Pad Kra Pow

Serves 1
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Directions

  1. 1Start by dicing up chicken thighs and adding them to a hot pan with plenty of oil.
  2. 2Start by dicing up chicken thighs and adding them to a hot pan with plenty of oil.
  3. 3Start by dicing up chicken thighs and adding them to a hot pan with plenty of oil.
  4. 4While the chicken is searing, remove the stems from Thai chilies and add to a mortar and pestle along with some garlic.
  5. 5While the chicken is searing, remove the stems from Thai chilies and add to a mortar and pestle along with some garlic.
  6. 6While the chicken is searing, remove the stems from Thai chilies and add to a mortar and pestle along with some garlic.
  7. 7Smash the chilies and garlic into a paste.
  8. 8Smash the chilies and garlic into a paste.
  9. 9Smash the chilies and garlic into a paste.
  10. 10Add the chili-garlic paste to the chicken, along with some sliced shallots and green beans.
  11. 11Add the chili-garlic paste to the chicken, along with some sliced shallots and green beans.
  12. 12Add the chili-garlic paste to the chicken, along with some sliced shallots and green beans.
  13. 13Give everything a mix.
  14. 14Give everything a mix.
  15. 15Give everything a mix.
  16. 16Make the sauce by combining chicken broth, regular soy sauce, dark soy sauce, fish sauce, oyster sauce, and palm sugar.
  17. 17Make the sauce by combining chicken broth, regular soy sauce, dark soy sauce, fish sauce, oyster sauce, and palm sugar.
  18. 18Make the sauce by combining chicken broth, regular soy sauce, dark soy sauce, fish sauce, oyster sauce, and palm sugar.
  19. 19Pour the sauce into the pan to deglaze and let everything thicken up.
  20. 20Pour the sauce into the pan to deglaze and let everything thicken up.
  21. 21Pour the sauce into the pan to deglaze and let everything thicken up.
  22. 22Cut the heat and fold in a generous amount of basil leaves, stirring just until wilted to preserve their bright aroma.
  23. 23Cut the heat and fold in a generous amount of basil leaves, stirring just until wilted to preserve their bright aroma.
  24. 24Cut the heat and fold in a generous amount of basil leaves, stirring just until wilted to preserve their bright aroma.

Ingredients

  • 0.33 cup chicken broth
  • 0.33 cup chicken broth
  • 0.33 cup chicken broth
  • 1 tablespoon oyster sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp dark soy sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons fish sauce
  • 2 tsp palm sugar
  • 2 tsp palm sugar
  • 2 tsp palm sugar
  • 2 tablespoons vegetable oil
  • 2 tablespoons vegetable oil
  • 2 tablespoons vegetable oil
  • 1 pound skinless, boneless chicken thighs, finely chopped
  • 1 pound skinless, boneless chicken thighs, finely chopped
  • 1 pound skinless, boneless chicken thighs, finely chopped
  • 0.25 cup sliced shallots
  • 0.25 cup sliced shallots
  • 0.25 cup sliced shallots
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 2 tablespoons minced Thai chilies or serrano
  • 2 tablespoons minced Thai chilies or serrano
  • 2 tablespoons minced Thai chilies or serrano
  • 1 cup fresh basil leaves, very thinly sliced
  • 1 cup fresh basil leaves, very thinly sliced
  • 1 cup fresh basil leaves, very thinly sliced
  • white sugar
  • white sugar
  • white sugar
  • brown sugar
  • brown sugar
  • brown sugar
  • green beans
  • green beans
  • green beans
  • rice
  • rice
  • rice
  • egg
  • egg
  • egg

Equipment

panmortar and pestlewok or heavy skillet

Tips

  • A mix of white and brown sugar works as well if palm sugar is not available.
  • Holy basil is best, Italian basil is good too.
  • Serve immediately over rice, ideally topped with a crispy fried egg.
Pad Kra Pow | Clip Recipe