Gai Kraprow Recipes

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

Steps:

• Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
• Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
• Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
• Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

EAT FOR EIGHT BUCKS: GAI PAD KRAPOW (THAI BASIL CHICKEN) RECIPE

Steps:

• Heat the oil over high heat in a wok or large frying pan. When you can see waves forming in the hot oil, add the chilis, shallots, and garlic and stir-fry until golden, about 30 seconds.
• Add the green beans and stir-fry until cooked but still crunchy, 3 to 4 minutes.
• Add the ground chicken, using a wooden spoon or spatula to break up the meat into small pieces. Stir-fry until chicken is cooked through.
• Add the fish sauce and sugar to the pan, and stir to distribute. Taste, and add more fish sauce or sugar if desired.
• Reduce heat to medium-low. Add the basil leaves and stir-fry until completely wilted. Remove from heat.
• Serve with boiled rice, fried egg (optional), and nam pla prik or lime wedges.
• Nam Pla Prik (Chili Fish Sauce): Mix fish sauce and lime juice to taste (a typical ratio is 3-4 parts fish sauce to 1 part lime juice) and pour over chilis and shallots. Consume immediately, or pour into a clean jar and store in refrigerator for up to two weeks.

GAI KRAPROW

Steps:

• In a large bowl, stir together all ingredients except vegetable oil, chiles, and basil. Heat a wok or skillet over high heat. Add oil. Once oil is hot, add chicken mixture and stir fry until chicken is cooked, about 5 minutes. Stir in chiles and basil just before serving.

GAI PAD BAI GAPROW

Steps:

• Freeze chicken, wrapped in plastic wrap, 30 minutes to facilitate slicing. Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2-inch pieces.
• Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until golden. Add chicken and cook, stirring constantly to prevent sticking, until all chicken is opaque white, 3 to 4 minutes.
• Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper and stir-fry until combined. Add basil and stir-fry 30 seconds. If using holy basil, stir-fry 1 minute more, or until basil is wilted but still green. Stir in lime juice.
• Serve chicken with rice.