Thai Basil and Chilli Chicken (Pad Krapow Gai)

The Recycled Cook

Thai Basil and Chilli Chicken (Pad Krapow Gai) 


This meal is made from scratch so not strictly a recycled dish but a great way of using up leftover vegetables and spices, such as red and green peppers, onions, chillies, garlic etc.

 In Thai the word for chicken is Gai, if you see this on a menu as Pad Ka Prow Goon it will be with prawns.

 Thai people rarely cook chicken in these dishes from raw as you can't guarantee it would cook through so start by putting you chicken pieces (I used thighs but chicken breasts would do fine, forget wings, not enough meat on them for me).
Chop some white onions and shallots if you have them, fry them off in a large wok or frying pan in a little light oil, (coconut oil is perfect) you could also add spring onion or baby leeks too.
When these have softened slightly add the chopped garlic and chillies, you can vary this by adding some ginger, galangal, Kafir lime leaves or lemongrass.  

 You could also add some bamboo shots, water chestnuts or baby mushrooms too, though not strictly Thai but technically this is a left over blog page so don't worry about it, use what you have available. Nobody is judging you.


Once the chicken has finished roasting (don't overcook it at this point or it will dry out in the wok) let it cool enough to handle then take the meat off the bone. Tear into bite sized pieces, much nicer than chopping and will look more authentic. Save the crispy skin for use with another dish. Add these to the wok or frying pan and sprinkle with a little Thai seven spice powder.

Add a tin of coconut milk or coconut cream and chicken stock, peppers and any other vegetable you choose to use and bring to a simmer. Fish sauce (Nam Pla) is a must for me.

 Now it is just a question of letting the flavours develop. Keep the simmer low and have some hot chicken stock set aside in case it needs thinning a little.




Add some Thai Basil leaves or the more common Sweet Basil leaves roughly torn to the mix. Keep some additional leaves aside for sprinkling whole near the end of cooking so they just wilt.

 You can also add some coriander leaves (dried or fresh) and Kafir lime leaves for that distinctive Thai flavour. Serve with fragrant Jasmin rice.






Disclaimer: The suggestions and tips on these blog pages are meant to be used in conjunction with common sense. Keeping your family healthy is the priority. Do not use food that is unfit for human consumption and always follow sensible food hygiene guidelines.

  

http://www.nhs.uk/Livewell/homehygiene/Pages/food-leftovers-safety.aspx


Always be careful in the kitchen, we accept no responsibility for any accidents caused as a direct or indirect result of preparing any of these dishes. 


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