Pad Kra Pao (Thai Basil Chicken)

A spicy Thai stir-fry with minced chicken, holy basil, and chili, traditionally served over rice with a fried egg on top.

• 400 g minced chicken (or pork)
• 4 garlic cloves, finely chopped
• 2–3 bird's eye chilies, thinly sliced
• 2 tbsp oil for frying
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1 large handful holy basil (or Thai basil)
• Jasmine rice and 4 fried eggs for serving

Method

1. 1
   Mix oyster sauce, light soy sauce, dark soy sauce, and sugar in a small bowl.
2. 2
   Heat oil in a wok or large pan over high heat. Sauté garlic and chili for 30 seconds until fragrant.
3. 3
   Add the minced chicken and stir-fry until fully cooked through, breaking up any clumps.
4. 4
   Pour in the sauce mixture and stir well to coat.
5. 5
   Toss in the basil leaves and stir-fry for 15–30 seconds until just wilted. Remove from heat immediately.
6. 6
   Serve over jasmine rice and top with a crispy fried egg.