15-Minute Thai Basil Chicken Mince Pad Kra Pao
Chicken mince stir-fried hot with garlic, chillies and basil in a salty-sweet sauce. Spoon it over rice and top with a fried egg.
Raw materials
Mince cooks in minutes. Keep the heat high so it browns instead of stewing.
Ingredients
Method
Have everything measured before the pan is hot. This cooks very fast.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Mix the sauce ingredients in a small bowl.
- 02Heat the wok
Heat the oil in a wok or wide pan on the highest heat until it shimmers.
- 03Fry the aromatics
Add the garlic and chillies and stir for 15 seconds.
- 04Brown the mince
Add the mince and break it up. Fry for 4 to 5 minutes until browned and no pink remains. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 05Sauce and beans
Add the beans and sauce. Toss for 2 minutes until the beans are just tender.
- 06Basil and serve
Turn off the heat, fold through the basil and serve over rice topped with a fried egg.
Questions
Can I use normal basil?+
Yes. Sweet basil works. Add a few mint leaves for a closer match to holy basil.
How do I make it milder?+
Use fewer chillies and deseed them.