Eat for Eight Bucks: Gai Pad Krapow (Thai Basil Chicken) Recipe
The classic Thai dish of ground chicken and basil, with chili, fish sauce, and a touch of sugar is quick and simple to prepare.
Ingredients
- 2 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)
- 1 large shallot, finely sliced
- 3 cloves garlic, minced
- 1/3 pound green beans, trimmed, chopped in 1¼-inch lengths
- 1/2 pound ground chicken
- 2 tablespoons fish sauce
- 2 teaspoons sugar
- 1 bunch basil, leaves only
- Boiled rice
- Fried eggs, 1 per person (optional)
- Nam pla prik (recipe follows) or fresh lime wedges
- Fish sauce
- Fresh lime juice
- Chilis, finely chopped
- Shallots, finely sliced
Instructions
- Heat the oil over high heat in a wok or large frying pan. When you can see waves forming in the hot oil, add the chilis, shallots, and garlic and stir-fry until golden, about 30 seconds.
- Add the green beans and stir-fry until cooked but still crunchy, 3 to 4 minutes.
- Add the ground chicken, using a wooden spoon or spatula to break up the meat into small pieces. Stir-fry until chicken is cooked through.
- Add the fish sauce and sugar to the pan, and stir to distribute. Taste, and add more fish sauce or sugar if desired.
- Reduce heat to medium-low. Add the basil leaves and stir-fry until completely wilted. Remove from heat.
- Serve with boiled rice, fried egg (optional), and nam pla prik or lime wedges.
- Nam Pla Prik (Chili Fish Sauce): Mix fish sauce and lime juice to taste (a typical ratio is 3-4 parts fish sauce to 1 part lime juice) and pour over chilis and shallots. Consume immediately, or pour into a clean jar and store in refrigerator for up to two weeks.