Main
Pad Kra Pao (Thailand)
- Preparation time
- 20 min
- Servings
- serves 4
Ingredients
serves 4
- Neutral oil — to buy2 tbsp
- Garlic — to buy3 cloves
- Chili pepper — to buy2
- Chicken — to buy2 filets
- Fish sauce — to buy1 tbsp
- Soy sauce — to buy1 tbsp
- Sugar — to buy1 c. à c.
- Basil — to buy1 bunch
- Rice — to buy200 g
Preparation
Heat the oil over high heat in a wok and cook the minced garlic and chili for 30 seconds, until strongly fragrant without burning (burnt garlic turns bitter).
Add the ground chicken and stir-fry for 5-6 minutes over high heat, breaking it up well with a spatula, until nicely browned with no pink left.
Add the fish sauce, soy sauce and sugar, mix well and cook for another minute so the flavours bind together.
Remove from the heat and stir in a big handful of basil (ideally Thai basil, more peppery), just enough for it to wilt slightly without fully cooking: the residual heat of the wok should be enough.
Serve immediately over rice, with a fried egg with crispy edges on top if you like — that's how it's served in most Thai street stalls.