Name: Thai Stir-Fried Chicken with Basil (Pad Krapow Gai)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 50 ml 2 fl oz) chicken stock; 1 tbsp Thai sweet soy sauce (or use kecap manis or dark soy); 3 tbsp fish sauce; 500 g (1 lb 2 oz) boneless skinless chicken thighs; 2 thumb-sized red chillies, sliced; 6 garlic cloves, crushed slightly; 2 tbsp vegetable oil; 100 g (3½ oz) fine green beans; 3 handfuls Thai basil leaves; 4 eggs; 1 onion, diced; steamed rice, lime wedges and Pickled red chillies, to serve

Preparation info

Serves
4

Difficulty
Medium
Ready in
25 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

Pad krapow gai translates as ‘fried holy basil chicken’ and is the ultimate Thai street food dish. Minced chicken is stir-fried with fish sauce, garlic and chillies, and is topped off with a fried egg. Thai basil does give it an authentic flavour, but you can substitute the regular variety if you like.

Ingredients

500 g (1 lb 2 oz) boneless skinless chicken thighs
3

Method

Place the trimmed chicken thighs in a food processor and pulse until roughly minced.

Combine the fish sauce, chicken stock and sweet soy sauce in a small bowl.

Heat the wok, add half the oil and sear the chicken until golden, about 5 minutes. Push the chicken to one side of the wok. Add the garlic and chilli and sauté over low heat until the garlic is golden, about 2–3 minutes.<