Chicken Pad Kaprao with Holy Basil
A quick recipe for chicken Pad Kaprao, a Thai stir-fry flavoured with garlic, chillies, and holy basil, served with jasmine rice and a fried egg.
Ingredients
- 400 g minced chicken thighs or chicken breast
- 5 cloves of garlic
- 3 bird chillies or more... or fewer
- 1 cup holy basil leaves
- 3 shallots
- 4 yardlong beans, or regular green beans
- Oil for cooking
Sauce:
- 1 tsp of palm sugar
- 2 tbsp of soy sauce
- 3 tbsp of oyster sauce
- 1 tsp of dark soy sauce
- 1 tsp of fish sauce
- 5 tbsp of water
To serve:
- Jasmine rice
- Fried eggs
Instructions
Hold on tight—here we go!
- Crush the garlic cloves, remove the skins, and chop them finely.
- Finely slice the chillies.
- Wash the holy basil and pick the leaves from the stems.
- Cut the beans into 5 mm pieces.
- Peel and finely slice the shallots.
- In a bowl, combine all the sauce ingredients.
- Heat the oil in a wok or frying pan, then sauté the garlic and chillies. Hehehe… this usually makes everyone cough!
- Add the chicken and stir-fry over high heat. When it starts to turn white, add the sauce and shallots.
- Reduce the heat slightly and mix everything thoroughly. The sauce will give the chicken a lovely brown colour and a slightly sweet flavour.
- Continue stirring until the chicken is fully cooked.
- Add the holy basil and beans, cook for another 30 seconds, then remove from the heat.
- Fry the eggs and serve them with the Pad Kaprao and jasmine rice.
- And that’s it—all that’s left to do is eat!
Notes
Serve with jasmine rice and a fried egg.