Thai Basil Chicken or Pad Gai KraPow in Thai is a quick stir frying dish that you can whip up in a flash ... you see, most household in Thailand usually have a holy basil plant in their backyard (lol --- yes, it is probably just for cooking this dish !)Thai Food Lovers
This dish can be a fiery hot but is very popular as this is how it is normally liked and taken by us Thais. The spiciness can be toned down according to your taste bud of course by reducing the amount of chillies in the cooking. Just remember though --- if you tone down the 'chilli-heat' too much, you somehow lose the authenticity of this Thai food.
This is normally accompanied with fried 'sunny side-up' egg served with jasmine rice as the perfect match to the strong flavor of the 'chilli-heat', sweetness and the saltiness.
This is an absolutely simple and delicious dish that is enjoyed throughout Thailand.
From The Thai Kitchen:
* Mortar and Pestle
* 2-3 tbs cooking oil
* 2 clove garlic (pound)
* 2 asian shallots (pound)
* 3 small chillies (pound)
* 2 pieces maryland skinless fillets (sliced)
* 1 large french shallot (sliced)
* 5 small red chillies
* 1 cup holy basil (Thai basil)
* 1 tsp oyster sauce
* 3 tsp fish sauce
* 2 tsp light soy sauce
* 1 tsp sugar (heap)
* 1 tsp white pepper (or to taste)
* 1 tbs water
1. In the mortar and pestle, pound the 3 small chillies and garlic followed by the asian shallots
2. Heat oil in a wok and fry the pounded mixture until it is almost aromatic and fragrant
3. Add chicken, stir frying until half cook
4. Add the sliced french shallots
5. Continue stir frying until nearly cooked before adding the "Sauce Ingredients"
6. Taste and adjust accordingly
7. Add the Thai Basil and continue stir frying just to mix through
8. Serve hot with jasmine rice and sunny side-up egg