No work talk today. I’m having a lazy day on the sofa with books and DVD, watching the skies for snow clouds. We have to get some snow this year, surely!
Got another recipe to share. Something Thai this time. I’ve been making this dish since I visited Thailand 6 years ago (goodness, that long?) and its a firm favourite of mine and visitors to my house.
Thai Basil Rice
(Serves 4 as a side or 2, generously, as a main)
4 tblspn ground nut/sunflower oil
3 cloves garlic, finely chopped
1 medium red chili, finely chopped
200g prawns (could substitute bitesize pieces of chicken or pork)
500g cooked rice (chilled overnight if possible)
1 tblspn sugar
1 tblspn thai fish sauce
w spring onions, chopped
4 tblspn fresh thai basil leaves (Use Mediterranean basil if thai basil not available . It never is where I live.)
1 tblspn fresh coriander leaves
- Heat oil in wok over med-high heat. Stir-fry garlic until golden.
- Add prawns and chili. Stir-fry till prawns are cooked.
- Add rice, sugar, fish sauce & soy sauce. Heat through and combine gently over medium heat.
- Stir through spring onions, basil and coriander. Cook for one more minute. Serve.