Heat oil in a wok or frying pan and stir - fry garlic until golden. Add chopped green chillies and chicken and stir fry until cooked.
Add cooked rice , sugar , fish sauce and soy sauce and cook over medium heat , stirring and tossing gently.
When the mixture is well combined , stir through shallots , basil leaves and coriander leaves. Close for a minute and serve hot.
Thai Red Vegetable Curry
Serves : 4
1 tablespoon chilli oil 1 tablespoon vegetable oil 1 onion , chopped 2 garlic cloves chopped 2 tablespoon Thai red curry paste 1 small cauliflower , cut into florets 175 g long beans , cut into 3 “ length 2 tablespoon Thai soy sauce 150 ml vegetables stock 50 g toasted cashew nuts , to garnish
Heat both the oils in a wok and stir - fry the onion and garlic until softened. Add the red curry paste and stir - fry for 1 - 2 minutes.
Add the cauliflower and beans and stir - fry for 3 - 4 minutes , until softened . Pour in the stock and soy sauce and simmer for 1 - 2 minutes. Serve immediately , garnished with the cashews.
Thai Soup Stock
Makes 1.5 to 2 litres
Here’s recipe for basic soup stock when you can adapt for beef , chicken , pork or seafood. Chicken is the most versatile stock , and it can be used as a base for any soup , even seafood.
2.25 litres of water 600 g chicken bones ( or pork / beef / fish ) 2 medium sized onions, quartered 1 tablespoon chopped fresh ginger 4 dried kaffir lime leaves 2 stalks of celery , chopped 2 springs coriander leaves , roughly chopped Salt and pepper to taste
Put all the ingredients in a large saucepan and bring to a boil. Simmer for several minutes on high heat, reduce the heat and skim fat from the surface. Cover and simmer gently for about an hour.
Strain , several times if necessary , through a fine sieve to obtain as clear a stock as possible. Refrigerate , then remove any fat from the surface once again. The stock will keep in the refrigerator for several days or can be frozen for long term storage.