Pad Kra Pao

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Cook the Rice

• 50g Basmati Rice

In a sauce pot prepare your basmati rice in a pot according to package instructions, ensuring you wash your rice until the water runs clear before cooking. Mince the chicken breast if not already done. Mince the garlic cloves and slice the red Thai chilies. Slice the onion.

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Prepare Ingredients and Cook the Chicken

• 150g Minced Chicken
• 2 Garlic Cloves
• 2 Red Thai Chilies
• 1/2 Onion
• 2 tsp Olive Oil

Mince the chicken breast if not already done. Mince the garlic cloves and slice the red Thai chilies. Slice the onion. Heat the oil in a pan or wok over medium-high heat. Add the minced garlic and sliced chilies, and stir-fry for about 1 minute until fragrant. Add the minced chicken and season with salt and pepper to taste. Cook until it's no longer pink, breaking it apart as it cooks, about 5 minutes.

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Add the Sauces and Basil

• 1 tbsp Soy Sauce
• 1 tbsp Oyster Sauce
• 1/2 tbsp Fish Sauce
• 1 tsp Sugar
• 60mL Chicken Broth
• 50g Holy Basil Leaves

Add the sliced onion to the pan and cook for another 2 minutes. Stir in the soy sauce, oyster sauce, fish sauce, and sugar. Mix well to coat the chicken. Add the chicken broth or water and let the mixture simmer for 2-3 minutes until the sauce slightly thickens. Add the holy basil leaves and stir-fry until wilted, about 1 minute.

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Serve

Serve the Pad Kra Pao hot, over a bed of cooked rice.