| Want to cook Thai stir fry just like the restaurant? | | | | cut into 1/2 inch strips |
| Surprise your family and friends with this authentic Thai | | | | Ingredients adjustment (base on personal taste): |
| recipe. | | | | Spicy - Add more red pepper flakes and chile oil. |
| The key of having that authentic Thai stir fry taste lies | | | | Blend - Less vinegar and more mushrooms. |
| in the coconut milk, every other ingredient has to | | | | Directions: |
| maintain the same ratio with how much coconut milk | | | | 1. Boil rice and water in a pot. |
| you put in. | | | | 2. Cover pot, reduce heat to low for 20 minutes. |
| Basic ingredients: | | | | 3. Mix the following in a bowl: |
| - 1 quart water | | | | - coconut milk |
| - 3/4 cup coconut milk | | | | - soy sauce |
| - 2 cups uncooked jasmine rice | | | | - rice wine vinegar |
| - 1 1/2 cups chopped fresh basil leaves | | | | - fish sauce |
| - 1 tablespoon olive oil | | | | - red pepper flakes. |
| - 2 tablespoons fresh ginger root, minced | | | | 4. Heat oil with skillet over medium-high heat. |
| - 3 tablespoons soy sauce | | | | 5. Stir in ginger, onion and garlic. |
| - 3 tablespoons rice wine vinegar | | | | 6. Cook until lightly browned. |
| - 3/4 teaspoon red pepper flakes | | | | 7. Add chicken strips, cook for 3 minutes (or until |
| - 1 1/2 tablespoons fish sauce | | | | browned). |
| - 1 medium onion, sliced | | | | 8. Stir in the sauce from the bowl. |
| - 5 green onions, chopped | | | | 9. Cooking until sauce is reduced to 1/3. |
| - 3 cloves garlic, minced | | | | 10. Mix in green onions, basil and mushrooms. |
| - 3 shiitake mushrooms, sliced | | | | 11. Cook until everything is heated through. |
| - 2 pounds skinless, boneless chicken breast halves, | | | | 12. Serve over the cooked rice. |