Pad Kra Pao (Thai Basil Chicken)

Fiery stir-fry of minced chicken, garlic, chilies and holy basil, served over rice with a crispy fried egg.

20 min 2 servings Easy thai

Ingredients

• 150 g jasmine rice
• 300 ml water for rice
• 400 g ground chicken
• 5 clove garlic
• 3 pcs red chili peppers
• 3 tbsp sunflower oil
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 bunch fresh Thai basil
• 2 pcs eggs

Steps

1. Rinse 150 g of jasmine rice in cold water until the water is almost clear.
2. Put the rice and 300 ml of water in a pot and bring to a boil.
3. Cover the pot and lower the heat to low.
4. Cook the rice for 12 minutes without lifting the lid.
5. Pound 5 garlic cloves and 3 chilies into a rough paste with a mortar, or chop them very finely.
6. Mix 2 tbsp of soy sauce, 1 tbsp of oyster sauce and 1 tsp of sugar in a small bowl.
7. Pick the leaves from 1 bunch of basil.
8. Heat 1 tbsp of oil in a wok over high heat until it smokes lightly.
9. Add the garlic and chili paste and stir for 15 seconds.
10. Add 400 g of ground chicken and break it up with a spatula.
11. Stir-fry for 4 minutes until the chicken is cooked through with no pink.
12. Pour in the sauce mixture and stir for 1 minute.
13. Turn off the heat and fold in the basil leaves until they wilt.
14. Heat 2 tbsp of oil in a small pan over medium-high heat.
15. Crack 2 eggs into the hot oil and fry for 2 minutes until the edges are crispy.
16. Divide the rice between 2 plates.
17. Top each plate with the basil chicken and one fried egg.