Recipes Every Home Cook Should Know | Pad Kra Pow #cooking #recipe
The recipes every home cook should know. Ep 8: Pad Kra Pow
Ingredients:
– ⅓ cup chicken broth
– 1 tablespoon oyster sauce
– 1 tablespoon soy sauce
– 1 tsp dark soy sauce
– 2 teaspoons fish sauce
– 2 tsp palm sugar
– 2 tablespoons vegetable oil
– 1 pound skinless, boneless chicken thighs, finely chopped
– ¼ cup sliced shallots
– 6 cloves garlic, minced
– 2 tablespoons minced Thai chilies or serrano
– 1 cup very thinly sliced fresh basil leaves
Begin by making the sauce with broth, soy sauces, fish sauce, oyster sauce, and sugar. Next, pound the garlic and Thai chilies in a mortar and pestle into a coarse paste to release their essential oils. Heat the oil in a wok or heavy skillet over high heat until shimmering, then add the diced chicken, searing until browned and nearly cooked through. Incorporate the chili-garlic paste, sliced shallots, and green beans, stir-frying for about a minute until fragrant. Deglaze the pan with the pre-mixed sauce tossing constantly as the liquid reduces into a glossy glaze that coats the protein. Finally, cut the heat and fold in a generous amount of basil leaves, stirring just until wilted to preserve their bright aroma, and serve immediately over rice, ideally topped with a crispy fried egg.
5 Comments
Looks sooo good
And looks at I taste sooo hot
I mean, I agree that you don't need to spend money on expensive ingredients..
But Thai basil has a complete different flavour profile that completely changes the dish. It's very citrusy.
I would say rather leave out the basil and use some dried, ground lemongrass. It's usually not that expensive for a spice, and lasts a long time in the kitchen cabinet. Can be used for different dishes too, other stir-frys etc..
Bru you forgot the most important part you can't just fry an egg u need to deep fry the white and crown it with the yoke just before you take it out of the oil trust me son daddy knows best
Aroy mah