SERVES 4
Since tolerance for spiciness can vary, we’ve kept our recipe relatively mild. For a very mild version, remove the seeds and ribs from the chiles. If fresh Thai chiles are unavailable, substitute 2 serranos or 1 medium jalapeño. In Thailand, crushed red pepper and sugar are passed at the table, along with extra fish sauce and white vinegar. You do not need to wash the food processor bowl after step 1. Serve with Basic White Rice and vegetables, if desired.
2 |
cups tightly packed fresh basil leaves |
3 |
garlic cloves, peeled |
6 |
green or red Thai chiles, stemmed (see note) |
2 |
tablespoons fish sauce, plus extra for serving |
1 |
tablespoon oyster-flavored sauce |
1 |
tablespoon sugar, plus extra for serving |
1 |
teaspoon white vinegar, plus extra for serving |
1 |
pound boneless, skinless chicken breasts, trimmed and cut into 2-inch pieces |
3 |
shallots, peeled and sliced thin (about ¾ cup) |
2 |
tablespoons vegetable oil |
Red pepper flakes, for serving |
1. Pulse 1 cup of the basil leaves, the garlic, and chiles in a food processor until chopped fine, 6 to 10 pulses, scraping down the sides of the bowl once during processing. Transfer 1 tablespoon of the basil mixture to a small bowl, stir in 1 tablespoon of the fish sauce, the oyster-flavored sauce, sugar, and vinegar and set aside. Transfer the remaining basil mixture to a 12-inch heavy-bottomed nonstick skillet.
2. Pulse the chicken and the remaining 1 tablespoon fish sauce in the food processor until the meat is chopped into ¼-inch pieces, 6 to 8 pulses. Transfer the chicken to a medium bowl and refrigerate for 15 minutes.
3. Stir the shallots and oil into the basil mixture in the skillet. Heat the mixture over medium-low heat (the mixture should start to sizzle after about 1½ minutes; if it doesn’t, adjust the heat accordingly), stirring constantly, until the garlic and shallots are golden brown, 5 to 8 minutes.
4. Add the chicken, increase the heat to medium, and cook, stirring and breaking up the chicken with a potato masher or rubber spatula, until only traces of pink remain, 2 to 4 minutes. Add the reserved basil–fish sauce mixture and continue to cook, stirring constantly, until the chicken is no longer pink, about 1 minute. Stir in the remaining 1 cup basil leaves and cook, stirring constantly, until the basil is wilted, 30 to 60 seconds. Serve immediately, passing the extra fish sauce, sugar, vinegar, and red pepper flakes separately.