Pad Krapow Gai (Thai Basil Chicken with a Fried Egg)

Pad Krapow Gai (Thai Basil Chicken with a Fried Egg)

This is the everyday Thai dish that many people first fall for: minced chicken stir-fried hard with garlic, chilies and holy basil, served over rice with a crisp-edged egg on top. It comes together in one pan in under half an hour, and the flavors are bold, savory, a little sweet and very fragrant. It's a good place to start if you want to taste the heart of Thai home cooking tonight.

You need

• 1 tablespoon neutral oil, such as canola or peanut
• 4 cloves garlic, finely chopped
• 4 to 6 Thai bird's eye chilies, roughly chopped (more or less to taste)
• 8 ounces [225 g] ground chicken, preferably thigh meat
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon palm sugar or brown sugar
• 1 tablespoon water
• 1 cup [about 20 g] packed holy basil leaves (or Thai sweet basil if holy basil is unavailable)
• 2 large eggs
• 2 cups cooked jasmine rice, warm
• Sliced cucumber, to serve (optional)

Method

1. Set a wok or large skillet over high heat and add the oil. Wait about 30 seconds until it shimmers.
2. Add the garlic and chilies and stir-fry for 20 to 30 seconds, until the garlic is pale gold and the kitchen smells sharp and toasty. Don't let it go dark.
3. Add the ground chicken and spread it out. Let it sit for 1 minute without stirring so it browns, then break it up and stir-fry for 3 to 4 minutes, until no pink remains and the edges are caramelized.
4. Stir in the fish sauce, oyster sauce, dark soy and sugar, then add the water. Toss for 30 seconds until the sugar dissolves and the sauce clings to the meat.
5. Take the pan off the heat and fold in the basil leaves. They will wilt in about 20 seconds. Taste and adjust with a little more fish sauce for salt or sugar for balance.
6. While the basil wilts, heat a separate small nonstick skillet with 1 tablespoon oil over medium-high heat. Crack in the eggs and fry for 2 to 3 minutes, spooning hot oil over the whites, until the whites are set and crisp at the edges and the yolks are still runny.
7. Divide the rice between two plates, spoon the basil chicken alongside, and set a fried egg on top. Serve immediately with cucumber if using.