Pad Krapow Gai: Thai Basil Chicken with Green Beans

A quick wok dish with tender chicken, plenty of Thai basil and fiery chili, the way it is eaten at Thai street stalls. Serve it with a portion of fragrant jasmine rice.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 150 g Jasmine rice
• 300 g Chicken breast fillet
• 1 bunch Thai basil
• 3 pc Garlic cloves
• 2 pc red chilies
• 150 g green beans
• 2 tbsp Soy sauce
• 1 tbsp Fish sauce
• 1 tsp brown sugar
• 2 tbsp Cooking oil

Method

1. Cook the rice according to the package instructions, drain and keep warm.
2. Cut the chicken into small pieces, trim and halve the beans, finely chop the garlic and chilies, and pick the basil leaves from the stems.
3. Heat the wok over high heat, add the oil and fry the garlic and chili in it for about 30 seconds.
4. Add the chicken and stir-fry over high heat for 3 to 4 minutes until cooked through.
5. Add the beans and stir-fry for about 2 minutes until they start to take on some color.
6. Stir together the soy sauce, fish sauce and brown sugar, add to the wok and let the sauce reduce for about 1 minute.
7. Fold in the basil, let it wilt briefly and serve the dish with the rice.