Thai Basil Chicken:
6 garlic cloves, finely minced
1-2 Thai chilies, finely minced (can substitute 1-2 Serrano chilies)
1 shallot, thinly sliced
1 small kaffir lime leaves, very finely julienned (or zest of ½ a lime)
¼ medium red bell pepper, julienned into 1 inch pieces
? pound green beans, cut into ½ inch pieces
¾ cups fresh basil leaves (Thai is best
1 teaspoons kecap manis or black soy sauce (can sub oyster sauce)
1 Tablespoons fish sauce (can sub light soy sauce for vegetarians)
1 Tablespoon water
¾ pound ground chicken thighs (can sub 1 pound medium of firm tofu)
1 Tablespoons canola oil for stir-frying
1 head red cabbage
Lime wedges for garnish
Chop Aromatics: Mince the garlic and chilies, thinly slice the shallots and place everything into a bowl and set aside. In a separate bowl, add the thinly sliced the lime leaf, red bell pepper and cut green beans. Set aside. Tear or roughly chop the basil leaves and set those aside as well. You should have 3 bowls of ingredients to stir fry (1) Garlic, chilies and shallot. (2) Lime, pepper and beans. (3) Basil.
Mix Sauce: In a cup or small bowl, mix the soy, fish sauce and water. Set aside.
Stir Fry: Bring all of the prepared ingredients and the chicken to the cook top area. Heat a large sauté pan over medium high heat (ironically a wok does not work great for this dish). Add the oil. When the oil starts to shimmer, add the bowl of garlic, chilies and shallot. Stir fry until the garlic starts to brown. When most of the garlic is turning gold, add the ground chicken. Work the garlic mixture into the meat and keep stirring until chicken is cooked. Once the chicken is no longer pink, add the bowl of lime, red bell pepper and green beans. Sauté for about 2-3 minutes or until the vegetables are just starting to get tender and a crust is starting to form in the pan. Deglaze the pan with the sauce and stir fry until the liquid is absorbed. Lastly, turn off the flame and immediately add the basil. Stir well.
Prepare Cabbage Cups: Cut the head of cabbage in half thru the core. Cut the core out of each half and separate the leaves. Large leaves need to be cut in half or thirds. Small leaves can be left as is. Place the cups in a single layer onto a sheet pan(s).
Assemble: Fill each cabbage cup with about 2 tablespoons of basil chicken. Place onto a platter and garnish with lime wedges. Serve immediately. Yields about 16 cups
Recipe created by Parties That Cook®
Makes 24 Eggrolls