In answer to the burning question ‘how is the frozen basil?’ my answer is Fabulous! This was the perfect recipe to showcase basil and it was a real fingers crossed moment for me when I opened my first packet of frozen basil leaves harvested this past summer from the garden. Happily, although they are bruised and a little miserable looking after being snap frozen (you could never palm them off as fresh leaves) they retain that freshness of taste and scent that basil straight from the garden has. The look was no problem, after it was sliced up and added to the coconut cream sauce, it looked no different than it would have if it was used fresh.
This was a tasty dish with a little heat provided by the sweet chilli sauce. I think you could probably cut out the brown sugar altogether, I put in only a dessertspoon but the result was still quite sweet, the sweet chilli sauce would probably provide enough sweetness in the end or substitute some palm sugar that isn’t so strongly sweet.
Anyway, if you have access to bunches of basil you could certainly do worse than this recipe. It was a little taste of the tropics here in dead of winter. Fabulous!
Thai Basil Chicken
5 chicken thigh fillets
2 Tbls oil
1 large red capsicum, sliced
100g snow peas
1/2 cup shredded basil
1 Tbls brown sugar
1 tbls oyster sauce
1 tsp dried basil
1 tbls sweet chilli sauce
1 cup coconut cream
2 tsps fish sauce
Cut each fillet into bite sized pieces and cook in oil for 4 mins.
Set aside and keep warm. Add capsicum and snow peas to the wok.
Stir fry for 3 mins. Set aside with chicken.
Add remaining ingredients to pan and stir until simmering.
Add chicken and vegetables. Cover and simmer for 10 mins.
Serve with rice.