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Basil Chicken (Gai Pad Krapow)
1 Tbs vegetable oil
4 cloves garlic minced
1-5 thai “bird” chilies minced with seeds
1/2 small onion sliced
1/2 lbs ground chicken thigh meat
1 Tbs fish sauce
2 tsp brown sugar
pinch of white pepper
3 sprigs of Thai Basil, stems removed
Heat a small frying pan over medium heat until hot. Add a splash of oil and crack two eggs into the pan and fry until the white part is set, but the yolk is still soft. Transfer the eggs to a plate to keep them from overcooking.
Heat a wok or a cast iron skillet over medium high heat until very hot. Add the oil, garlic and chilies and stir fry until until the garlic is very fragrant. Add the onions and continue stir frying until the onions have wilted. Add the ground chicken and fry until the chicken is cooked.
Season with the fish sauce, sugar and white pepper. If your pan was hot enough you should not have any liquid at the bottom of the pan, but if you do, continue cooking until the liquid is gone. Add the basil and toss a couple of time until the leaves are wilted and bright green.
I last served this with Rice Vermicilli and tossed it around in the wok with the mince before serving. But its also good served on steamed rice.
Dx May 2005 aged 25, Triple Negative, 25mmx18mmx20mm grade 3 invasive atypical medullary tumour, Axillary Clearance 1/15 lymph nodes positive (sentinal node only), Lumpectomy, Chemotherapy (FEC), Radiotherapy, LB only, now Mama to Patrick born 12/6/2013.
