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Thai Basil Chicken (Pad Krapow Gai)

Name: Thai Basil Chicken (Pad Krapow Gai)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 4 cloves garlic; 3 birds eye chillies; 1 tbsp oil; 300 g chicken thighs; 1/4 tsp salt; 1 tbsp light soy sauce; 1/2 tbsp oyster sauce; 1/2 tbsp dark soy sauce; 1/2 tsp fish sauce; 1 1/2 tsp sugar; 1/2 cup Thai basil leaves; 1 mild red chilli

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Prep: 5 min

Cook: 15 min

If you're looking for a quick and easy dinner recipe that doesn't hold back on flavour, then this dish, one of the most popular street foods in Thailand could be just the think for you.

Ingredients

For the Chilli Garlic Paste

4 cloves

garlic, peeled

birds eye chillies, (deseeded if you don't like it hot)

For The Stir Fry

1 tbsp

oil

300 g

chicken thighs, (skinless & boneless), cut into bite size pieces

1/4 tsp

salt

1 tbsp

light soy sauce

1/2 tbsp

oyster sauce

1/2 tbsp

dark soy sauce

1/2 tsp

fish sauce, (optional)

1 1/2 tsp

sugar

1/2 cup

Thai basil leaves, (or holy basil if you can find it)

mild red chilli, sliced (optional)

Method

1. To make the chilli and garlic paste: place the chillies and garlic in a pestle & mortar and gently pound until lightly crushed, (you don't want to make a smooth paste), alternatively finely chop with a knife.
2. Heat oil in a wok over a medium heat. Add the crushed chillies and garlic and cook for 1 minute or until fragrant, stir frequently to make sure the garlic doesn't brown.
3. Season the chicken with salt, then add it to the wok and cook for 4-5 minutes or until it's cooked through.
4. Add the oyster sauce, light soy sauce, dark soy sauce and fish sauce, mix well then add the sugar and cook for 1-2 minutes or until the sauce starts to thicken slightly.
5. Add the sliced red chillies (if using) and stir fry for 1 minute.
6. Stir in the basil leaves, let them wilt then remove from the heat and serve immediately with rice.

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