This is another recipe from Wandee Young’s Simply Thai Cooking, a dish that is very Thai. The choice of basil here makes for a different dish; the pepperiness of Thai Basil; the sweetness of Italian Basil; or the fragrance of Holy Basil (what we chose, because of its fragrance and flavour and health benefits - you can get this in better Chinese supermarkets). We would normally substitute chicken thighs for chicken breast, but you could also use trimmed pork tenderloin, to make Moo Krapao (Basil Pork). This is a quick dish, and serve with steamed Jasmine rice, but we made it even quicker to make, by using roasted chicken.Gai Krapao
Adapted from a recipe from Thai Simply Cooking, 2nd Edition
300 g skinless, boneless chicken thighs, thinly sliced
1/2 medium red pepper
5 Tbsp vegetable oil
1 tsp garlic, chopped
1 hot chili, roughly chopped (more to taste)
1 Tbsp fish sauce
1 tsp sugar
1 Tbsp soya sauce
1 Tbsp oyster sauce
2 Tbsp water
20 whole leaves fresh basil
1/2 tsp cornstarch
1 Tbsp water
Slice the chicken thighs thinly. Set aside.
Cut the red pepper into small squares. Set aside.
Heat oil on high heat in a wok or heavy-bottomed frying pan until just about to smoke. Add garlic and chilis and stir-fry for 30 seconds. Add chicken and stir-fry for 2 minutes. Add fish sauce, sugar and soya sauce and stir-fry for 1 minute. Add oyster sauce and water and cook for 30 seconds.
Add peppers and three-quarters of the basil leaves and stir-fry until the peppers begin to soften, about 2 minutes. Mix cornstarch with water and add to wok, stir-frying until the sauce is thickened somewhat, about 1 minute.