Pad Krapow is one of Thailand’s most popular stir-fried one dish meals. This Basil and Chili combination can be made with chopped or sliced pork, chicken, and even shrimp or other types of seafood. My recipe is made with chicken leg meat with the bone left in. This adds all kinds of great taste to a dish that is already bursting with flavor. Try it, you’ll love it.
8 oz / 200 grams Chicken Meat (thigh or leg meat)
1 cup Holy basil (Bai Krapow Leaves)
1/2 Brown or Yellow Onion (small onion, sliced)
1/2 cup Yardlong beans (green beans, cut into 1 inch pieces)
7 – 8 Thai Hot Chili (whole prik kee nu chilies)
2 – 3 Garlic (large cloves)
1 Thai Long Chili (long mild red chili, cut into long slivers)
2 – 3 Baby corn (ears babycorn, cut lengthwise)
2 teaspoons White cane sugar
1 teaspoon Light Soy Sauce
1 Tablespoon Oyster Sauce
1/2 teaspoon Dark Sweet Soy Sauce
1: Chop the chicken thighs, including the bone, into 1 inch cubes.
2: Fry the crushed chilies and garlic together in oil for about seconds.
3: Add the chicken and stir it into the chili and garlic. Fry until until the chicken is cooked very well, stir continuously.
4: Add the onion to the pan, let it cook, then add light soy sauce, dark sweet soy sauce, oyster sauce, and sugar. Cook until the sugar melts.
5: Add the green beans and stir fry for about another minute. Then add just a little water. Add the mild red chili and baby corns to the pan and stir fry for about 30 seconds.
6: Remove from the heat and toss in the basil. Serve immediately with steamed rice..
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