← Nouns Cooking · Thai

Ingredients

• 300 g boneless chicken thighs (or minced pork), finely chopped or minced
• 4 cloves Garlic
• 4 bird’s eye chillies (fewer for milder)
• 2 tbsp Vegetable oil
• 60 g Green beans, cut into short pieces (optional)
• 1 tbsp Oyster sauce
• 1 tsp light soy sauce
• 1 tsp Dark soy sauce
• 1 tsp Fish sauce
• 1 tsp Sugar
• 2 tbsp Water
• 1 handful holy basil (or Thai basil), leaves picked
• 2 Eggs
• 4 tbsp oil, for frying the eggs
• 150 g jasmine rice (raw weight), cooked

Method

1. Pound the garlic and chillies together in a mortar to a rough paste (or chop them very finely). Mix the sauce ingredients in a small bowl.
2. Fry the eggs first: heat 4 tbsp oil in a wok over high heat until shimmering, slide in one egg at a time and spoon hot oil over it for 1–2 minutes, until the edges are brown and lacy but the yolk is still runny. Drain and keep warm.
3. Pour off most of the oil, leaving about 2 tbsp. Over medium-high heat, fry the garlic-chilli paste for about 30 seconds, until fragrant but not brown (stand back, the chilli fumes are strong).
4. Turn the heat to high, add the chicken and break it up as it cooks. Stir-fry for 3–4 min until no pink remains, adding the beans halfway through.
5. Pour in the sauce and toss for 1 minute until the meat is glossy. Turn off the heat, throw in the basil and stir until it just wilts.
6. Serve over hot rice with a fried egg on top.

Tips

• Holy basil has a peppery, clove-like taste; Thai basil is sweeter but still delicious.
• For gluten-free, use tamari and a gluten-free oyster sauce.

Sources

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

Rachel Cooks Thai RecipeTin Eats Marion's Kitchen