Pad Krapow Gai

Ingredients

• 500g chicken mince
• 4 birds eye chillies, chopped
• 6 cloves garlic, minced
• 4 eggs
• 4 tsp vegetable oil
• ½ brown onion, diced
• ½ cup green beans, cut to 3cm lengths
• 1 bunch of Thai basil, stems removed
• Sauce:
• 1 tbsp oyster sauce
• 2 tsp LKK premium soy sauce
• 2 tsp ABC kecap manis (sweet soy sauce)
• ½ tsp fish sauce

Method

1. Mix the sauce ingredients in a small bowl until the sugar dissolves and set aside.
2. Blend three chillies and garlic to form a rough paste. Slice the remaining chilli for garnish to serve.
3. In a medium frying pan, add a teaspoon of oil and fry the eggs over medium heat to form a soft yolk and slightly crispy edge on the whites and set aside.
4. Add the remaining oil to a large frying pan over medium-high heat. Add the garlic and chilli paste and cook until fragrant, and the garlic begins to brown.
5. Add the chicken and move the garlic and chilli paste onto the chicken to prevent them from burning while the chicken cooks. Allow the chicken to cook without stirring until the bottom begins to brown, then break apart and stir the chicken, keeping some chunks. Continue cooking until the chicken is almost cooked through (approx 2 minutes).
6. Pour in the sauce and mix well, then add the green beans and onion. Cook for two minutes, until the sauce is well distributed and the vegetables are just cooked.Turn off the heat and add the basil leaves. Gently stir to combine until the leaves are wilted.
7. Serve over rice and top with a fried egg, fresh Thai basil and chopped chilli as a garnish. Enjoy!

Product used in recipe

• ABC - Sweet Soy Sauce