RECIPE: Rec: Spicy Thai Basil Chicken

RECIPE:
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valinfl

Well-known member
I was lucky to obtain some kaffir lime leaves from the Larder Barter! This is one of our favorite dishes, so very fragrant...I use Pearl River Bridge brand dark soy sauce...I used to think that it did not matter about light soy sauce vs. dark soy sauce and I just used Kikkoman (which I still use when appropriate)...but it does matter, especially if you are trying new cuisines. Also, we've tried this with shrimp but keep coming back to the chicken.http://www.thaifoodandtravel.com/recipes/baschi.html

 
Kasma Rocks!! Love her website, met her at a CIA class, lovely, smart lady, just like the ones here!

 
Val! How the heck are you? Nice to see you again! This looks so good! Would you believe I

Edited at 11:20 pm to say that Golden Mountain Soy is not a dark soy, but just a preferred ingredient when preparing this dish. (looks dark, but not in actuality}.

ventured into "dangerous" West Philly last year to go to a small Thai grocer to purchase the "real McCoy" ingredients to make Drunken Noodles? A bargain trip at best, but a precariously dangerous trip indeed having gotten lost on the way home... (what we foodies won't do for the proper ingredients).

I bought packages of rice noodles, black soy (Kwong Hung Seng Sauce), Golden Mountain Soy (light soy), fresh refrigerated kaffir lime leaves, and red and green Thai chile peppers (bird's eye) for a steal!! I'm still alive to tell you!

Yes, I can appreciate the dark soy products. Simply put, if you're going to make a recipe, adhere to the ingredients. Of course, I need some new bottles of soy from there...

Thanks for the recipe, it's worth another trip to West Philly - LOL!

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=51033

http://www.epicurious.com/recipes/food/printerfriendly/232698

 
Thanks, Sandy...yes, I should have mentioned that only Thai people could possibly

withstand eating a dish made with 12 Thai chili peppers...I believe we usually use 3 large jalapenos, with seeds & membranes. heh, very much a watered-down version!

 
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