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Recipe: Gai Pad Kaprao One Of Our Favourites
Similar Categories: Gai, Pad, Kaprao, One, Our, Favourites
Ingredients
1 lb. boneless chicken thighs or breast, coarsely chopped, or cut
into small bite-size pieces
4-6 cloves garlic, finely chopped
4-6 shallots, thinly sliced (or substitute with 1/2 cup sliced
onion)
2-3 Tbs. peanut oil for stir-frying
2 tsp. black soy sauce (the semi-sweet kind)I often omit this
1-2 Tbs. fish sauce (nam bplah), to taste
1 cup fresh Thai holy basil (bai gka-prow), or 1 cup fresh Thai
sweet basil (bai horapa )
2 small kaffir lime leaves (bai ma-gkrood), very finely slivered
(optional)
2-3 fresh jalapeno or fresno peppers, cut into large slivers; or 5-
10 Thai chillies (prik kee noo), chopped and pounded with a mortar
and pestle I always use Thai Birds or Dragons
Generous Dash of ground white pepper
Prepare the ingredients as indicated. Leave the fresh basil leaves
whole; the flowers may also be used. The dried holy basil will
soften when soaked in tap water for 10-15 minutes. Pull off and
discard the hard stems. Drain.
Heat a wok until the surface is smoking hot. Swirl in the oil to
coat the wok surface. Wait a few seconds for the oil to heat, then
stir in the garlic, followed a few seconds later with shallots. Stir
another few seconds before adding the chicken. Stir-fry a minute or
two, or until most of the chicken has started to change color on the
outside and is no longer pink. Toss in the chillies, slivered kaffir
lime leaves and reconstituted dried holy basil (if using). Sprinkle
black soy sauce over the mixture and stir-fry another 15-20 seconds.
Then add fresh basil leaves and fish sauce to taste. Stir and mix
well. Stir-fry another half a minute, or until the basil is wilted
and the chicken is cooked through. Sprinkle with white pepper. Stir
and transfer to a serving dish, or spoon directly over individual
plates of plain steamed rice.
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