Spicy Thai basil curry with chicken satay

Written By Prakriti Koller

July 2020 (Public)

Menu

Spicy Thai Basil (krapow) with chicken or tofu

Chicken satay with peanut sauce

Jasmine rice

 

Ingredients & Supplies

Supplies

  • Mortar & pestle

  • Wok

  • Rice cooker

  • Sheet pan & oven

  • Skewers

  • Saucepan

CHICKEN SATAY

  • ~1 lb chicken

  • Brown sugar

  • Chili garlic sauce (Sriracha, or like)

  • Lime juice

  • Ginger

  • Peanut butter

  • Coconut milk

Ingredients

SPICY THAI BASIL (KRAPOW)

  • ~2 lbs of chicken, or alternate protein

  • 1 shallot

  • 6 cloves of garlic

  • (at least) 4 red chilies, 2 green chillies

  • Fish sauce

  • Low-sodium soy sauce

  • Dark sweet soy sauce

  • White sugar

  • Thai basil (DON’T SKIP THIS)

  • Jasmine rice

  • Spices: Dried basil, coriander powder, garlic powder, turmeric powder

 

Cook-along Steps

  • Mix ingredients well for satay marinade:

    • 1/4 cup low-sodium soy sauce

    • 1/4 cup packed brown sugar

    • 1 tbsp chili-garlic paste

    • 1.5 tbsp lime juice (about a lime)

    • 1/4” ginger, grated

    • 1.5 tbsp fish sauce

    • 1 tsp dried basil

    • 1 tsp coriander powder

    • 1/2 tsp garlic powder

    • 1/2 tsp turmeric powder

    Pour 1/3 of the marinade into a glass bowl with 3 tbsp of olive oil. This is the satay marinade.

    Slice the chicken and add it into the satay marinade. This should marinate for at least 3 hours and for up to 24 hours.

  • Preheat the oven to 350 degrees F for the chicken satay.

    If you’re adding tofu in your krapow, cover the block of tofu in a paper towel, place it on a plate, and weigh it down with a heavy pan for at least 20 min.

    If using wooden skewers for satay, soak the skewers in water.

  • Use a mortar & pestle to pound the following:

    • 1 shallot

    • 6 cloves of garlic

    • all the chilies

  • Krapow

    Chop chicken into small pieces. Put aside in a bowl with 1 tbsp soy sauce.

    -or-

    Mix tofu with 1 tbsp cornstarch and 1 tbsp soy

    Satay

    Skewer up the marinated chicken pieces.

    1. Set up the rice in the rice cooker. For jasmine rice, use 1.25 cups of water for each cup of rice.

    2. Heat oil in the wok on high heat. Once hot, add the ground shallot-garlic-chilies paste

  • Chicken satay

    Put the skewered chicken satay into the oven (preheated at 350 deg. F), and set a timer for 15 minutes.

    Krapow

    Add the chicken or tofu into the wok with hot oil & sauteed aromatics. Keep at medium-high heat and stir frequently.

  • Pour the remaining satay marinade into a saucepan with 1/3 cup of peanut butter.

  • Add 1 tbsp fish sauce and 1 tbsp soy sauce to krapow.

    Cook on medium-high heat until the smell reduces, then add 1 tbsp dark sweet soy sauce and 1 tbsp white sugar.

    Add 1/4 cup water to achieve the right consistency. Add more if needed.

    Add in the Thai basil and mix to wilt.

  • Start with 1/4 cup of water or coconut milk.

    Add more to get your desired consistency for satay dipping.

  • Serve hot with jasmine rice and enjoy!

From the kitchens of…

Prakriti Koller
Previous

Cajun fried chicken with sides
Next

Chicken / eggplant Parmesan and salad