Pad kra pao
Serves 2 | prep 15 mins | total time
- 90g jasmine or Thai fragrant rice
- 2 large skinless chicken breasts
- 3 Thai or bird eye red chillies
- 6 garlic cloves
- 2 large eggs
- 4 tbsp virgin coconut oil
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- a large pinch of coconut or palm sugar, or light brown sugar
- about 25g basil, Thai basil or coriander, leaves picked
- lime wedges, to serve
- Put the rice in a sieve and rinse until the water is clear. Put in a medium pan with 250ml boiling water and 1⁄2 tsp salt. Bring back to the boil, cover, lower the heat and cook for 12 minutes. Remove from the heat, fork over the grains and cover again.
- Meanwhile, chop the chicken into small pieces – less than 1cm across – and set aside. Roughly chop the chillies, removing some of the seeds as you go. Bash the garlic to loosen the skins, discard the skins and cut each clove into three. Pound the chilli and garlic, using a pestle and mortar, to a chunky mixture.
- Crack the eggs into separate small bowls. Heat a wok or frying pan over a high heat and add half the oil. Add 1 egg, then the other, and fry carefully, basting with hot oil until crispy around the edges but the yolks are still soft. Transfer to a plate using a slotted spoon; cover with an upturned bowl.
- Wipe out the wok or pan with kitchen paper and add the rest of the oil. Add the chilli and garlic mix and stir-fry for 1 minute. Add the chicken and stir for a further minute. Add the oyster and soy sauces and the sugar; continue to stir-fry for another minute until the chicken is just tender and cooked through, then fold in most of the herbs. Remove from the heat. Serve the cooked rice in bowls and top with the chicken, fried egg and the rest of the herbs. Serve with lime wedges for squeezing over the chicken.
This rice dish is a tasty dinner, but it’s big in Thailand as a power surge of a brunch.