THAI STYLE BASIL AND MUSHROOM CHICKEN / TOFU CURRY WITH CHILLY STEAMED RICE

The first thing that pops up in your mind when you say Thai food is the aroma , the cuisine is the one of the most popular around the globe as per statistics , the core ingredients of a basic thai dish being , peanuts , coconut milk , kaffir lime leaves , lemongrass. All these unconventional flavours blend  together make it aromatic and flavourful also its low fat as compared to other cuisines . The dish here is what I picked up from a small food cart at Patong beach in Phuket and the lady at the stall was sweet enough to teach me how to cook it  . Its one dish i usually incorporate at any dinner as its quick to do for a large gathering and also exotic . 

INGREDIENTS :

• 350 gms of  Boneless Chicken, diced according to your preference ( for a vegetarian option Tofu )
• A packet of button mushrooms (about 12 pieces, chopped as per your preference i usually chop them roughly as I like chunky pieces of mushroom )
• Fistful of Basil leaves 
• 3-4 dried kaffir lime leaves , don't have to worry if they aren't available easily the dish tastes as tasty even without them 
• Chives , finely chopped about 5-6
• Ginger , finely chopped about a tablespoon
• 2 Tbsp os Soy Sauce 
• 1 Tbsp of oyster sauce }
• 1 Tbsp Real Thai Schezwan sauce 
• 1.5 Tbsp of fish sauce } for a vegetarian alternative of these sauces you can use 3 Tbsps of Pad Thai sauce by Real thai 
• Half cup Chicken stock ( use the cubes as its more convenient ) Vegetable stock for the vegetarians 
• Half a cup coconut milk 
• 1 Tbsp cornflour
• 1/2 cup of rice ( you could use any variety of rice )

METHOD:

• Prepare the chicken stock as per the instruction on the cube stir in the sauces and cornflour while the stock is warm and keep aside 
•  Heat a teaspoon of oil in a non stick wok / pan , and sauté the chives and ginger for about a minute . 
• Add in the chicken/tofu and cook until the chicken is white and starts leaving its fluid , for the tofu a minute or so is enough . 
• Add in the Mushrooms basil leaves and kaffir lime leaves,  cook it with the lid for about 2 minutes or until the mushroom looks done .
• Add in the chicken stock mixture prepared in the first step and the coconut milk and lid it on low flame for about 3-4 minutes , stir occasionally .
• Preferably do not add salt to the dish as the stock and sauces are high on salt content. 
• Remove from flame and garnish it with sliced green chilly .
• Cook the rice with one cup of water , lid the vessel and boil until cooked .
• Add the Schezwan sauce before serving the rice.