| Serves: 4
Cooking time (approx.): minutes
6 cup(s) steamed rice (khao suay)
2 cup(s) shredded and blanched chicken (kai)
2 tablespoon(s) mushrooms (hed) sliced
2 teaspoon(s) chopped ginger (khing)
2 teaspoon(s) chopped garlic (kratiem)
4 green chillies (pri khi nu khiao) chopped
4 fresh red chillies (prik khi nu daeng) chopped
2 teaspoon(s) soy sauce
10 fresh basil leaves (kraprao)
2 kaffir lime leaves (bai ma krut)
4 tablespoon(s) oil
2 spring onions chopped
salt and pepper to taste
- Heat the oil in a wok and briefly saute the chopped ginger, garlic and chillies. Add the shredded and blanched chicken. Saute on medium level for about 3 minutes.
- Mix in the remaining ingredients and toss them well on high heat for about 3 minutes.
Serve hot garnished with chopped spring onions. |
