Stir-fried chicken with holy basil

Stir-fried chicken with holy basil

Kai phat bai kaphrao (Bangkok)

By
From
South East Asian Food

Ingredients

Quantity Ingredient
6 tablespoons vegetable oil
2/3 cup holy basil leaves
3 garlic cloves, roughly chopped
1 red and 1 green small chilli, crushed in a mortar
500g minced chicken
1-1 1/2 tablespoons fish sauce, to taste
1 teaspoon palm sugar, or to taste
pinch freshly ground pepper
1 medium red chilli, seeded and sliced into 4 lengthwise

Method

  1. Heat the oil to hot in a wok and deep-fry a quarter of the holy basil leaves. Take them out, drain and keep aside.
  2. Leaving only 2 tablespoons of the oil flavoured in this way in the wok, fry the garlic until it is golden brown. Add the crushed chillies and the chicken and stir-fry until the chicken changes colour. Add the fish sauce, sugar and pepper and stir until the chicken is cooked. Add the sliced chillies and the uncooked basil leaves and continue to stir-fry until the basil leaves begin to wilt. Take off the stove, garnish with the deep-fried leaves and serve.
  3. Sliced or minced pork is an alternative frequently used in this dish.
Tags:
SBS
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