Ingredients with Measurements:
- 1 pound ground chicken
- 4 cloves garlic, minced
- 4 Thai chilies, finely chopped
- 1 tablespoon vegetable oil
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 cup Thai basil leaves, loosely packed
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and chilies and stir-fry for 30 seconds.
3. Add the ground chicken and stir-fry until it is cooked through, about 5-7 minutes.
4. Add the fish sauce, oyster sauce, soy sauce, and sugar, and stir to combine.
5. Add the Thai basil leaves and stir-fry for another minute until the leaves are wilted.
6. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 230
- Fat per serving: 13g
- Carbohydrates per serving: 4g
- Protein per serving: 24g
Substitutions for ingredients:
- Ground pork or beef can be used instead of ground chicken.
- Regular basil can be used instead of Thai basil.
Variations:
- Add vegetables such as sliced bell peppers, onions, or carrots to the stir-fry.
- Use shrimp instead of chicken for a seafood version.
Tips and tricks:
- Be careful when handling the Thai chilies as they can be very spicy.
- Use a non-stick pan or wok to prevent the chicken from sticking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Ka Prao Kai in a bowl with steamed rice and garnish with fresh Thai basil leaves.
Garnishes:
- Fresh Thai basil leaves
Pairings:
- Serve with a side of stir-fried vegetables or a simple cucumber salad.
Suggested side dishes:
- Stir-fried vegetables
- Cucumber salad
Troubleshooting advice:
- If the chicken is sticking to the pan, add a little more oil.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F.
Food history:
- Ka Prao Kai is a popular Thai dish that is often eaten for breakfast or lunch.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Thai