← Nouns Cooking · Thai

Ingredients

• 300 g boneless chicken thighs, thinly sliced
• 4 tbsp tempura flour or plain flour
• oil, for shallow-frying
• 2 cloves Garlic, chopped
• 3 tbsp Thai roasted chilli paste (nam prik pao)
• 1½ tbsp Oyster sauce
• 1 tbsp light soy sauce
• ½ tbsp Sugar
• 2 tbsp Water
• 1 Onion, sliced
• 1 red or green pepper, sliced
• 2 Spring onion, cut into lengths
• 1 handful Thai basil (optional)

Method

1. Toss the chicken in the flour with a splash of water so each piece is lightly coated.
2. Heat 2 cm of oil in a wok to 180°C (350°F) and fry the chicken in batches for 3–4 min, until golden, crisp and cooked through. Drain on kitchen paper.
3. Pour off all but 1 tbsp oil. Fry the garlic over medium heat for 15 seconds, then add the onion and pepper and stir-fry for 1–2 min until just softened.
4. Add the chilli paste, oyster sauce, soy sauce, sugar and water and bubble for 30 seconds into a thick, glossy sauce.
5. Return the chicken with the spring onions and basil and toss quickly to coat. Serve right away with rice and a fried egg.

Tips

• Nam prik pao usually contains dried shrimp and shrimp paste; it is sold in jars as “chilli paste in soya bean oil”.
• Contains wheat, soy and shellfish.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Rachel Cooks Thai