Tonight the credit for our dinner goes to the The Richmond Avenue they shared a recipe for an interesting Thai dish we just had to try.
I don’t know what it is about Thai food but I love it. But I’m also kind of scared of it. There are so many interesting and complex flavors. To develop those flavors it seems like it would also be complex and difficult.
However, when I saw this recipe for
Pad Grapow (Thai Basil Chicken) and read it I was surprised by its simplicity.
It turned out wonderful.
I must admit that I was a little surprised at how much Basil, Thai Basil specifically, was in the recipe, 3 cups, for just 4 people. But then again I’ve never used Thai Basil. Fortunately we have a fantastic Asian Market here in the City, Super Cao Nguyen, where we can pick up special ingredients like this for a very reasonable price. We were able to get all 3 cups for just $1.00. So it would be cheap to try.
Still, I really thought it would be over whelming. It wasn’t ! It wasn’t at all! In fact it really was quit mild. My son even commented that it had a little bit of an unexpected and pleasant licorice note to it. I will tell you, though, watch the serrano peppers. They can be quite spicy. But it’s easy to adjust the amount for personal taste.
All that was needed was a little rice, and some Restaurant purchased Egg Rolls, Crab Rangoons and some Egg Drop Soup.
This recipe is a keeper. Thanks to The Richmond Avenue for posting this Chrissy Teigen recipe.
