Phad Kraphaw Gai (Stir Fried Chicken with Holy Basil)

This is a dish you may not find at your local Thai restaurant unless you ask for it.

It’s very popular as a breakfast in Thailand and is a supercharged mix of Thai cooking that is dead easy to do at home. This will serve about 4 people.

You will need to buy minced chicken breast from a butcher. I tend to get 1kg and then freeze half for later. Most butchers will do the mincing for you without a problem.  All the other ingredients are readily available from any good Asian supermarket.

Its best to do the prep in advance as once you start cooking it all happens fairly quickly.

Finely chop 10 birds eye red chillies (use less if you are not good with spice) and 5 cloves of garlic.

Finely chop 120g of green beans into 3mm slices.

Pour a tablespoon of vegetable oil into a wok over a high heat. Add the garlic and chilli and turn down the heat. Cook until the garlic is softened but not burnt. Add 500g of the minced chicken and the green beans.  Cook for several minutes over a medium heat until the chicken is cooked through. You may need to add a splash of water to stop it sticking to the wok

Add 1 tablespoon of the folowing:  fish sauce, light soy sauce and mushroom sauce and sugar. 
Then add ½ a teaspoon of black soy sauce and finally a handful of Holy Basil leaves and cook until they are wilted.

Serve immediately with steamed rice. If you want it the traditional way, quickly fry an egg in the still hot wok and place on top of the rice!