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Le Chaudron recipe
Thaïland pad kra pao
Thai holy basil chicken stir-fry
⏱ 20 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)ground chickenor beef
4 clovesgarlic, crushed
5red and green Thai chilies, chopped
200 g (7 oz)green beans, sliced
1generous bunch of Thai holy basil
3 tbspfish sauce
2 tbspoyster sauce
1 tbsppalm sugar
4fresh eggsfor frying
- 500 g (18 oz) ground chicken or beef
- 4 cloves garlic, crushed
- 5 red and green Thai chilies, chopped
- 200 g (7 oz) green beans, sliced
- 1 generous bunch of Thai holy basil
- 3 tbsp fish sauce
- 2 tbsp oyster sauce
- 1 tbsp palm sugar
- 4 fresh eggs for frying
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Pound the garlic and chilies into a paste in the mortar.
- Heat the wok with 3 tbsp of oil over very high heat and fry the paste for 30 seconds.
- Add the chicken and stir-fry for 5 minutes, breaking it up.
- Add the green beans and stir-fry for 2 minutes so they stay crisp.
- Add the fish sauce, oyster sauce and palm sugar and stir-fry 1 more minute.
- Off the heat, stir in plenty of torn basil.
- Fry the eggs in a separate pan and serve over rice, each topped with a runny-yolk egg.
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