Gai Pad Krapow (Thai Basil Chicken) is a delicious spicy dish with ground chicken meat infused with the fragrant flavour of basil. This is a pretty quick meal to dish up and is commonly served as a lunch dish in Thailand, but can accompany any main meal.
INGREDIENTS:
- 500g chicken mince (or boneless chicken thighs, coarsely chopped)
- 4 cloves Garlic, finely chopped
- 2 Shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
- 2-3 tbsp Peanut oil for stir-frying
- 1/2 tsp Kecap Manis
- 1 1/4 tbsp Fish sauce
- 1 bunch fresh Basil
- 2 small Kaffir lime leaves, very finely slivered (optional)
- 6 red chillies, de-seeded and finely chopped
- White pepper (or black) to taste
METHOD:
- Add oil into a heated wok, followed by chopped garlic and shallots.
- Stir fry the garlic and shallots until aromatic, then add the chicken meat into the wok.
- Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps.
- When the chicken meat changes color, toss in the chilies, lime leaves and the seasonings (fish sauce, sweet soy sauce) and continue to stir-fry.
- Add in the basil leaves and do a few quick stirs until the basil leaves are wilted and you smell the exotic fragrance of the basil leaves.
- Crack some pepper into the dish, do a final stir, dish out and serve immediately.