Here's one of my favorite Thai dishes, an absolute treat specially for spice lovers. The blend of Basil & Thai chilies totally ignites your senses..... & truly leads the way to ur man's heart! I assure you. However I must add in that cooking Thai food can be tricky & takes a lot patience & practice before getting that perfect blend of anything right from Tom Yam to Ka Prao Gai! Always keep ur ingredients ready before cooking thai food as it has be done quickly to retain the flavour of each ingredient used. Goes excellently well with a mug of Beer Singha! Chaiyo guyz! Chaiyoooo! Ingredients
200 grams ground chicken
9 bird chilies
5 big garlic cloves (peeled)
1 cup holy basil (soaked in water)
3 coriander roots
2 tbsp fish sauce
1 tbsp seasoning sauce
1 tbsp sugar
2 tbsp water/stock
Method
Crush the garlic, coriander & green chilies until fine.
Add 3 tbsp oil in a hot wok, set stove on high, add the garlic & chilies. Cook until the garlic & chilies soften.
200 grams ground chicken
9 bird chilies
5 big garlic cloves (peeled)
1 cup holy basil (soaked in water)
3 coriander roots
2 tbsp fish sauce
1 tbsp seasoning sauce
1 tbsp sugar
2 tbsp water/stock
Method
Crush the garlic, coriander & green chilies until fine.
Add 3 tbsp oil in a hot wok, set stove on high, add the garlic & chilies. Cook until the garlic & chilies soften.
Add in the chicken & stir until cooked
Add in fish sauce, seasoning soy sauce, sugar and water/stock & mix well with the chicken. Turn off the heat.
Add in fish sauce, seasoning soy sauce, sugar and water/stock & mix well with the chicken. Turn off the heat.
Add in the basil & stir.
Serve: With Rice & fried egg.
Cuisine: Thai
Hints:
Here are a few basic sauces that are required in cooking Thai food
(in order from right to left)
1. Fish sauce - Nam Pla
2. Light soy sauce - Si Yu Khao
3. Oyster Sauce - Naman Hoy
4. Seasoning Sauce
5 comments:
what adaptions have been made so this dish can be prepared in australia
i need to know for a school assignment please let me know as soon as possible please
cheers mikayla...
The recipe posted here is basically howz thai's authentically prepare this dish here in bangkok.
You could substitute the seasoning sauce & fish sauce for light soya sauce and a dash of thick black soya sauce & salt....(do a taste test before adding the salt though)however, basil is a must for this recipe. I've tried making this in India where fish sauce and seasoning sauces aren't available and it turns out just fine.
Cooking thai food is easy but tricky... it takes some practice to get the right blend of spices & sauces...!! Go easy on the chilies though coz basil by itself is adds in a hot flavor to it! Hope this helps.
Hi Mamz,
I made kra Pao Gai last weekend but was not as good as the one I know from Bangkok so I googled again and trying to look for the perfect one. I want to try your recipe. What is seasoning sauce? Can I put the maggi seasoning because I am not sure we have the other one here in Holland. Do you think this is crucial to make the perfect Kra Pao?
Thanks,
Ping
Hi Ping, I have not used maggi seasoning before. But like I've mentioned above.
Try using :
Light Soy sauce
Dash of Thick Soy Sauce
Sugar
Salt
Chicken stock
Make sure the chicken does not overcook. Use tender minced chicken. The type of soy sauce you use does make a lot of difference. Have you tried looking for soya sauces in the chinese/Asian store?Dont forget the sugar and the basil. Add the basil after you turn off the gas. Hope this helps. Let me know how it turns out.
Mamz
This was out of the world and felt its in par with the street hawkers in Bangkok! I tired this and got it the second time! as I was in a hurry to just hog the first time :)
Please share more.
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