Thai in five easy steps

I got my Fine Cooking in the mail the other day and I am working on trying some new recipes. This one was too enticing, it said “Make it tonight” so I did. And, it was awesome, made enough for two dinners and two lunches (had one today) and the aroma of this dish alone is worth the addition of “fish sauce” to my cooking repertoire.

Note, I did do a couple little things different than the mag, I didn't have shallots or dried chili flakes. So I made due with yellow onion and red pepper and garlic chili paste. Also, I used olive oil not vegetable oil.

1. Heat in pan until onions are translucent little olive oil, garlic, onion (crescents), and red pepper and garlic chili paste.
2. Add chicken evenly diced and cook until not pink.
3. Add 1 Tbs fish sauce, juice from one lime, 2 tsp brown sugar and ¼ cup water. Let simmer and stir often until liquid thickens.
4. Turn off heat and toss in as much basil as you can (or like), then stir it in to wilt it.
5. Serve over jasmine rice.

And the final presentation on my clay coyote dishes: Tonight, I am going Italian with lasagna roll-ups.