Pad Kra Pao

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Cook the Rice

• 50g Basmati Rice

In a sauce pot prepare your basmati rice in a pot according to package instructions.

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Prepare Ingredients and Cook the Chicken

• 150g Minced Chicken
• 2 Garlic Cloves
• 2 Red Thai Chilies
• 1/2 Onion
• 2 tsp Olive Oil

Mince the chicken breast if not already done. Mince the garlic cloves and the red Thai chilies. Finely dice the onion. Heat avocado oil in a pan or wok over medium-high heat. Add the minced garlic and sliced chilies, and stir-fry for about 1 minute until fragrant. Add the minced chicken and season with salt and pepper to taste. Cook until it's no longer pink, breaking it apart as it cooks, about 5 minutes.

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Add the Sauces and Basil

• 1 tbsp Soy Sauce
• 1 tbsp Oyster Sauce
• 1/2 tbsp Fish Sauce
• 1 tsp Sugar
• 60mL Chicken Broth
• 50g Holy Basil Leaves

Add the diced onion to the pan and cook for another 2 minutes. Stir in the soy sauce, oyster sauce, fish sauce, and sugar. Mix well to coat the chicken. Add the chicken broth or water and let the mixture simmer for 2-3 minutes until the sauce slightly thickens. Add the holy basil leaves and stir-fry until wilted, about 1 minute.

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Serve

Serve the Pad Kra Pao hot, over a bed of cooked rice.