This is one of Thailand's most popular dishes, where it's sold as street food but can also be found in gourmet restaurants around the country. It is one of my favorite dishes, and while in Thailand It's made with pork meat I prepare its kosher version using chicken instead. So forget about what you thought you knew about kosher cooking and get ready to enjoy Asian flavors the kosher way.
The beauty of this dish is its versatility. You can choose whether to make it with chicken breast or thighs or a mixture of both, or even beef, and adjust its spiciness to your personal taste. Don't be scared of the amounts of chili in the recipe. You'll be surprised to discover that the end result is not very spicy.
1 head of garlic, cloves peeled
2 shallot onions
12-15 fresh red chili peppers, cleaned and seeded
2 lb ground chicken (preferably a mix of breasts and legs)
4 tbsp soy sauce
2 tbsp fish sauce
1 bunch basil, chopped
1 bunch scallions, chopped
1 egg per serving
1. In food processor, place garlic cloves, shallot onions and hot peppers, and grind into a paste.
2. In a wok on a high flame, fry the paste in oil for 4 minutes. Add ground chicken and fry until cooked. Add sauces and cook all together for 2-3 minutes. Add basil and scallions, stir for about a minute, and turn off flame.
3. Serve the meat mixture on white rice. On top, add Thai-style fried egg (crispy on bottom, runny yolk).
The egg is optional, but takes it from me - you don't want to leave it out!