Thai Basil Chicken (Gai Pad Gra Pow)

2 tablespoons vegetable oil
4-7 Thai chili pepper, minced
1 tablespoon sugar
1-2 packages holy basil
1/2 lb ground chicken
1 tablespoon garlic, minced
3 tablespoons fish sauce

2 tablespoons vegetable oil
4-7 Thai chili pepper, minced
1 tablespoon sugar
1-2 packages holy basil
1/2 lb ground chicken
1 tablespoon garlic, minced
3 tablespoons fish sauce
Tips and substitutions

In Thai restaurants in America, Sweet basil or Thai basil is usually used for this dish. While an acceptable substitute, it is not quite the same.

Mince garlic and chili pepper together. Clean and pick basil (gra-pow) leaves from their stem. It may appear like a lot of leaves, but the leaves will shrink when cooked and this dish's flavor comes from the leaves.

Fry the garlic and chili pepper in oil over high heat. When garlic starts to turn brown, drop the ground chicken in. Stir constantly. The juice will start to come out. Keep stirring until all the juice is gone. It might take a couple of minutes. Add sugar and fish sauce. Then add Thai basil. Quickly turn it over a few times to mix the leaves with the meat and then remove from the fire and put the gai pad gra pow in the serving plate or dishes. Serve hot with rice

Number of Servings: 2

Recipe submitted by SparkPeople user NJEGGY.