This week, Capt. Kara Metty, Company B, 1st Battalion, 48th Infantry Regiment commander, shares her spicy Thai basil chicken recipe.
The recipe, her version of what is known as Pad Krapow Gai, was a favorite food-truck dish until the restaurant relocated to Springfield, Missouri – necessity being the mother of invention.
“We would always order Thai food from a food truck outside post,” Metty said. “Since the food truck is no longer there, this is the closest recipe I have found to recreate it.”
Metty said she likes to add green bell pepper at the same time as the shallots and suggests serving the dish with rice.
The recipe and cooking instructions can be found below.
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1/3 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 lb boneless skinless chicken thighs (coarsely chopped or ground)
1/4 cup sliced shallots
4 cloves garlic (minced)
2 tablespoons minced Thai chilies, serrano, or other spicy peppers
1 cup very thinly sliced fresh basil leaves
2 cups cooked rice
Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar and brown sugar together in a bowl until well blended.
Heat a large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir for about 1 minute until the sauce begins to caramelize.
Pour the remaining sauce into the skillet. Cook and stir until the sauce has deglazed the bottom of the pan. Continue to cook for 1 or 2 more minutes until the sauce glazes onto the meat. Remove from heat.
Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
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