Chicken Basil - Gai Pad Gra Pow
2 tablespoons vegetable oil
4-7 Thai chillies, finely chopped
1 tablespoon sugar
1-2 bunches Thai basil (Gra Pow)
250 grams ground chicken
1 tablespoon garlic, finely chopped
3 tablespoons fish sauce
Chicken Basil, or Gai Pad Gra Pow, is one of the classics of Thai food and is surprising easy to make. You know you've made Chicken Basil right when the heat from the chili peppers plays just under the flavor of the gra pow and the fish sauce. Don't be afraid to use what seems like an excessive amount of basil leaves - they make the dish.
Preparation time: 5 minutes
Mince garlic and chillies together.
Clean and pick gra-pow leaves from their stem and tear large leaves into about halves. It may appear like a lot of leaves, but the leaves will shrink when cooked and this dish's flavor comes from the leaves.
Fry the garlic and chillies in oil over HIGH heat. When garlic starts to turn brown (next to no time), drop the ground chicken in. Stir constantly. The juice will start to come out. Keep stirring until all the juice is gone. It might take a couple of minutes.
Add sugar and fish sauce and turn for another minute.
Turn off the gas. Add the basil leaves and quickly turn it over a few times to mix the leaves with the meat. Put the gai pad gra pow in the serving plate or dishes. Serve hot with rice or tip it onto the rice and mix through.
Normally in Thailand, gai pad gra pow is served with a small bowl of chili pepper in fish sauce.