Pad kra pao (Thai basil chicken with jas­mine rice)

Food and Travel (UK) - - Contents -

SERVES 2 90g jas­mine rice

½tsp sea salt

2 large chicken breasts, skin re­moved, cut into 1cm pieces 3 red chill­ies

6 gar­lic cloves

2 large eggs

4tbsp co­conut oil

2tbsp oys­ter sauce

2tbsp soy sauce large pinch co­conut sugar (avail­able to buy in most su­per­mar­kets or on­line at

groovy­ 25g Thai basil, leaves re­moved lime wedges, to serve

pes­tle and mor­tar Put the rice in a sieve and wash un­der a tap un­til the wa­ter is clear. Place in a medium saucepan with the salt and 250ml boil­ing wa­ter. Bring back to the boil, cover, lower the heat and cook for 12 min­utes. Fluff up the grains of rice with a fork and cover again.

Roughly chop the chill­ies, re­mov­ing some seeds as you go. Peel the gar­lic then cut each clove into three pieces. Us­ing the pes­tle and mor­tar, pound the chilli and gar­lic into a chunky paste.

Crack the eggs into sep­a­rate bowls. Heat a wok over a high heat and add half the co­conut oil. Add one egg, then the other, and fry care­fully, bast­ing with hot oil un­til they’re crispy around the edges but the yolks are still soft. Trans­fer to a plate and cover with a bowl to keep warm.

Wipe out the wok and add the re­main­ing co­conut oil. Once it has heated up, add the chilli and gar­lic and stir-fry for 1 minute. Add the chicken and stir for a fur­ther 1 minute. Add the oys­ter and soy sauces and co­conut sugar and con­tinue to stir-fry un­til the chicken is just ten­der and cooked through, then fold in most of the Thai basil and re­move from the heat.

Place the rice in bowls, top with the chicken, fried egg and re­main­ing basil leaves. Serve with lime wedges.

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