Thai Minced Chicken With Fish Sauce Gai Pad Gra Pow Recipes

PAD KRA PAO (PAD GAPRAO) CHICKEN STIR-FRY WITH HOLY BASIL

Steps:

• Pound Thai chilies into a fine paste.
• Add garlic and spur chilies and pound into a rough paste.
• Combine oyster sauce, soy sauce, fish sauce, black soy sauce, water and sugar; stir to dissolve the sugar.
• In a wok or a large saute pan, saute the garlic-chili paste in a little vegetable oil over medium high heat until the garlic starts to turn golden.
• Add chicken and toss until they're no longer in big clumps. Add the sauce and continue tossing until the chicken is almost done.
• Add onions and long beans; toss until the chicken is done.
• Remove from heat and stir in the holy basil.
• Taste and adjust seasoning as needed.

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

Steps:

• Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
• Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
• Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
• Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

THAI MINCED CHICKEN WITH FISH SAUCE (GAI PAD GRA POW)

Steps:

• Fry the garlic and the chili pepper in oil over high heat. When the garlic starts to brown, drop in the ground chicken. Stir constantly, and the juice will start to come out. Keep stirring until the juice is gone, a few minutes. Add sugar and fish sauce, then basil. Quickly turn it over a few times to mix the leaves with the meat and remove from flame. Serve hot with rice.

PAD KRAPOW GAI (THAI BASIL CHICKEN)

Steps:

• Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.
• Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes.
• Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.
• Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.