Chicken pad kra pao (chilli basil stir-fry)
Prep
30m
Cook
15m
serves
4
Weeknight dinner has never been easier thanks to this basil stir-fry recipe.
Ingredients (12)
- 1/3 cup (80ml) peanut oil, plus extra to fry
- 4 eggs
- 3 garlic cloves, finely chopped
- 750g chicken mince
- 250g snake beans, cut into 3cm pieces
- 4 Asian (red) eschalots, thinly sliced
- 185g jar Thai chilli jam
- 1/4 cup (60ml) soy sauce
- 1/4 cup (60ml) fish sauce
- 2 tsp brown sugar, or to taste
- 1/4 bunch Thai basil, leaves picked, plus extra leaves to serve
- Steamed rice, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat extra peanut oil in a large wok over high heat. Working in batches, crack 1 egg into the wok and fry, gently shaking wok, for 30 seconds-1 minute until cooked to your liking. Using a slotted spoon, transfer to paper towel to drain.
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2.Add the peanut oil to the wok, then add garlic and chicken mince. Stir-fry for 8-10 minutes, breaking up the mince with a wooden spoon, until mince starts to brown. Add beans, eschalot and chilli jam. Stir-fry for 2-3 minutes until fragrant. Stir in the fish sauce, soy sauce and sugar and stir-fry for a further 6-8 minutes until chicken is cooked and liquid is reduced and thickened.
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3.Season to taste and adjust flavours with more soy sauce, fish sauce and sugar, as needed. Remove from the heat and toss through basil leaves.
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4.Place steamed rice in a bowl and top with mince mixture. Scatter over extra Thai basil leaves and top with a fried egg to serve.
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