Thai Basil Chicken -Kai Kaprow

2 Servings











Ingredients

total of 430 calories in this dish without egg and rice

Ideally, this dish should be made with holy basil, which is not to be confused with sweet basil or even the purple-stemmed Thai basil. You'll know it by its scalloped edges and clove-like aroma, but you may have a hard time tracking it down. Regular sweet basil tastes just as good in this dish, if not quite so "authentic."
Ingredients

2 tablespoons peanut oil (or 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 1¼-inch lengths
1/2 pound ground chicken
2 tablespoons fish sauce
2 teaspoons sugar
2 tsp Oyster sauce
2 small kaffir leaves, very finely slivered ( optional)
1 bunch Holy basil, leaves only



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, kaffir leaves and stir-fry until basil is completely wilted. Remove from heat.

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