As I’m sitting on the couch watching Top Chef and writing this, one of the best people on the face of the planet made a comment on my blog that I should post this recipe. Spooky. I can’t tell you how much I love this recipe. I first had this at a restaurant we wandered into in Boston. Ostensibly we were going to a one-minute film festival (hundreds of one minute films played on outdoor screens.) The films were bizarre and we thought food might be a better idea. I decided to try something different. This dish was the result. Thanks to bad films! I had no idea what was in it, but I was transfixed. Basil, chicken, spicy….fantastic! I looked around for a good recipe and didn’t really find one that made me too happy.
Cue much experimentation, trial, and error. What follows is a fairly simple recipe that’s better than anything I’ve gotten at a Thai restaurant, anywhere – New York, Boston, Seattle, Chicago, LA…anywhere. My kitchen, seemingly, is where it’s at as far as Spicy Thai Basil. The secret is really oyster sauce. It’s one of those things that you may never have even seen before, but it’s one of those things that goes into many great Chinese and Thai food dishes that you could never figure out how to make at home. This recipe will feed four quite comfortably. Continue reading