Thai Chicken and Basil from Terry Durack’s ‘Yum’…Recipe provided by Fiona T Nichols

Serves 4










500g chicken thighs, cut into strips
3-4 red or green chillies
2 tablespoon flat leaf parsley
bunch of fresh basil leaves
4 tablespoon vegetable oil
3 tablespoon fish sauce (nam pla)

Slice chillies into thin slivers and finely chop parsley. Pluck basil leaves and reserve them.
Heat oil in wok, cook chicken over moderate heat for 3-4 minutes.
Add the chillies, most of the basil and the chopped parsely.
Cook, stirring as you go, for another 3-4 mins. Splash in fish sauce and stir through.
Add remaining basil and serve with plenty of jasmine rice.

Grublover comment
Thai Chicken and Basil (from Terry Durack’s ‘Yum’, in which he says that this recipe taught him that you could toss things in the wok while half-drunk and without a care in the world, and still be able to feed people without killing them)