Recipe of the Month (November) – Gaprow

I’m just barely getting this recipe in before the end of the month. And although it is not a particularly November type recipe (does not go well with turkey), I am currently a big fan of any recipe that lets me use my Thai peppers! A word of warning, this recipe can be very hot depending on how many peppers and how much chilli garlic paste you put in. So if you don’t like it hot, use less of those ingredients.

PDF of Recipe

• 1 pound Ground Chicken
• 1 tablespoon vegetable oil
• 3-5 cloves Garlic
• 2-3 Thai or Serrano Chilies, Seeded & Minced
• 1?4-1?2 Cups Chicken Broth
• 1 tablespoon Fish Sauce
• 2 teaspoon sugar
• 1 teaspoon soy sauce
• 1?4 teaspoon ground black pepper
• 1 1?2 cup Thai Basil, Shredded (Basil is optional)
• 2 tablespoon lime juice
• 1 onion, chopped
• 1 pepper, 2 inch strips
• 2-3 tablespoon chili garlic paste
• 2 cup Jasmine Rice

Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking.Add garlic and stir fry until golden. Add chicken and cook, stirring constantly to prevent sticking, until chicken is cooked through, 3-5 minutes.

Add chiles, broth, fish sauce, sugar, soy sauce, and black pepper and stir fry until combined. At basil and stir fry for thirty seconds. Stir in lime juice.

Serve over rice.