Thai Holy Basil Stir-Fry (Pad Kra Pao)
Ingredients: holy basil leaves, Thai chilies, garlic, milder large chilies, oyster sauce · 25 min cook time · 380kcal · $12.50
Ingredients
1cup holy basil leaves, 10pieces Thai chilies, 5cloves garlic, 2pieces milder large chilies, 1tablespoon oyster sauce, 1teaspoon soy sauce, 1teaspoon fish sauce, 1teaspoon dark soy sauce, 1tablespoon water, 0.5teaspoon sugar, 300g chicken thigh and breast, 0.5cup long beans, 0.25cup onion, 2tablespoons vegetable oil
Instructions
1. Pick younger holy basil leaves from the top for maximum aroma.
2. Pound Thai chilies in a mortar and pestle until very fine, then add garlic and roughly chopped milder large chilies to form a rough paste.
3. Mix oyster sauce, soy sauce, fish sauce, dark soy sauce, a little water, and sugar together in a bowl to create the sauce.
4. Chop and mince chicken thigh and breast meat into a coarse ground texture using a cleaver.
5. Heat vegetable oil in a wok, add the garlic and chili paste, and stir-fry until aromatic and fragrant.
6. Add the ground chicken and break up any large clumps in the wok.
7. Pour in the prepared sauce mixture and add the cut long beans and diced onions, stir-frying until the chicken is fully cooked.
8. Turn off the heat, add the holy basil leaves, and toss them using residual heat.
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