Pad Kra Pao (Pad Gaprao)

hot-thai-kitchen.com

Philippa James Hurley

Serve with cucumber, spring onions, crispy chilli oil and steamed rice

5 to 10 Thai chilies, or to taste

5 cloves garlic

1 spur chilies or another mild, red pepper, chopped

½ cup long beans, cut into short pieces

½ small onion, diced

300g chicken, coarsely ground (see video for how to grind your own chicken)

1 Tbsp oyster sauce

1 Tbsp soy sauce

2 tsp fish sauce

1½ tsp black soy sauce (or sub dark soy sauce and reduce regular soy sauce to 2 tsp)

2 Tbsp water

1 ½ tsp sugar

1 ½ cup holy basil leaves, loosely packed (see note)

Vegetable oil, as needed

2 to 3 eggs (1 per person)

Jasmine rice for serving

Prik Nam Pla (condiment for seasoning the egg, optional): Mix together some fish sauce, a squeeze of lime juice, chopped Thai chilies, and chopped garlic.

note: Note: If you don't have holy basil, Thai basil will work fine; however, I have found that regular Italian basil actually has a more similar flavour to holy basil than Thai basil does, so that will work as well!

Tools needed: A wok or a large skillet for the stir-fry. For the fried egg you can use a wok or a small frying pan, and non-stick would be better so you don't have to worry about the egg sticking.

Directions at hot-thai-kitchen.com

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