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Thai Basil Chicken (Pad Kra Pao Gai)

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Ingredients
  

  • 5 cloves Garlic minced
  • 4 Thai chilies thinly sliced (I removed the seeds)
  • 1 bunch fresh Sweet Basil leaves leaves only
  • 400 g Chicken Thighs boned, skinned and diced into 1.5cm x 1.5 cm
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Cooking Oil
  • 1/2 tsp Palm sugar to balance if preferred
  • A squeeze of lime juice

Instructions
 

  • Heat up a wok/pot with the cooking oil.
  • Add the minced garlic and chilies, and on low heat, stire till garlic is golden brown.
  • Add the chicken and when caramelized, add the fish sauce.
  • When chicken is 80% done, add the basil leaves and give it a quick stir.
  • Add the sugar if preferred, and adjust according to taste.
  • Serve with white, steamed rice and a fried egg. Egg must be fried over a high heat with 4 Tbsp of oil. I also like mine with a wedge of lime.