PAD KRA PAO “
GAI
”
I
ngredi
ents you’
l
l need
For the f
ri
ed egg (
opti
onal
, but I
thi
nk i
t’
s mandatory)
1 egg
2 tabl
espoons of oi
l f
or f
ryi
ng
For the basi
l chi
cken
1 chi
cken breast (
or any other
cut of bonel
ess chi
cken, about
200 grams)
5 cl
oves of garl
i
c
4 – 10 Thai chi
l
i
es – when you
f
ry the chi
l
i
es, they aren’
t as
spi
cy
1 tabl
espoon oi
l f
or f
ryi
ng
1 teaspoon of oyster sauce
1/2 teaspoon l
i
ght soy sauce
1 spl
ash of dark sweet soy sauce
(
you can use I
ndonesi
an kecap
mani
s)
1/2 teaspoon sugar
1 handf
ul of Thai hol
y basi
l
l
eaves (
real
l
y try to get hol
y
basi
l
)
Another way you can real
l
y el
evate the f
l
avor of thi
s Thai basi
l
chi
cken reci
pe i
s by usi
ng a m ortar and pestl
e to hand gri
nd your
garl
i
c and chi
l
i
es. A garl
i
c press woul
d al
so do the j
ob wel
l
.
Unl
i
ke m i
nci
ng, gri
ndi
ng real
l
y rel
eases al
l the j
ui
ces and oi
l
s of
the chi
l
i
es and garl
i
c and i
t bri
ngs out an extra depth of f
l
avor,
whi
ch i
n return m akes the enti
re di
sh of chi
cken basi
l m ore
vi
brant, garl
i
cky and spi
cy.
Y ou don’
t need to crush the garl
i
c and chi
l
i
es down to a curry
paste, but you’
re j
ust l
ooki
ng f
or j
ust a coarse crush, l
i
ke i
n the
photo above.
But no worri
es i
f you don’
t have a m ortar and pestl
e, m i
nci
ng i
s
sti
l
l adequate.