Inspired by Mark Bittman's Summer Express: 10 Minute or Less Meals, I thought I'd whip up some Thai in 10...
Gai Pad Grapow or Chicken Basil is one of the easiest and tastiest Thai dishes you can make. The key ingredient in this dish is the Thai Basil, which has a stonger smell than most Sweet Basils. Its leaves are small and it has a purple stem with a faint licorice aroma.
Since we don't have a gas stove, I use a mini stove so I can really heat the wok up as this dish should be cooked quickly and on a high heat. It is a good idea to have all the ingredients ready and within reach as the actual cooking part only takes a couple of minutes.
Gai Pad Grapow Recipe
400 gms ground chicken
2 cups of whole Thai basil leaves or substitute with Holy basil
4 cloves of garlic, minced
3 bird chilis, chopped
2 tbs soy sauce
1.5 tbs of fish sauce
1 shake/pinch of ground white pepper
1 tbs of peanut oil
1/4 tsp of sugar
2 free-range eggs
Steamed rice for serving
- Heat the oil in your wok/frypan, add the garlic and stir for about 20 seconds.
- Add the chicken and stir well, fry for 3 minutes.
- Add the chilis and the soy, fish sauce and sugar. Stir fry for a 2 minutes.
- Add the basil and stir in well. Fry for another minute. Add a dash of pepper and stir. Set Aside.
- In a small frypan, fry an egg until the edges are slighly crispy. About 1 minute.
- Serve up the chicken on a bed of steamed rice and top with the fried egg.