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Fill the kitchen with the sweet aroma of basil with this signature Thai dish

2 weeks ago

Fill the kitchen with the sweet aroma of basil with this signature Thai dish

As one of Thailand’s most popular street food, pad ka pow has earned the street cred for having the mouthwatering balance of savory and sweet. With a spicy kick that is not for the faint of heart, the Thai basil chicken is a stir-fry that doesn’t take too long to prepare. In just ten minutes, your kitchen will be filled with an aroma that will definitely stir up your hunger.

 

Pad Ka Pow

(Thai Basil Chicken)
Makes 2 servings

 

5 cloves Garlic, peeled

4 Bird’s eye chilies (siling labuyo)

1 Tbsp Cooking oil

200g Ground chicken

1 tsp Oyster sauce

½ tsp Light soy sauce

½ tsp Sugar

Splash of dark soy sauce

1 Tomato, diced

1 White onion, chopped

Thai holy basil leaves, for garnish

Steamed rice, for serving

Fried egg, for serving

 

  1. Pound the garlic and chilies using a mortar and pestle to bring out the oils and flavors. Set aside.
  2. Heat a wok on high heat, and add a tablespoon of cooking oil to the pan. When the oil is hot, add the chilies and garlic. Stir-fry for about 20 seconds until fragrant. Be careful not to burn the garlic.
  3. Toss in the ground chicken. Keep stir-frying continuously until chicken until is cooked through. If it starts to get dry, add a splash of water.
  4. Mix in oyster sauce, light soy sauce, sugar, and dark soy sauce. Keep stir-frying for another 30 seconds. Add tomatoes and onions.
  5. Grab a handful of holy basil and toss it into the pan. Fold it into the chicken, and then immediately turn off the heat. Transfer to a plate and serve with rice and fried egg.

 

Recipe by Chef James Worrasaran and Chef James Bon
Photographed by Ron Mendoza 

 

No one can say a thing against the versatility of chicken

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