PAD KA GAI THAI BASIL CHICKEN ENJOY DAN:

         PAD KA GAI THAI BASIL CHICKEN by CHEF DAN:

serves 4

4-eggs

2-tablespoons olive oil

BASIL CHICKEN:

4-chicken breasts, boneless, skinless, cut into bite-size pieces

5-garlic cloves,

3-serrano chilis

1/2-sliced bell pepper

1-onion, sliced

1-tablespoons EACH soy sauce, & oyster sauce

2-tablespoons fish sauce

1-tablespoons red curry paste

2-tablespoons mirin

1/4-teaspoon white pepper

1-hand full fresh basil

DIECTIONS:

1.   Add tablespoon olive oil to a wok over medium-high heat when sizzling.

2.   Add eggs, let sizzle & bubble up, splash a little oil over the top.

3.   Place on platter for later.

4.   Peel the garlic & serrano peppers & with a mortar & pestle pound the garlic & chills, not super fine.

5.   Pluck a good handful of basil leaves off the stem.

6.   Add 1-tablespoon oil to wok over high heat & when sizzling.

7.   Add chilies & garlic, & sauté for 30 seconds.

8.   Toss in the chicken pieces, stir continuously for about 4 minutes.

9.   Add soy sauce & next 4 ingredients & stir-fry 3-miutes.

10  Add bell pepper & onion and sauté for about 4-5 minutes.

11  Stir basil leaves, white pepper & stir to combine.

12  Serve with Jasmine rice.

ENJOY DAN:                                         SING SONGS AND PLANT SEEDS!!!