Basil Chicken Stir Fry (Gai Pad Krapow/ Chaa Mrea Prow)

Recipe by Braxton Lee Allred

Heat: See method
Time: 3–4 min + chill
Makes: 4

Some of my favorite dishes in Cambodia had thai basil in it. It adds so much flavour and pairs really well with lime and chilis. After eating this dish so many times at thai restaurants and in Cambodia we came up with this recipe for it. Serve with white rice, fried eggs, and sweet chilli fish sauce. Serves 4

Ingredients

4 tablespoons vegetable oil
Chilis, finely chopped (use 2-3 serrano peppers for a very mild heat; 2-3 bird's eye chilis for a medium heat)
2 large shallot, finely sliced
6 cloves garlic, minced
⅔ pound green beans, trimmed, chopped in 1¼-inch lengths
1 pound ground chicken
4 tablespoons fish sauce
1 ⅓ tablespoons sugar
2 bunches basil, leaves only

Method

01
To serve - Boiled rice Fried eggs, 1 per person (optional) fresh lime wedges Optional: 1 thinly sliced onion
02
Directions:
03
Heat the oil over high heat in a wok or large frying pan. When you can see waves
04
forming in the hot oil, add the chilis, shallots, and garlic and stir-fry until golden, about 30 seconds.
05
Add the green beans and stir-fry until cooked but still crunchy, 3 to 4 minutes.
06
Add the ground chicken, using a wooden spoon or spatula to break up the meat
07
into small pieces. Stir-fry until chicken is cooked through.
08
Add the fish sauce and sugar to the pan, and stir to distribute. Taste, and add
09
more fish sauce or sugar if desired.
10
Reduce heat to medium-low. Add the basil leaves and stir-fry until completely
11
wilted. Remove from heat.
12
Serve with boiled rice, fried egg (optional), and nam pla prik or lime wedges.