I said a few days ago that I was going to post about Thai class I took at Gygi. This class was really awesome. Everything we made that night was delicious, and it was a real pleasure to be taught by Meiling Dawson. Some of the dishes we made were Pad Thai, Panang curry over salmon and Thai beef salad. And no matter how much I love Pad Thai, my absolute favorite was spicy chicken with Thai basil. I made it many times since and everyone just loves it!
Here are some pictures of the class and on the bottom the recipe for the spicy chicken.
Chicken skewers ready to go in the oven.
>Peanut sauce. All ready for the skewers!
Seared salmon fillets
The tastiest Panang Curry sauce for the salmon.
The Thai beef salad station.
Delicious salad dressing made with Thai chilies and no oil!
Salad ready to be served.
Pad Thai station
First we seared the shrimp
Adding the sauce to the noodles
Adding the egg
As I already said, all of the dishes were so yummy. The panang curry diserves a post on its own (and will be getting it in the future). But here is a recipe for my favorite Thai dish, and it wasn't easy to get there considering how much I love Pad Thai!
Spicy Basil Chicken
by Meiling Dawson
3 chicken breasts, cut into 2" long strips
3T. cooking wine
3T. soy sauce
2T. cornstarch
Marinate the chicken with all the ingridients above and set aside for 20 minutes. Drain the marinade sauce and add 2T. oil to meat mixture just before cooking, to prevent it sticking together during cooking.
Sauce:
3T. oyster sauce
2T. sugar
3T. fish sauce
1/2t. black pepper
To make the sauce, mix all the above ingredients in a bowl together and set aside.
4 cloves garlic, minced
2 Thai chilies, chopped
1 small yellow onion, sliced
1C. fresh Thai basil
2T. canola oil
Heat the wok and add 2T. oil to the pan. Be sure the oil is hot enough and then carefully add the marinated chicken to the hot oil. Cook until the meat is brown on both sides. Remove the cooked chicken on the plate.
Heat the wok again and add 2 T. of oil to it, then add the onions and garlic to the oil. Stir-fry for 3 minutes on medium high heat. Add the Thai chili pepper to the wok and mix all together.
Add the cooked chicken and fresh basil to the wok, and then pour the sauce over the top. Quickly mix them all together. Then place in a serving dish. Serve with warm rice.
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