Thai Chicken Krapauw

Ingredients for 4 servings:

• 600 g chicken fillet(s), chopped (in a food processor)
• 1 red pepper(s), cut into strips
• 1 handful of sugar snap peas, cut into diagonal strips
• 3 peppers, green, in 1cm rings
• 16 chili pepper(s), red bird’s eye, chopped
• 6 garlic cloves, chopped
• 20 Thai basil leaves (Bai Krapao leaves, a variant of Thai basil, but not Bai Horapa)
• 150 ml chicken broth, ideally homemade
• 5 tbsp oyster sauce
• 5 tbsp fish sauce
• 4 tbsp soy sauce, thick, sweet (Healthy Boy Brand)
• 1 dashes lime juice
• some oil for frying
• 4 eggs, optional, 1 fried egg per person

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Original recipe from my Thai; very spicy

Mince the chicken fillet in a food processor and stir-fry in a wok. Add the garlic, chilies, snow peas, chili peppers, and bell peppers and simmer for 2 minutes. Pour in the chicken stock, add the oyster sauce, fish sauce, and thick sweet soy sauce, and simmer for 4 minutes. Season with lime juice, add the bai grapao leaves, cook for another minute, stir, and you’re done. I serve it with Thai fragrant rice, topped with a fried egg. My Thai cook always does it this way. She says it’s common in her region to take the heat off the dish. PS: (Bai) Grapao is sometimes also spelled Krapauw…