in Thailand

Spicy chicken with Thai basil

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Ingredients for 3 servings:

  • 500 g chopped chicken
  • 30 g Thai basil
  • 1 tsp sugar
  • 3 tbsp oil
  • 200 g palm hearts, coarsely grated
  • 2 cloves garlic
  • 8 small chili peppers
  • fish sauce
  • Soy sauce
  • oyster sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Pad Grapau Gai sai Yodmaprau

Crush the chilies (you can get the very small ones at Asian stores; don’t worry, they’re hot but still edible) and garlic in a mortar and pestle until they form a paste. Heat the oil in a pan and fry the paste. Then add the minced chicken and fry gently for a few minutes, stirring. Add the sauces and sugar to taste, half of the whole basil leaves, and the hearts of palm. Roast the other half of the basil in a little oil until crispy and sprinkle over the meat. Serve with rice, preferably Thai fragrant rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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