Thai Basil Chicken
Serves: 2 people
Takes: 20 mins
Also known as Pad Krapow Gai, this recipe is famed for being super quick. It packs a punch so don’t be afraid to dial back the chilli.
Serve with simple steamed rice and a crispy egg and you’ll be in heaven.
Ingredients
2 tablespoons oil, I like rapeseed oil
4 cloves garlic, finely sliced
1 - 2 spicy red chillies, finely sliced
pinch of salt
4 shallots, finely sliced
200g minced chicken
2 teaspoons palm sugar, to taste
1/2 tablespoon soy sauce, to taste
1 teaspoon fish sauce (or soy sauce if you prefer), to taste
75ml chicken stock
small handful Thai basil leaves (fresh basil leaves also works)
good squeeze of lime
deep fried eggs and steamed rice, to serve (optional)
Method
Heat a wok on a high heat.
Make a fresh garlic chilli paste by smashing your garlic and chilli with a pinch of salt in a pestle and mortar until coarse.
Add the oil to the wok and stir in the shallots and garlic chilli paste and fry for 30 seconds.
Add the minced chicken and toss around allowing the chicken to brown and cook through.
Time to season. Add the palm sugar, soy sauce and fish sauce (if using) and allow to cook for a further minute.
Pour in the stock to deglaze the pan. Stir well and allow all the liquid to almost evaporate.
Turn off the heat and stir through the basil.
Squeeze over some lime juice. Taste and adjust the seasoning with more palm sugar and fish sauce/soy sauce if you need to. It should be sweet, salty, spicy and fragrant.
Serve with a deep fried egg and a simple steamed rice.
