My personally favorite dish these days after watching Mark Wiens vlog from Thailand. I just love how Thai food is created with all this spicy flavorful patterns. Besides plenty varieties of curry, the small chillies with abundant flavour is this dry fried meat dish all about. Additionally the special effects from Thai bail give the dish a hint of exotic fusion style My mom perfectly combined my hometown taste with Thai. Crazy about this tangy taste
| chilli | dry |
| chicken/quail | |
| garlic | |
| basil | |
| jalapeño | |
| small red / green chilli |
grind the garlic , dry red green jalapeño peppers in the stone grinder. Just put whole bunch!
Diced jalapeño poppers!
Crush the dried peppers even though they won't break easily, but as long as the color and juicy crushed out
Add a tiny little bit canola oil and stir fried with mid low fire. Stir patiently to get the moisture out of the chicken. U will smell clean chicken burn smell little bit Take the fried chicken out And stir fried all the grinding spices on the medium fire to bring the garlic tangy flavor out After couple minutes when u see the dried chili are getting burn dark. Add chicken Stir fried until the wok doesn't get sticky on the bottom
Add basil leaves last and stir until it shrink and look little dark and soggy. That's when the basil get rid of strong taste. It's just perfectly done!
Modified from: YouTube- Mark Wiens spicy Thai quail