Since coming back to America my adventuring has been put on hold and I have been focusing on reconnecting with family and friends I haven’t seen for the past 4 years of being abroad.
One big thing I have been doing is missing my Thai diet. Not only have I reinstated breads and dairy into my diet, my portion sizes have been on the rise. Welcome back to the fast food nation! Actually, pizza aside I haven’t been eating all that much fast food, but when Louis C.K.’s joke “the meal is not over when I’m full. The meal is over when I hate myself” becomes a reality, I mean……
Anyway, since I miss the lighter feeling of Thai food on the stomach and I made pizza a staple meal last week in California, I have decided to change things up a bit. I’ve taken to the kitchen to attempt playing Thai chef! The great thing about Thai food is that a recipe is literally just a suggestion of what to put in it and you can bend it however you want. On the other hand, ingredients are difficult if not impossible to find.
I found this recipe for Thai basil chicken (pad grapow gai ผัดกระเพราไก่) and decided to try it out. There are three ingredients you will probably have a problem finding; Thai chilies, holy basil, and dark soy sauce.
I still haven’t found dark soy sauce or Thai holy basil, but I did get lucky with the chilies! I found green chilies at Winco and a couple of days ago I found frozen red chilies in an Asian market! If you live in the Boise area you can find them at Orient Market on Emerald St. For the Thai holy basil I just use regular Thai basil and you can find that in most supermarkets. I’m sure you can make dark soy sauce at home but I just leave it out. It’s still good!
The picture doesn’t really do it justice, but making this Thai dish was a definite success!!