Thai Basil Chicken (Pad Kra Pao)
ID: 455d53d3...
A quick, fiery, and deeply comforting Thai classic. Ground chicken is stir-fried with fragrant holy basil, garlic, and fresh Thai chilies, served over steamed rice and topped with a signature crispy fried egg with a runny yolk.
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🍳 調理の流れ
Mince the chicken and chop the veggies, garlic, and chilies. → Pound garlic and chilies with a pinch of salt to make a paste, and mix the stir-fry sauce ingredients. → Render chicken fat in a hot pan, then sauté the chili-garlic paste until fragrant. → Add minced chicken, pour in the sauce, toss in the long beans, and finish with fresh basil. → Serve over rice with a crispy-edged, runny fried egg on top.
調理手順
簡単な手順
Mince the chicken and chop the veggies, garlic, and chilies. → Pound garlic and chilies with a pinch of salt to make a paste, and mix the stir-fry sauce ingredients. → Render chicken fat in a hot pan, then sauté the chili-garlic paste until fragrant. → Add minced chicken, pour in the sauce, toss in the long beans, and finish with fresh basil. → Serve over rice with a crispy-edged, runny fried egg on top.
イントロ
A quick, fiery, and deeply comforting Thai classic. Ground chicken is stir-fried with fragrant holy basil, garlic, and fresh Thai chilies, served over steamed rice and topped with a signature crispy fried egg with a runny yolk.
ステップ 1
Slice off any excess chicken fat from the chicken breast and save it. Cut the chicken breast into small chunks.
ステップ 2
Mince the chicken chunks manually using a heavy cleaver to achieve a coarse, textured ground chicken.
ステップ 3
Pluck the holy basil leaves from their stems and discard the stems.
ステップ 4
Finely chop the long beans into small pieces to add crunch to the dish.
ステップ 5
Prepare the dipping sauce (Prik Nam Pla) by slicing 2 Thai chilies finely, placing them in a small dish, and covering them with fish sauce. Set aside.
材料リスト
重要なメモ
Rendering a piece of chicken fat before stir-frying adds an extra layer of savory depth and chicken flavor to the dish.
Holy basil is traditional for Pad Kra Pao, but Italian sweet basil or Thai sweet basil can be used as a substitute if holy basil is hard to find.
Do not overcook the basil; fold it in at the very end with the heat turned down so it wilts gently and retains its aromatic oils.
To get the classic Thai-style fried egg, use a generous amount of oil over high heat so the egg edges deep-fry and become crispy and bubbly.
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