11 April 2012

Thai Basil Chicken

Thai Basil Chicken (Gai Pad Krapow)

Thai Basil Chicken (Pad Grapow Gai, also Gai Pad Krapow) - a spicy chicken stir fry with thai basil is one of the classics of Thai food and is surprisingly easy to make. It offer spicy flavors that mingle beautifully with the fresh taste of savory basil.

This fantabulous dish is cheap, satisfying and easy to make. Perfect for a quick decent weeknight meal too!

Recipe: Thai Basil Chicken
Serves: 2 - 3 pax

• 250g minced chicken (ground pork or ground beef is a good substitute as well)
• 5 stalks of long beans (chopped ½ inch length) (optional)
• 1 tablespoons oil
• 4 cloves garlic (minced)
• 2 shallots (finely sliced)
• 4 bird’s eye chilies (chopped and pounded with a mortar and pestle)
• 1 1/4 tablespoons fish sauce
• 2 teaspoon brown sugar
• 2 dashes ground white pepper
• 150g of Thai basil leaves (stems removed)

1. Heat up frying pan over medium heat. Add garlic, shallots, chillies and stir-fry until fragrant.

2. Add long beans and stir-fry for about 2-3 min (not too long, you want the beans crunchy).

3. Add in the minced chicken, keep stirring to break the chicken into small pieces.

4. When minced chicken change colour, season with fish sauce, brown sugar and pepper (add more fish sauce if desired). Stir and mix well.

4. Reduce heat to medium-low. Add in basil leaves, stirs until basil leaves are wilted (about half a min).

5. Serve with white rice

- don't be afraid to use an excessive amount of Thai Basil leaves - they make the dish
- use only thai fish sauce, and it will be fantabulous

Thai Basil Chicken (Gai Pad Krapow)

Some likes to serve with a sunny side up, while we like to serve with a bowl of hot tom yum soup. What about you?

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