Pad Krapow Gai – Thai Chicken with Holy Basil
From the foundersHans Hammar·Co-founder & CFO
A high-protein, flavourful Thai classic where sliced chicken is quickly stir-fried with garlic, chilli, vegetables and Thai basil in a balanced umami sauce.
Ingredients
2 servings
- 500 gchicken breast fillet
- 4 stgarlic cloves
- 2 stred bird's eye chilli
- 200 ggreen beans
- 1 stpepper
- 3 stspring onion
- 2 krukaThai basil
- 1 mskrapeseed oil
- 1.5 mskJapanese soy sauce
- 2 mskoyster sauce
- 1 mskfish sauce
- 1 tskgranulated sweetener
How to make it
- 1
Slice the chicken breast into thin strips. Roughly chop the garlic and chilli. Cut the pepper into strips and top and tail the green beans.
- 2
Mix the Japanese soy sauce, oyster sauce, fish sauce and sweetener in a small bowl.
- 3
Heat the rapeseed oil in a wok or large frying pan over a high heat. Stir-fry the garlic and chilli for about 30 seconds until wonderfully fragrant.
- 4
Add the chicken and brown, stirring, for 3-4 minutes until it is almost cooked through.
- 5
Stir in the pepper and green beans. Pour over the sauce mixture and stir-fry quickly for 2 minutes so the vegetables keep their crunch.
- 6
Take the pan off the heat and fold in the Thai basil and sliced spring onion so they just wilt in the residual heat. Serve immediately.
Kitchen tips
- Use Thai holy basil (tulsi) if you can find it in an Asian supermarket; otherwise regular Thai basil works perfectly well.
- For extra heat, pound the chilli with the garlic in a pestle and mortar before frying.
AI-generated content. Always verify ingredients and allergen information yourself.
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