PAD KRA PAO

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PREP TIME 12 minutes
COOK TIME 20 minutes
SERVES 4

INGREDIENTS

700g chicken thighs, cut into 1cm cubes

2cm knob of ginger, finely diced

2 shallots, finely diced

1-2 bird’s eye chillies, thinly sliced

4 tbsp fish sauce

Juice of ½ lemon

8 Thai basil leaves

1 tbsp brown sugar

2 packets Tilda instant basmati rice

4 eggs

2 tbsp Pukara garlic olive oil

METHOD

Step 1 

Heat the garlic olive oil in a large sauté pan or wok over medium-high heat.

Add the chicken, ginger, shallots, and chillies. Stir-fry until the chicken is cooked through and browned. Mix in the brown sugar and fish sauce and lemon juice, cooking until the sauce caramelises and coats the chicken. Stir through the Thai basil leaves just before removing from the heat.

Step 2

In a separate pan, fry the eggs to your preferred doneness.

While the eggs are cooking, heat the rice according to the packet instructions.

Step 3

To serve, layer the rice in individual bowls, spoon the chicken stir-fry over the top, and finish with a fried egg.