Oil – 1 tblsp
Chicken Thighs – 300 gms, boneless, cut into bite-sized pieces
Green Peppercorns – 1 tblsp
Red Chillies – 3, sliced
Galangal Root – 3 inch piece, julienned
Fish Sauce – 2 tsp
Dark Brown Sugar – 1/2 tsp
Thai Basil Leaves – handful
1. Heat oil in a pan.
2. Add the chicken pieces, peppercorns and fry over high heat for a few minutes.
3. Add the red chillies, galangal juliennes, fish sauce and sugar.
4. Stir well and cook for a minute.
5. Add the basil leaves.
6. Remove from heat.
7. Serve hot with plain rice.
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