I absolutely love Thai food. I discovered the wonderful flavors of Thai cuisine only a year ago. I’m sorry that I haven’t discovered it sooner because the food is truly delicious. We have many Thai restaurants here in New York. A main ingredient in Thai food is fish sauce. You can find it in the Asian sections of your supermarkets. When you use it be careful as it is very salty. I sometimes cut down the amount that I use. There is another ingredient in this dish that is not as easy to find. It’s an optional ingredient called Kaffir lime leaves. I am leaving it out.
3 shallots, thinly sliced
2 fresh Kaffir lime leaves, sliced into thin slivers (optional)
2 cloves garlic, minced
1 red bell pepper, thinly sliced
1 yellow or orange bell pepper, thinly sliced
2 tsp. fish sauce
2 tbsp. soy sauce
1/4 cup sweet chilli sauce
1 small handful fresh Thai basil or sweet Italian basil leaves about 1/4 cup
In a large bowl, make a cornstarch slurry by stirring together 2 teaspoons of soy sauce and cornstarch until the cornstarch has dissolved. Add the chicken and toss to coat well. Marinate for 10 minutes at room temperature.
Set a wok or large frying pan over high heat. When a bead of water sizzles and evaporates upon contact, add the oil and swirl to coat. Add the chicken slices in one layer and cook for 2 minutes, flipping halfway. Remove the chicken from the wok, keeping as much oil in the pan as possible. The interior of the chicken will still be raw (it will get added back into the wok to finish cooking)
Lower the heat to medium and add the shallots, kaffir lime leaves (if using). Stir fry for 30 seconds. Add the peppers and stir fry for 1 minute, until the peppers are softened, but still have a nice crunch to them. Pour in the fish sauce, soy sauce and sweet chilli sauce and stir well. Add the chicken pieces back to the pan and let the entire thing simmer for 2 minutes. The chicken should have finished cooking (cut into a piece and check) and the sauce should be glossy and thickened. Turn off the heat and stir in the fresh basil leaves.