Pad Kra Pao Gai (ผัดกระเพราไก่); this is one of the most memorable dishes we acquired for the repertoire during our stint in Australia. I’d even go as far as to say that it’s my wife’s absolute favourite – it makes a regular appearance on our table.
You’ll notice that Thai basil (bai horapha) has beautifully deep purple stalks. The wonderful aniseed flavour of this variety is so distinctive, yet rather than being overpowering, it’s delicate and fragrant.
This recipe introduced us to ‘garlic shoots’ which unfortunately we’ve never seen since leaving Australia, other than chopped up and frozen in mixed vegetable bags at Waitrose. Garlic shoots are so special to us that I’ll admit to buying numerous bags and picking through! Like long, perfectly straight green beans, garlic shoots have a mild flavour and provide a slightly squeaky, crunchy texture to the dish.
You could always have a go at growing them yourself as they’re just garlic scapes with the flower bud removed. If you can’t get your hands on any, fine green beans will suffice.
- 2 Chicken breasts
- 4 Garlic cloves
- 3cm Galangal (or Ginger)
- 1/2 Chilli
- 1/2 Red Pepper
- Small bunch of Asparagus
- Small bunch of Spring Onions
- Small bunch or Garlic Shoots or Green Beans
- Bunch of Thai Basil
- 3 tbsp Oyster Sauce
- Splash of Fish Sauce (optional)
Cut the chicken breasts into thin slices.
Blend the garlic, chilli and galangal into a paste using a mortar and pestle or roughly chop it all together. Marinate the chicken in a covered dish or bag in the fridge for at least 30 minutes.
Slice the vegetables into roughly the same size and set aside. Do make sure that you have everything ready to go and within reach before you start cooking as it’s going to be quick quick quick.
In a wok or large frying pan, heat a tablespoon or so of vegetable oil.
Stirring as you go, first fry the marinated chicken for a couple of minutes.
Add the vegetables and fry for a further minute.
Add the oyster sauce and a splash of fish sauce (or water if it’s not your thing), cooking for another couple of minutes.
Finally, add the Thai basil for just 30 seconds so that it wilts and releases its beautiful aroma.
So in total, the stir fry should take you about five and a half minutes to cook.
Serve with white rice or cauliflower rice for a healthier option.