Photograph of the finished Pad kra pao gai

Thailand · Gà xào lá quế Thái Pad kra pao gai

Pad kra pao gai

20 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 880 g
  • Photograph of Italian basil Italian basil 160 g
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Chilli Chilli 24
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Oyster sauce Oyster sauce 60 ml
  • Photograph of Long beans Long beans 240 g
  • Photograph of Sugar Sugar 32 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Oil Oil 160 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Chop the chicken breast into coarse pieces with a knife instead of using ground meat; coarse pieces help retain moisture.
  2. 2 Crush the garlic and chili peppers in a mortar, then sauté them for 30 seconds in a very hot pan.
  3. 3 Sauté the minced chicken over high heat for 3 minutes. Chicken dries out faster than pork, so don't sauté it for more than 3 minutes.
  4. 4 Add the chopped green beans and stir-fry for 60 seconds until they are still crispy.
  5. 5 Season with fish sauce, oyster sauce, and sugar, then stir for 40 seconds to coat the meat with the sauce.
  6. 6 Turn off the heat, add the basil leaves, stir for 15 seconds, then serve with rice and a fried egg.
Start cooking