I’m pretty awful at remembering birthdays. Moreoften than not on the actual date of the birthday I suddenly realise it’s a special day for my sister/friend/niece/etc and panic. I call. I apologise profusely. I send a belated card and gift. I vow to start writing reminders on my calendar. I fail to do the latter and so the following year I repeat the cycle all over again.
It’s, thus, no surprise that I let the first anniversary of my blog go by unnoticed. A whole year? My goodness. Time certainly does fly…
To mark this first birthday I want to share a recipe that I not only make very frequently but is also one of the very first dishes I learnt to make from scratch. It’s a recipe that I’ve actually blogged about before but that was way back when this blog was only read by Deb and… ummmm, actually I think it was only Deb!
Anyhoo, the dish is a winner. It’s easy, it’s fast and it’s bursting with flavour.
Thai Basil Rice
(Serves 4 as a side or 2, generously, as a main)
3 tblspn ground nut oil
3 cloves garlic, finely chopped
1 medium red chilli, finely chopped
200g small prawns (or bitesize pieces of chicken or pork, if you prefer)
500g cold, cooked brown rice (see Lucy’s post for a foolproof method of cooking brown rice)
1 tblspn sugar
1 tblspn thai fish sauce
3 spring onions, chopped
2 handfuls fresh basil leaves, chopped (If you can find Thai basil, great, otherwise Mediterranean basil is fine)
1 handful fresh coriander leaves, chopped
- Heat oil in wok over med-high heat. Stir-fry garlic until golden.
- Add prawns and chilli. 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.