Pad Krapow (Thai basil chicken)
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
One of the most popular dishes in Thai cuisine, our version is fresh, light and super-flavoursome. It’s worth using Thai basil for a traditional flavour, but if you can't find it, regular basil or coriander can be substituted.
Ingredients
Sunflower oil
1 tbs
Brown onion
1 medium, thinly sliced
Garlic
3 clove(s), finely chopped
Fresh red chilli
3 whole, (small), deseeded, thinly sliced, plus extra to serve
Chicken breast mince
500 g
Green string beans
200 g, cut into 4cm lengths
Red capsicum
1 medium, chopped
Soy sauce
2 tbs, or tamari
Fish sauce
1 tbs
Honey
2 tsp
Salt reduced chicken stock
⅓ cup(s), (80ml)
Thai basil
½ cup(s), fresh leaves, plus extra to serve
Egg(s)
4 medium
Instructions
1
Heat oil in a large wok over high heat. Stir-fry onion, garlic and chilli for 1–2 minutes, until lightly golden. Add mince and stir-fry, breaking up lumps, for 2 minutes or until no longer pink. Add beans and capsicum. Stir-fry for 2 minutes or until vegetables are just tender.
2
Add sauces and honey, and stir-fry for 1 minute, then stir in stock. Simmer for 4 minutes or until liquid has reduced and thickened slightly. Add basil and stir-fry until just wilted.
3
Meanwhile, half fill a large frying pan with water, add a pinch of salt and bring to a simmer. Carefully crack 1 egg into a cup and slide into water. Repeat with remaining eggs. Poach eggs gently for 2–3 minutes, until whites are set and yolks are cooked to your liking.
4
Divide stir-fry among bowls. Top each serving with a poached egg. Serve sprinkled with extra basil and chilli.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.