Thai Basil Chicken (Pad Kra Pao)

Ingredients

• 300 g ground chicken
• 1 cup Thai basil (or sweet basil)
• 4 cloves garlic
• 2 chili Thai chili (or serrano), finely chopped
• 1.5 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 tbsp oyster sauce(optional)
• 1 tbsp neutral oil
• 2 cups steamed jasmine rice

Instructions

1. 1

   Prep (10 minutes): Mince the garlic and finely chop the chilies. Pick and roughly tear the Thai basil leaves. Measure sauces and sugar.

2. 2

   Cook (15 minutes): Heat a wok or skillet over medium-high heat with the oil. Add garlic and chilies and stir-fry for about 30–60 seconds until fragrant.

3. 3

   Add the ground chicken and cook, breaking it up, for 6–8 minutes until browned and cooked through.

4. 4

   Stir in soy sauce, fish sauce, brown sugar, and (if using) oyster sauce. Cook 1–2 minutes to thicken slightly and coat the chicken.

5. 5

   Turn off the heat and add Thai basil. Toss until wilted (about 30–60 seconds). Serve immediately over steamed jasmine rice.