Ingredients
6 small dried red chili peppers
2 tsp shrimp paste
4 medium shallots, chopped
6 coriander roots, chopped
1/2 tsp salt
3 Tbsp vegetable oil
1 lb. boneless and skinless chicken breasts
1 small fresh green chili pepper, cut into matchsticks
1 small fresh red chili pepper, cut into matchsticks
1 cup canned straw mushrooms, drained
1 cup canned baby corn, drained
2 Tbsp fish sauce (nam pla)
1 Tbsp sugar
1 cup fresh thai basil leaves
1/2 lime
Preparation
Soak the dried chilis in warm water for about 1 hour or until softened. Drain and discard water. In a food processor or blender, puree the dried chilis, shrimp paste, garlic, shallots, coriander roots, and salt until just smooth, adding 1-2 tsp oil to assist in the blending if needed. Set paste aside.
Cut the chicken into 1/4" thick slices and set aside.
In a wok or large saute pan, heat remaining oil until hot but not smoking. Add paste and stir-fry 1 minute or until ragrant. Add chicken and stir-fry 3 to 4 minutes, or until chicken is just white. Add mushrooms, corn, fish sauce, and sugar and cook 2-3 mimutes or ntil vegetables are heated through. Add chliis and basil and cook 1 minute until basil has just begun to wilt. Sprinkle with juice from 1/2 lime and adjust seasonings if needed. Serve with rice, garnishing with extra basil leaves and chili peppers if desired.
