LCBO Food & Drink Spring 2024

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Thai Basil Chicken If your weeknight dinner reper toire doesn’t include Thai Basil Chicken (Pad Krapow Gai ), then you’re missing out. This super quick stir-fry comes together faster than you could get takeout delivered. It traditionally uses holy basil, which is very hard to find, but you can use either Thai or sweet basil, depending on availability. 2 tbsp (30 mL) fish sauce, preferably Thai 1 tbsp (15 mL) oyster sauce, preferably Thai 1 tbsp (15 mL) low-sodium soy sauce 1 tbsp (15 mL) water 1 tbsp (15 mL) brown sugar 6 tbsp (90 mL) canola oil, divided 1 lb (455 g) ground chicken 4 cloves garlic, minced 1 red bird’s-eye chili, finely chopped 1 long red chili, halved, seeded, thinly sliced 7 oz (200 g) green beans, cut on bias into 1/4 -inch (5-mm) pieces 1 1/2 cups (375 mL) loosely packed basil leaves, preferably Thai 4 large eggs Jasmine rice and lime wedges for serving 1. Stir fish, oyster and soy sauces with water and brown sugar in a small bowl. Set aside.

4. Serve stir-fry with steamed jasmine rice, lime wedges and a fried egg on top of each serving.

2. Heat 3 tbsp (45 mL) oil in a large nonstick frying pan over high heat until shimmering. Add chicken and cook, breaking up meat with a wooden spoon, until liquid has evaporated and chicken is starting to sizzle and brown, 5 to 7 minutes. Reduce heat to medium and add garlic and chilies. Cook, stirring constantly, until fragrant, about 30 seconds. Add green beans and fish sauce mixture. Stir constantly until

sauce evenly coats chicken, about 1 minute. Remove from heat and stir in basil. Cover and set aside. 3. Heat remaining 3 tbsp (45 mL) oil in a small nonstick pan over medium-high. Cook eggs, one at a time, until edges are browned, whites are puffed and yolks are still runny, about 1 minute. (Be careful as oil tends to pop a bit.)

Serves 4

WHAT TO SERVE Singha Lager LCBO 22570, 490 mL, $2.90

This malty and full-flavoured Thai beer is a great match for such a spicy and aromatic dish.

102 FOOD & DRINK SPRING 2024

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