Thai Pad Kra Pao (Holy Basil Stir Fry)
4 people
00h 10
00h 10
Thai Pad Kra Pao, also known as Thai basil chicken, is a mouthwatering stir-fry featuring ground chicken infused with the bold flavours of Thai chili peppers, garlic, and crisp green beans. Tossed in a perfectly balanced sweet and savoury sauce, this dish is finished with fragrant fresh Holy basil for an authentic taste of Thai cuisine. A staple of street food and restaurant menus alike, it's quick, delicious, and perfect for recreating at home.
Share with your friends
Ingredients and Method
Ingredients
- 1 package ButcherBox.ca RWA, air chilled lean ground chicken
- 5 Thai chile peppers
- 6 cloves garlic
- 3 tbsp avocado or other neutral oil, divided
- 6 - 8 green beans, chopped
- 1 tbsp oyster sauce
- 1 tbsp light (regular) soy sauce
- 2 tsp dark soy sauce
- 1 tbsp fish sauce
- 2 tbsp sugar
- 1 cup loosely packed Thai basil
- 4 eggs
- 8 cups cooked jasmine rice
- for garnish/serving crispy chili oil (recipe in step 8)
- pinch salt
Method
- Roughly chop Thai chilies and garlic, sprinkle lightly with salt. If you have a mortar and pestle, smash with pestle until combined (mixture doesn't have to be ground into a paste), about 1 minute. If no mortar and pestle, use the flat side of your knife to smash ingredients together.
- Heat 1 tablespoon of the oil in a wok or skillet over high heat until shimmering. Add chile/garlic mixture and stir-fry until fragrant, about 30 seconds.
- Add ground chicken and green beans to the wok, and stir-fry, breaking into small pieces, until meat turns opaque, about 5 minutes.
- Combine oyster sauce, soy sauce(s), fish sauce and sugar to blend, and add to the pan. Cook until the liquid has evaporated.
- Remove from heat, stir in basil leaves, transfer to large bowl, cover to keep warm
- Heat the remaining oil in the wok until shimmering. Crack eggs in, one or two at a time, spooning oil over the yolk. Cook until edges are crispy and whites are cooked through, but the yolk is still runny for about 1 minute.
- Divide rice and chicken mixture between bowls, and serve with a fried egg on top. Drizzle with chilli oil.
- 8. Make chilli oil – mix 1 cup grapeseed oil, ¼ cup sesame seeds, 2 tbsp black mustard seeds, 4 tsp cumin seeds, 1 tbsp pink peppercorns (crushed), 1 tbsp red pepper flakes, 2 tsp of Kosher salt in a small pan and cook over medium heat until oil is sizzling and bubbling. Add in 6 cloves of garlic that are finely chopped, reduce heat to low and cook until garlic is golden brown and fragrant. Remove from heat, stir in 2 tsp Kosher salt, 1 tsp paprika and 1 tsp maple syrup. Allow to cool, keep in your refrigerator for up to one month in an air-tight container.
Reviews