Thai Basil Chicken (Pad Krapow)

Photo: Takeaway · CC BY-SA 3.0 · source

Bangkok's favorite fast dinner: minced chicken stir-fried with chilies, garlic and lots of basil, served over rice with a crispy fried egg.

Ingredients

• 1½ lb boneless thighs, finely chopped (or ground chicken)
• 8 garlic cloves
• 2 jalapeños or Thai chilies, sliced
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 2 big handfuls basil
• 4 eggs
• 1½ cups jasmine rice

From your pantry: 3 tbsp oil, 2 tsp sugar.

Instructions

1. Start the rice. Pound or finely chop the garlic and chilies together.
2. Fry the eggs in 2 tbsp very hot oil until the edges are crispy. Set aside.
3. Stir-fry the garlic and chilies in the remaining oil for 20 seconds, then add the chicken and cook over high heat until no longer pink, 4 minutes.
4. Add the oyster sauce, soy, fish sauce, sugar and 2 tbsp water and toss until glossy.
5. Turn off the heat and stir in the basil until just wilted. Serve over rice with a fried egg.

Tip: Hand-chopping thighs gives a juicier, chunkier texture than ground chicken.

Nutrition per serving

Good for

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