This quick and easy Thai stir fry is delicious and will become a firm favourite for its ease to put together and fabulous flavours.
3 plus 1 tablespoon peanut oil
1 large red (Spanish) onion halved and thinly sliced
2 red chillies finely chopped – seeds optional
1lb (500 grams) boneless chicken thighs cut into bite size pieces
12 ounces (350 grams) peeled sweet potato cut into bite size pieces
1 1/2 tablespoon finely chopped fresh garlic
8 kaffir lime leaves finely sliced
2 tablespoons kecap manis (sweet soy sauce)
2 tablespoons fish sauce
1 cup plucked Thai basil leaves – substitute with sweet basil if Thai basil is not available
1/2 teaspoon fine white pepper or to taste
- Toss sweet potato pieces in 1 tablespoon oil and place on baking sheet for 30 or so minutes till tinged with colour.
- Heat 1 tablespoon oil in a wok till smoking, add onion stir frying for 1-2 minutes, add garlic and stir fry until golden (1 minute)
- Tip onion etc into a bowl.
- Pour 2 tablespoons oil into wok and heat until smoking and add chicken pieces stir frying till coloured (3-4 minutes).
- Add sweet potato, onions, chilli, kaffir lime leaves, kecap manis, fish sauce and stir fry together for 3-4 minutes.
- Add Thai basil leaves and pepper, stir fry for a minute.
- Serve with steamed jasmine rice.
- ABC brand Kecap manis is a sweet thick soy sauce. Squid brand Fish sauce really has no substitute for the salty pungent flavour. Both brands are available in supermarkets and Asian grocery stores.
- Kaffir lime leaves can be stored frozen.
- You can replace Thai basil leaves with sweet basil
- Adapted from Spirit House Chicken stir-fried with Thai basil and Kaffir lime leaves
- Kaffir lime leaf is in two parts, this is classed as 1 leaf
- Category: Asian
- Method: Stir fry
- Cuisine: Thai
Keywords: stir-fry chicken, basil, pumpkin and kaffir