Pad Krapow — Thai Basil Chicken
Chicken chopped by hand rather than minced, hit hard with garlic and bird's eye chilli, finished with two handfuls of basil off the heat.
Why it works
Chopping thigh meat by knife leaves ragged pieces that brown in patches and stay juicy, where mince packs together and steams. The basil goes in off the heat — holy basil loses its peppery, clove-like edge within about thirty seconds of direct cooking. The rice goes on before you pick up the cleaver, so it is resting under its lid by the time the pan is done.
Method
- Boil the kettle. Put the rinsed rice, salt and boiling water in a small pan, bring back to the boil, clamp on a lid and cook on the lowest heat for 10 minutes, then leave it covered off the heat until you serve.
- Chop the chicken into rough 1 cm pieces — coarse and uneven is right. Flatten the garlic and chillies with the side of the knife and chop to a rough paste. Stir the fish sauce, both soys, sugar and water in a small bowl.
- Get a large frying pan very hot, add the oil, then the garlic and chilli. Stir 15 seconds, until it smells sharp and the garlic is just turning pale gold.
- Add the chicken and spread it out. Leave 90 seconds without stirring to take colour, then stir-fry 3 minutes until no pink remains.
- Add the onion, beans, baby corn and sauce. Cook hard for 3 minutes, until the liquid reduces to a glossy coating and the beans are still bright.
- Off the heat, throw in the basil and stir just until it wilts. Fork the rice loose into four warm bowls and spoon the chicken straight over it, with everything left in the pan.
For the toddler
The chilli paste hits the pan at step 3, so there is no moment to lift a mild portion out and theirs is best cooked apart. At step 2, set aside a handful of the chopped chicken with a few beans and baby corn, fry them in plain oil in a small pan, and leave out the fish sauce and soy entirely. Chop the chicken fine and cut the beans and corn into short soft pieces.
How the toddler notes workChef’s notes
Pork shoulder, turkey thigh or crumbled firm tofu all work. Swap the dark soy for 1 tbsp oyster sauce for a rounder version.
Chop the garlic and chilli paste in bulk and freeze in teaspoon blobs.
A fried egg per person with lacy edges, cooked in the same pan after, and a saucer of nam pla prik — fish sauce with sliced chilli and a squeeze of lime.
Keeps 3 days and reheats well, though the basil fades — add fresh leaves at the table.