THAI MINCED CHICKEN STIR-FRY WITH BASIL (PAD KRAPOW GAI)

Sawasdee krub! The border to our neighbour Thailand is still closed due to COVID-19. I miss travelling to Thailand, especially the awesome flavours of Thai food an awful lot. So, I decided to bring some Thai flavours into my kitchen today and made Thai minced chicken with Basil (Pad Krapow Gai) for dinner.

I've made some slight modification to the original recipe by Hot Thai Kitchen. I omitted the fiery Thai chillis, dark soy sauce and long beans as they were not available in my kitchen at that time.

I bought my basil from NSK, Jalan Peel. RM2 for a bunch. I am not sure what kind of Basil I used, whether it is the Holy kind of the Thai one. There is only one type available in the market today. But it turned out fantastic. The dish is served with Jasmine steamed rice and a Thai-style deep-fried egg.

MINCED CHICKEN STIR-FRY WITH BASIL (PAD KRAPOW GAI)

For 2-3 persons.

Ingredients
400g minced chicken

5 cloves garlic, finely chopped
1 spur chilli, finely chopped
½ small onion, diced

1 tbsp oyster sauce
2 tbsp soy sauce
2 tsp fish sauce
2 tbsp water
2 tsp sugar
1 ½ cup basil leaves

Vegetable oil, as needed

Method

Fry garlic, chilli and onion in some oil until fragrant.
Add in minced meat and the sauces and stir-fry until the meat is cooked.
Switch off the stove, and stir in the basil leaves until they are wilted.
Serve with Jasmine steamed rice and a Thai-styled fried egg.

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