A Bangkok easy. You can’t go wrong. Very tasty.
Briefly pulse the chicken breasts in a processer until coarse-minced but not mushed. Pound the ginger, chillies, garlic and coriander roots (if using) with a touch of salt to make a paste, then stir-fry in the oil in a wok for about a minute until it looks golden. Tip in the chicken and toss through and stir-fry until it browns, then stir in the sugar, and fry until things look sticky. Toss through the fish sauce and mild chillies, and stir-fry for a further minute or so, until the chicken is cooked. Shift from the heat, toss through the basil, and serve. Something to scoop up with is in order - crisp salad or trimmed tender cabbage leaves.
© 2004 Alastair Hendy. All rights reserved.