Recipe for Thai Lovers

My friend Ashley bought an amazing Asian cookbook and she let me go through and find some recipes to try. This one is a keeper. Jake loved it and started thinking of people we could make it for.

Stir-Fried Chicken with Holy Basil (Pad Kaprao Gai)

1/3 C Vegetable Oil
1/3 C chopped Garlic (I used less because that seemed like a lot and I'm not a huge garlic fan)
4 t chopped fresh Thai bird chiles (My hubs has a sensitive tongue so I didn't use any, it still tasted great)
14 oz minced chicken
2 T fish sauce
2 T soy sauce
1 C green beans cut in half and blanched
1 C Holy/Thai basil leaves (I used regular fresh basil)
4 eggs
1 qt steamed rice

1. Heat 2 T of veg oil in a wok or medium saucepan over high heat. Stir-fry the garlic and chiles until the chiles turn yellow, 1-2 mins.
2. Add the chicken to the wok and stir-fry until cooked, about 2 mins.
3. Remove the wok from the heat and season the chicken with the fish sauce and soy sauce.
4. Add the green beans to the mixture and stir in the holy basil leaves. Reserve warm.
5. Heat a small sauté pan over medium heat and add 2 T of oil. Once the oil is hot, add the eggs to the pan and fry until the whites are cooked through but the yolks are still runny, 2-3 mins.
6. Place the stir-fried chicken with the holy basil and fried egg on top of the steamed rice. (Serves 4)

Sooooo yummy.

Last night I made this with Indian flat bread (Naan).


4 C & 3/4 C all-purpose flour
1 1/2 t salt
1 1/2 t sugar
1 egg
1/4 C milk
1/4 C plain yogurt
2 T melted butter or veg oil
3/4 t yeast
1-1 1/4 C warm water

1. Mix all ingredients except water in bowl.
2. Gradually add water and knead until smooth, soft dough is achieved, about 10 mins.
3. Set aside for about 6 hours in warm place.
4. Make tennis ball-sized pieces of dough, and place balls in warm place until they rise again, about 1 hr.
5. Preheat oven to 475.
6. Flatten each dough ball and spread it with a rolling pin or by hand by tossing and slapping with both hands. Gently stretch each piece of dough into a round 7 inches in diameter, so that the center is 1/4 inch thick and there is a border 1/2 inch wide all around.
7. Place bread onto parchment paper-lined sheet pan and brush with a little butter.
8. Place the naans in the oven until golden brown and puffed, 4-5 mins.
9. Garnish with butter. (Make's 8)

For breakfast this morning I took one of the Naan's and melted butter on it and sprinkled it with cinnamon and sugar. Wow.