef.