Recipe Index

Thai | Thai Chicken with Chilies and Basil

Revised on February 10, 2014

I had a bunch of basil from the farm and my herb garden, so I made this. It's from a Thai cooking class in London sent in by a friend. We really liked it!

Yield: 4 servings

thai chicken with chilies and basil


1 pound chicken thighs or breast, skinless, sliced thickly

2 lemongrass stalks

1 tablespoon oil

2 shallots, thinly sliced

2 tablespoons fish sauce

1 teaspoon dark soy sauce

2 teaspoons lime zest (from 1 lime)

4 basil sprigs

2 or 3 large fresh red chilies (or green) (How to Cool a Chili Pepper Burn)

1 teaspoon sugar (optional)

freshly ground pepper, to taste

water or chicken stock, if needed

fresh basil, to garnish



2 tablespoons soy sauce

1 tablespoon Chinese rice wine, or dry sherry

1 teaspoon sesame oil

2 teaspoons cornstarch



Marinate chicken with marinade.

Bruise lemongrass.

Heat a wok until hot, add oil and lemon grass, and fry for one minute.

Add chicken and fry until brown, about 3 to 4 minutes.

Remove chicken and lemongrass.

Reheat the wok, add shallots and fry until fragrant, then add the rest of the ingredients except basil. Add chicken and continue to cook for 8 to 10 minutes, stirring to prevent burning.

Add a little stock/water at this stage, if needed.

Add basil and serve at once, garnished with a few basil leaves.


(Ref. "Chicken with Chillies and Basil" recipe, submitted by John.)