Stir Fried Chicken with Hot Basil ( Phad Kra Praow Kai )
Serves 4
Ingredients
Method
5 Garlic Cloves
4 Chilli (Birds Eye )
3 Chillies (Dried Small)
3 tbsp. Vegetable Oil
200 g. Chicken Mince
4 Kaffir Lime Leaves Shredded
2 Peppercorns ( Whole Green Peppercorns removed from the stem )
20 Hot Basil Leaves( Fresh Thai)
2 Chilli (Red, Long) Sliced Thinly
100 g. Corn ( Baby Corn Sliced in Half )
100 g. Beans ( Thai Long Beans )
1 tbsp. Chicken Stock (Fresh) if needed
3 tbsp. Fish Sauce
1 tbsp. Sugar (Palm)
2 tsp. Soy Sauce (Sweet Dark)
20 Deep Fried Holy Basil Leaves ( Fresh Thai )
Place the garlic and birds eye chillies into a mortar and pestle and pound into a paste.
Heat a wok on medium and add the vegetable oil and the paste from the chillies and garlic and stir fry until an aroma develops.
Place the chicken, long beans, baby corn, long red chillies and chicken stock and stir fry until the chicken is cooked. Then add your seasonings.
Add the kaffir lime leaves and green peppercorns and cook well.
Sprinkle the hot basil leaves on top of the dish and remove from the heat.
Place on a serving dish and garnish with the deep fried hot basil.