Thai Basil Chicken (Pad Krapow Gai)

A spicy and aromatic stir-fry made with minced chicken, Thai basil, garlic, and chilies, served over jasmine rice with a fried egg on top.

Ingredients

Preparation

1. 1.Rinse the jasmine rice under cold water until the water runs clear, then drain thoroughly
2. 2.Cook the jasmine rice according to package instructions or using a 1:2 rice-to-water ratio, then set aside and keep warm
3. 3.Mince the garlic cloves finely
4. 4.Slice the red chilies into thin rings, removing seeds if you prefer less heat
5. 5.Slice the shallots thinly into rings
6. 6.Pick the Thai basil leaves from the stems and set aside
7. 7.Crack the eggs into separate bowls, keeping them ready for frying

Instructions

1. 1.Heat 15 ml of vegetable oil in a large wok or frying pan over high heat until shimmering
2. 2.Add the minced garlic and sliced shallots to the hot oil, stirring constantly for about 1 minute until fragrant
3. 3.Add the sliced red chilies and continue stirring for another 30 seconds
4. 4.Add the 300 g of minced chicken to the pan, breaking it up with a spatula or wooden spoon, and stir-fry for 4-5 minutes until the chicken is cooked through and no longer pink
5. 5.Pour in the fish sauce, soy sauce, and oyster sauce, stirring well to combine all ingredients and coat the chicken evenly
6. 6.Add the Thai basil leaves and toss gently for about 1 minute until the basil is wilted and fragrant
7. 7.Transfer the chicken mixture to a serving plate and keep warm
8. 8.Add the remaining 15 ml of vegetable oil to the same pan over medium-high heat
9. 9.Crack both eggs into the pan and fry until the whites are set but the yolks remain runny, approximately 3-4 minutes
10. 10.Divide the cooked jasmine rice between two serving bowls or plates
11. 11.Top each portion of rice with half of the Thai basil chicken stir-fry
12. 12.Place a fried egg on top of each serving
13. 13.Drizzle with lime juice and serve immediately while hot