Eat For Eight Bucks: Gai Pad Krapow (Thai Basil Chicken) Recipe

• 2 tablespoons vegetable oil
• Chilis, finely chopped (use 2-3 serrano peppers for a very mild heat; 2-3 bird's eye chilis for a medium heat)
• 1 large shallot, finely sliced
• 3 cloves garlic, minced
• 1/3 pound green beans, trimmed, chopped in 11/4-inch lengths
• 1/2 pound ground chicken
• 2 tablespoons fish sauce
• 2 teaspoons sugar
• 1 bunch basil, leaves only
• Boiled rice
• Fried eggs, 1 per person (optional)
• Nam pla prik (recipe follows) or fresh lime wedges
• Fish sauce
• Fresh lime juice
• Chilis, finely chopped
• Shallots, finely sliced

1. Heat the oil over high heat in a wok or large frying pan. When you can see waves forming in the hot oil, add the chilis, shallots, and garlic and stir-fry until golden, about 30 seconds.
2. Add the green beans and stir-fry until cooked but still crunchy, 3 to 4 minutes.
3. 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.
4. Add the fish sauce and sugar to the pan, and stir to distribute. Taste, and add more fish sauce or sugar if desired.
5. Reduce heat to medium-low. Add the basil leaves and stir-fry until completely wilted. Remove from heat.
6. Serve with boiled rice, fried egg (optional), and nam pla prik or lime wedges.
7. Mix fish sauce and lime juice to taste (a typical ratio is 3-4 parts fish sauce to 1 part lime juice) and pour over chilis and shallots. Consume immediately, or pour into a clean jar and store in refrigerator for up to two weeks.

vegetable oil, serrano peppers, shallot, garlic, green beans, ground chicken, fish sauce, sugar, basil, rice, eggs, nam, sauce, lime juice, shallots

Taken from www.seriouseats.com/recipes/2009/02/eat-for-eight-bucks-gai-pad-krapow-thai-basil-chicken-recipe.html (may not work)