Pad Kra Pao (Pad Gaprao) Chicken Stir-Fry with Holy Basil
By Pailin Chongchitnant · hot-thai-kitchen.com
2–3
Thai stir-fried ground chicken with holy basil, garlic, and chilies, served with jasmine rice and a fried egg.
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| prepHave all ingredients prepped and measured before starting. | ||||||||
| 5–10 Thai chilies | Pound Thai chilies into fine paste | Add garlic & spur chili, pound to rough paste | Sauté paste in oil over medium-high heat until garlic turns golden | Add chicken, toss, pour in sauce, toss until almost done | Add onion & long beans, toss until chicken is done | Remove from heat, stir in holy basil | Taste and adjust seasoning | Fry eggs in 1 cm oil over medium-high heat until edges brown |
| 5 cloves garlic | ||||||||
| 1 spur chili or mild red pepper, chopped | ||||||||
| 1 Tbsp oyster sauce | Mix oyster sauce, soy sauce, fish sauce, black soy sauce, water & sugar | |||||||
| 1 Tbsp soy sauce | ||||||||
| 2 tsp fish sauce | ||||||||
| 1½ tsp black soy sauce | ||||||||
| 2 Tbsp water | ||||||||
| 1½ tsp sugar | ||||||||
| 300 g ground chicken | ||||||||
| ½ small onion, diced | ||||||||
| 60 g long beans, cut into short pieces | ||||||||
| 30 g holy basil leaves, loosely packed | ||||||||
| Vegetable oil, as needed | ||||||||
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