Gai Pad Krapow

Ingredients

  • Thai Basil Leaves
  • Green or Red Thai Chiles, stemmed
  • Garlic, peeled
  • Fish Sauce
  • Oyster Sauce
  • Sugar
  • White Vinegar
  • Boneless, Skinless chicken breasts, trimmed and cut into 2 inch pieces
  • Shallot, sliced thin
  • Vegetable Oil
  • Red Pepper Flakes

Steps

  1. Pulse 1/2 cup basil, chiles, and garlic in food processor until finely chopped, 10-12 pulses, scraping down sides of bowl as needed. Transfer 1-1/2 tsp of mixture to small bowl and stir in 1-1/2 tsp fish sauce, oyster sauce, sugar, and vinegar. Transfer remaining basil mixture to nonstick skillet.
  2. Pulse chicken and fish sauce in food processor until meat is coarsely chopped, 6-8 pulses. Transfer to medium bowl and refrigerate for 15 minutes.
  3. Stir shallot and oil into basil mixture in skillet. Cook over medium-low heat, stirring constantly, until garlic and shallot are golden brown, 5-8 minutes.
  4. Stir in chopped chicken and cook over medium heat, breaking up chicken with wooden spoon, until only traces of pink remain, 2-4 minutes. Add reserved basil mixture and cook, stirring constantly, until chicken is no longer pink, about 1 minute. Stir in remaining basil leaves and cook, stirring constantly until basil is wilted, 30-60 seconds. Serve immediately, passing extra fish sauce, sugar, vinegar, and pepper flakes separately.

Notes!

"The Complete Cooking For Two Cookbook" America's Test Kitchen