Pad Kra Pao Gai

Name: Pad Kra Pao Gai
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 400 g minced chicken; 1 handful holy basil; 4 chilies; 2 tbsp oyster sauce; 1 egg; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Pad Kra Pao Gai, a staple of Thai home cooking, is the quintessential lunch dish, often whipped up in bustling kitchens where salt is judged by hand and aromatics sizzle in generous fat. This version captures the essence of how Thai family cooks serve it, a dish that lands on the table ready to be shared. It's a humble yet cherished meal, embodying the unpretentious spirit of everyday Thai dining.

Expect each bite to burst with the fiery kick of chilies, tempered by the fragrant embrace of holy basil. The minced chicken, enriched with oyster sauce, delivers depth and savory satisfaction, while a perfectly fried egg crowns the dish, its yolk mingling with the vibrant flavors below. Pad Kra Pao Gai should be eaten with jasmine rice, completing a meal that's both comforting and energizing.

Ingredients

400 gminced chicken
1 handfulholy basil
4chilies
2 tbspoyster sauce
1egg
to tastefine sea salt

Method

Heat a large wok or a heavy skillet over medium-high heat. Add 2 tablespoons of vegetable oil and swirl to coat the pan. Once the oil is shimmering, add 400 g of minced chicken, which has been patted dry and seasoned with a pinch of fine sea salt. Spread the chicken out in an even layer and let it brown without stirring for about 1 minute. Stir occasionally until the chicken is cooked through and lightly browned, with no pink remaining.
While the chicken is browning, finely chop 4 chilies. Once the chicken is browned, add the chopped chilies to the pan. Stir-fry for about 1-2 minutes until the chilies are tender and fragrant, releasing their spicy aroma.
Add 2 tablespoons of oyster sauce to the pan. Stir well to coat the chicken evenly. If the mixture seems too watery, let it cook for an additional minute to reduce the sauce slightly, ensuring it clings to the chicken.
Taste the chicken and adjust the seasoning with additional fine sea salt if needed. Remember, the dish should have a balanced salty and spicy flavor, typical of Pad Kra Pao Gai.
Turn off the heat and add a handful of holy basil leaves to the pan. Gently toss the chicken and basil together until the leaves are just wilted and their aroma is released.
In a separate small pan, fry 1 egg sunny-side up in a little oil until the edges are crispy and the yolk is still runny. Serve the Pad Kra Pao Gai hot, topped with the fried egg, and enjoy with steamed rice.