Thai · Main course · 25 min
دجاج بالريحان التايلاندي (باد كرابو غاي)
Pad krapow gai is Thailand's beloved street-stall stir-fry: hand-chopped chicken seared hard in a screaming-hot wok with pounded garlic and bird's eye chilies, glossed with a salty-sweet sauce, and finished with a huge handful of holy basil. Chopping thighs by hand instead of using pre-ground meat gives you craggy, uneven pieces that catch the sauce, and adding the basil off the heat keeps its peppery, anise-like perfume intact. Spooned over jasmine rice with a crispy fried egg, dinner is on the table in under half an hour.
thaistir-fryweeknight
