Chicken Pad Kra Pao

from the Megler Kitchen, modified from Woks of Life

3 tbsp Canola or other neutral oil
2 shallots, diced
7 cloves garlic, diced
3 Thai chilies, or any other medium spicy chili, diced whole (including ribs and seeds, but you can remove these if you want yours to be less spicy)
2 lbs ground chicken
1 tsp sugar
1 tbsp fish sauce
1 tbsp light (regular) soy sauce
2 tsp dark soy sauce
2 tsp oyster sauce
1 package (approximately 1.5 cups packed) Tai basil or holy basil variety (do not use normal genoese basil. It will taste bad)
Extra light (regular) soy sauce to taste 

1. In large fry pan (or wok), add oil, heat over medium high heat until shimmering. Add shallots, garlic, and chilies. Fry until garlic looks cooked, approximately 2 minutes. 

2. Raise heat to high, add ground chicken, breaking up into small bits with your spoon and allowing it to cook thoroughly (chicken is no longer pink) 

3. While chicken is cooking, combine sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce in a bowl. Whisk together. 

4. Add sauce to chicken mixture. Heat until sauce has reduced, about 2 minutes. If mixture looks excessively pale, add additional regular soy sauce until it is a more appetizing brown color (about a tablespoon, but go slow). 

5. Add basil, stir in until just wilted (approx 45 seconds) 

6. Serve over rice. 


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