From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.cooking
Subject: RECIPES: Thai recipes to help use your bumper crop of basil
Date: 29 Aug 92 13:04:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41



Below are a number of Thai recipes which call for basil....for those times
when you just don't think you can eat any more pesto!!!  The recipes are taken
from Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986,
ISBN 0-89815-183-X.


Evil Jungle Prince with Chicken (or with Mixed Vegetables)
----------------------------------------------------------

1/2 lb boneless chicken breast (or 1/2 lb mixed vegetables, see note below)
2 to 6 small red chile peppers
1/2 stalk fresh lemon grass
2 kaffir lime leaves
2 T oil
1/2 c coconut milk
1/2 teaspoon salt
1 to 4 T fish sauce, based on personal taste (omit for veggie version)
10 to 15 basil leaves
1 c chopped cabbage

Thinly cut chicken into 2-inch strips.  (If doing veggie version, cut
vegetables into thin strips.)  Grind together red chili peppers, lemon grass,
and kaffir lime leaves in a food processor or pound in a mortar.  Heat oil to
medium-high and saute pepper mixture for 3 minutes.  Stir in coconut milk and
cook for 2 minutes.  Add chicken (or vegetables) and cook for 5 minutes or
until cooked (same time for veggies).  Reduce heat to medium-low.  Stir in
fish sauce (if using), salt, and basil.  Serve on a bed of chopped cabbage. 
Makes 3 to 4 servings.

Note:  For mixed vegetables, choose from among bell peppers, string beans,
water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots,
miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and
mushrooms.  I particularly like string beans or asparagus, a few cherry
tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and
some straw mushrooms or slender (Japanese) eggplant.


Chicken (or Scallops or Beef) with Fresh Sweet Basil
--------------------------------------------

1/2 lb boneless chicken breast (or 1/2 lb fresh scallops or beef)
2 T oil
3 cloves garlic, chopped
3 kaffir lime leaves, cut in thin strips
1/2 c mushrooms (preferably straw mushrooms)
1/4 c shredded bamboo shoots
3 T oyster sauce
2 to 4 red chile peppers, seeded and chopped (optional)
15 basil leaves
2 c chopped cabbage (optional)

Thinly slice chicken (or beef) into 2-inch strips (or, if using scallops,
rinse scallops and score diagonally).  In a wok heat oil, garlic, and kaffir
lime leaves on high heat, until oil bubbles.  Add chicken (or scallops or
beef), mushrooms, bamboo shoots, oyster sauce, and red chile peppers; stir fry
for 5 minutes or until chicken (or scallops or beef) is cooked.  Mix in basil
and serve on a bed of chopped cabbage (if desired).  Makes 2 to 4 servings.


Eggplant with Chicken (or Tofu)
-------------------------------

3/4 lb Japanese eggplant (about 3 c sliced)
1/3 lb boneless chicken breast (or 1/4 lb tofu)
6 T oil
2 to 3 cloves garlic, crushed
1 to 5 red chile peppers, seeded and chopped
10 to 15 basil leaves
1 to 3 T yellow bean sauce (Yellow bean sauce from Thailand is saltier than
  sauce from Hong Kong or China.  Season to taste.)

Slice unpeeled eggplant crosswise into slices 1/8-inch thick.  Thinly slice
chicken (or, if using tofu, cut tofu into 1/2-inch cubes).  Heat oil in a wok;
add garlic and stir fry until light brown.  Add eggplant and chicken (or tofu)
and cook for 5 to 7 minutes.  Add red chile peppers, basil leaves, and yellow
bean sauce; mix well.  Serve immediately, since eggplant and basil turn dark
if dish sits after cooking.  Makes 3 to 4 servings.

******************************************************************************

Enjoy,

Carol
riacmt@ubvms.cc.buffalo.edu