20-Minute Pad Krapow Gai (Thai Basil Chicken)

⏱ 20 min · Serves 2

Punchy, garlicky and fiery, this street-food classic comes together faster than takeaway. Minced chicken hits a screaming hot pan, gets glossed in a savoury-sweet sauce, then a huge handful of holy basil wilts in at the last second. Serve over jasmine rice with a crispy fried egg for the full Bangkok experience.

Per serving: 830 kcal · 49.0g protein · 66.0g carbs · 40.0g fat

Ingredients

• 300g minced chicken (or chicken thigh, finely chopped)
• 2 tbsp vegetable oil, plus 2 tbsp for frying eggs
• 5 garlic cloves, roughly bashed and chopped
• 3-5 red bird's eye chillies, chopped (adjust to taste)
• 1 small shallot, thinly sliced
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp fish sauce
• 2 tsp palm sugar or brown sugar
• 3 tbsp chicken stock or water
• 1 large handful (about 40g) Thai holy basil leaves, or Thai sweet basil
• 2 eggs
• 2 portions cooked jasmine rice
• Lime wedges and sliced cucumber, to serve

Method

1. Cook the jasmine rice first so it's ready and steaming. In a small bowl stir together the oyster sauce, light soy, dark soy, fish sauce, sugar and stock.
2. Pound or chop the garlic and chillies together into a rough, chunky paste - don't make it smooth, you want texture.
3. Heat 2 tbsp oil in a wok or large frying pan over high heat. Add the garlic-chilli mix and the shallot and stir-fry for 20-30 seconds, just until fragrant. Don't let the garlic brown.
4. Add the minced chicken and press it flat against the pan for 30 seconds to get some colour, then break it up and stir-fry for 3-4 minutes until cooked through.
5. Pour in the sauce mixture and toss for 1-2 minutes until it clings to the meat and the pan is almost dry.
6. Kill the heat, throw in the basil leaves and toss two or three times - they should just wilt, not stew. Taste and add a splash more fish sauce if needed.
7. Wipe out or grab a second pan, heat 2 tbsp oil until shimmering and fry the eggs hard so the whites bubble and go lacy and crisp at the edges while the yolk stays runny.
8. Pile the chicken next to the rice, top with a fried egg, and serve with lime wedges and cucumber. Break the yolk over everything before eating.