Pad Ka Prao Gai (Spicy Thai Basil Chicken) with Cucumber Curls
This beloved Thai street-side dish is the perfect combination of spicy, savoury and sweet. The heat is tempered by the richness of the egg, and countered by the cool, crisp cucumbers.
Serves 2*You can click on the link to purchase the individual items.
3 tablespoons cooking oil
2 tablespoons garlic, peeled and roughly chopped
250g chicken, diced or minced
2 teaspoons brown sugar
50g long beans, cut into 2-inch lengths
2 red chilli padi, roughly chopped
1 red chilli, roughly chopped
1 cup of Thai holy basil leaves
Sauce (mix together):
2 tablespoons oyster sauce
1 tablespoon kecap manis
1 tablespoon soy sauce
2 tablespoons fish sauce
¼ teaspoon white pepper
1 Japanese cucumber, sliced thinly lengthwise, and rolled into roses
2 portions steamed rice
- First heat your oil in the wok over medium heat. When the oil is shimmering, fry the eggs one at a time, till the bottom is golden and crispy but the yolk is still runny.
- Remove the eggs from the pan, and turn down to medium-low heat. Add the garlic and chicken and stir-fry for 4 minutes, or until the chick is almost completely cooked.
- Add the chillies and long beans, then the mixed sauce ingredients, stir for 30 seconds.
- Turn the heat up to high, and add the sugar, stirring and allowing the sauce to thicken and bubble (20 seconds).
- Add the basil, turn off the heat, mix well. Taste to see if you would like more salt or sugar.
- To serve, place the rice on individual plates, put the egg on the rice, and the cucumber curls on the side, then finish with the basil chicken and sauce. Serve immediately.