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Thai Chicken. Spicy Thai Chicken. With fresh basil. A classic Thai-style dish, and probably would take you less time to make this dish than to blow dry your hair.
Unless you are one of those lucky ones that takes less than 5 minutes to blow dry and pull a straightener through- and your done.
I hate you people. Well, hate is a harsh word- but I can’t help but hold a slight taste of bitterness towards you.
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40 minutes for me. Not only do I have A LOT of hair- it is wavy/curly/frizzy when air-dried- which takes approx 3 days to fully dry- and then its time to wash it again.
A mad cycle of annoyance- so I take the 40 minutes of torture to make it look good.
To be clear- this recipe takes less time for ME to cook than to blow dry MY hair- less than 20 minutes.
I’ll take it.
The sauce is slightly spicy, and a tad salty with the addition of the fish sauce. The sugar cuts both of these nicely- so you have a well flavored dish in your future.
If you can’t find fish sauce- replace it with more soy sauce, peanut sauce, or even hoisin. Any of those would be a great addition.
BUT- you must not forget the spice in this dish- the chile garlic paste is a favorite of mine, I always have some in the fridge.
You can also substitute Siracha, jalapeno, or Thai bird chiles. Up to you- but if you leave any of those out all together you can’t call it spicy anymore..
How about Mellow Basil Chicken?
Ehhh.. not the same.