Thai Chicken Krapauw
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken fillet (s), chopped (in the food processor)
- 1 red pepper (s), cut into strips
- 1 handful sugar snap peas, cut into diagonal strips
- 3 green peppers in 1cm rings
- 16 chilli pepper (s), red bird`s eye, chopped
- 6 clove (s) garlic, chopped
- 20 leaves Thai basil (Bai Krapao , a variant Thai basil, but not Bai Horapa)
- 150 ml chicken broth, ideally homemade
- 5 tablespoon oyster sauce
- 5 tablespoon fish sauce
- 4 tablespoon soy sauce, thick, sweet (Healthy Boy Brand)
- 1 splash lime juice
- some oil, for frying
- 4 egg (s), optional, 1 fried egg per person
Print Recipe
Pin Recipe Instructions
- Process the chicken fillet into minced meat in the food processor and sear it in the wok. Add the garlic, chillies, snow peas, peppers and bell peppers and let simmer for 2 minutes. Pour on the chicken stock, add the oyster, fish and thick sweet soy sauce and simmer for 4 minutes.
- Season with lime juice, add the Bai Grapao leaves, cook for another minute, stir - done.
- I also serve Thai fragrant rice, on which I top a fried fried egg as a crown. My Thai cook always does it that way. She says this is customary in her region to take the edge off the dish.
- PS: (Bai) Grapao is sometimes also written Krapauw
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