Pad Kra Pao
Recipe made by Chez Mama Ly
Blog: https://www.chezmamaly.com/blog
Youtube : https://www.youtube.com/channel/UCgwO1AEC7fa4jEJlR4-_EUg/featured
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Ingredients:
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350g chicken
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2/3 Thai chili peppers, or to taste
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2 garlic cloves
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60g fresh green beans
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1 shallot
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1 tablespoon of AYAM ™ oyster sauce
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1 tablespoon of AYAM ™ soy sauce
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2 teaspoons of Nuoc Mam AYAM ™ sauce
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1,5 teaspoon black soy sauce
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2 tablespoons of water
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1,5 teaspoons of AYAM ™ coconut sugar
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1 bunch of Thai basil or holy basil
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AYAM ™ coconut oil
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2 eggs
Preparation:
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Dice the chicken or coarsely chop it. Reserve.
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Cut the beans into pieces 2cm long.
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Chop the garlic cloves and Thai peppers as finely as possible. If you have a mortar and pestle, crush the garlic and chili and pound them into a paste. Mince the shallot.
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Combine the oyster sauce, soy sauce, Nuoc Mam sauce, dark soy sauce, water and sugar. Stir to dissolve the sugar.
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In a wok or large sauté pan, over high heat, sauté the garlic, shallots and chili peppers in coconut oil over medium-high heat until the garlic begins to turn golden.
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Add the chicken and stir until half-seared. Reduce the heat to medium and add the sauce and continue to mix until the chicken is almost cooked.
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Add the long beans; stir until chicken is cooked through and sauce is well absorbed, about 2 minutes.
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Remove the appliance from the heat and stir in the Thai basil leaves.
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Taste and adjust the seasoning as needed.
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For the fried egg, heat about 1 cm of vegetable oil in a small non-stick skillet or wok over medium-high heat. Once the oil is hot, crack the egg directly into the pan and fry until the edges are golden and bubbly.
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Serve the chicken and basil stir-fry over rice and garnish with a fried egg.