Pad Krapow Gai (Thai Chicken Chilli Basil)
Serves: People
Ingredients
For the Stir-fry
- 330 g Chicken thighs skinless and boneless diced, OR 300 g White fish fillets, cut into chunks, OR 300 g Firm tofu, cubed
- 25 g Garlic minced or grated
- 1-2 Bird’s eye chilli roughly chopped
- 15 g Fresh Basil 3 tbsp
- 1 tbsp Light soy sauce
- 1 tbsp Oyster sauce OR 1 tbsp Mushroom sauce
- 2 tsp Dark soy sauce
- 2 tbsp Vegetable oil
- 2 tbsp Chicken stock OR 2 tbsp Vegetable stock
- 1 pinch Caster sugar optional
To Serve
- Jasmine rice
Method
Method
- Cut the Chicken thighs skinless and boneless into small, even-sized pieces.
- Roughly chop the Birdseye chilli and Garlic.
- Heat the Vegetable oil in a wok or large pan over medium-high heat.
- Add the Garlic and Birdseye chilli and stir-fry for 30 seconds until fragrant.
- Add the Chicken and stir-fry for 4–5 minutes until cooked through.
- Stir in the Light soy sauce, Oyster sauce, Dark soy sauce and Sugar, if using.
- Add the Chicken stock if the mixture becomes too dry and cook for 1 minute.
- Remove the pan from the heat and stir through the Fresh Basil until just wilted.