This is a quick, simple, spicy, Thai comfort food that always hits the spot.
- 1 tbsp. cooking oil
- 5 garlic cloves smashed
- 2–15 thai chilies (depending on your spice tolerance)
- 1.5 pounds of ground chicken (or beef or pork or turkey)
- 2 tbsp. of fish sauce (to taste, more if you like more salt, less if ya don’t)
- 1 tsp. of black, sweet soy sauce
- 1 tsp. of sugar
- 1 cup of holy basil leaves and flowers (use sweet basil if you must)
- Smash the garlic and chilies in your mortar and pestle. If you don’t have one, you can mince them.
- Pick off the leaves and flowers from the basil.
- Heat the oil in your wok or pan. Once it’s sizzling and dancing, toss in the garlic and chilies and be prepared for the coughing and burning lungs to set in, especially if you like it spicy. Just remind yourself the pain is worth it.
- Add the meat to the pan and cook until done.
- Then add sugar and sauces. Add a bit at a time, to make sure you get the flavor you prefer.
- Add some water if you think it’s dry. Toss in the basil until it wilts. Serve with rice.
- If you really want it Thai-style, after you remove the krapaw gai from the pan, fry one egg for each person and put it on top of their serving. It’s heavenly.
The black soy sauce is very concentrated and has a strong flavor, so be gentle using it.
- Serving Size: 2-3