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Thai Basil Chicken Print Email


(Gai Pad Krapow)
2 TBS vegetable oil (pref peanut)
2-3 serrano peppers, or 1-2 jalapenos- to taste
1 large shallot, finely sliced
3 cloves garlic, minced
6 oz green beans, trimmed, chopped in 1¼-inch lengths
1/2 pound ground chicken
2 TBS fish sauce
2 tsp sugar
1 bunch basil, leaves only (Thai Holy Basil is the best, or use Italian basil)

To serve:
Steamed rice
Fried eggs, 1 per person (optional)
Nam pla prik (recipe follows) or fresh lime wedges

Heat the oil over high heat in a wok or large frying pan until shimmering. Add the chiles, shallots and garlic, stir-frying until golden, about 30 seconds.

Add the green beans and stir-fry until cooked but still crunchy, 3 to 4 minutes.

Add the ground chicken, using a wooden spoon or spatula to break up the meat into small pieces. Stir-fry until chicken is cooked through.

Add the fish sauce and sugar to the pan, and stir to distribute. Taste, and add more fish sauce or sugar if desired.

Reduce heat to medium-low. Add the basil leaves and stir-fry until completely wilted. Remove from heat.

Serve with boiled rice, fried egg (optional), and nam pla prik or lime wedges.
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Nam Pla Prik

3 TBS Fish sauce
1 TBS Fresh lime juice
1 hot chile, finely chopped
1 tsp finely sliced shallot

Mix fish sauce and lime juice to taste (about 3 parts fish sauce to 1 part lime juice) and add remaining ingredients. Can be held in refrigerator for up to two weeks. If a milder flavor is desired, blend in sugar to taste.

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