Granny’s Pad Krapao (ผัดกะเพราไก่สูต)

Ingredients

Minced chicken 450 grams

Water 2 tbsp

Fish sauce 2 ½ tbsp

Sugar 1 tbsp (palm sugar is best here, brown second, white last)

Rice bran oil 2 tbsp

Holy basil (plucked leaves) 1 cup

Fried holy basil leaves for serving

Holy basil chili paste

Yellow chili (sliced) 40 grams

Red chili (sliced) 40 grams

Salt 1 tsp

Thai garlic 30 grams

Galangal (sliced) 1 ½ tbsp

Coriander root (sliced)

Directions

1. Pound both colors of chili peppers with salt until fine. Add garlic, galangal, and coriander root. Continue to pound until fine.

2. Stir-fry the chicken in a pan until cooked through. Remove and set aside.

3. Add rice bran oil to the pan. Add the basil chili paste and stir-fry until fragrant. Add the reserved chicken. Add water. Season with fish sauce and sugar. Stir-fry until well blended. Taste and adjust the flavor as desired.

4. Increase the heat, add the basil leaves and stir-fry until the basil softens. Scoop into a serving dish and sprinkle with the crispy fried basil leaves.

Notes

Professor Srisamorn Kongphan's recipe. It is a traditional basil recipe that is not seasoned with oyster sauce or dark soy sauce.

https://youtu.be/ng4rRGYPO8Q?si=0f6wGhcz6PNPT36j