Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 09/11/24. See terms.
Join now
Pad Krapow (Thai basil chicken)

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.

Notes

Serve with ½ cup (85 g) cooked white or brown rice per serve.

You might like

You might like