Pad Kra Pao (Thai Basil Chicken)

Total Time 20

Servings: 4 4 servings

Course: Main Course

Cuisine: Thai

Ingredients Method Notes

Ingredients

500 g minced chicken or pork
3 tbsp vegetable oil
6 cloves garlic minced
4 –6 bird's eye chillies thinly sliced
2 tbsp oyster sauce
1 tbsp fish sauce
1 tsp dark soy sauce
1 tsp sugar
A large handful of Thai holy basil leaves or sweet basil
4 fried eggs one per serving
Steamed jasmine rice to serve

Method

Heat oil in a wok over very high heat. Add the garlic and chillies and stir-fry for 30 seconds until fragrant.
Add the minced chicken and break up with a spatula. Stir-fry over very high heat for 3–4 minutes until cooked through and slightly caramelised.
Add the oyster sauce, fish sauce, dark soy sauce and sugar. Toss to combine and cook for 1 minute.
Remove from heat and fold in the basil leaves — the residual heat will wilt them.
Serve over steamed rice, topped with a fried egg. A crispy-edged fried egg is traditional.

Notes

Source: Classic Thai recipe. Estimated values per serving (excl. rice). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.