Thai Basil Chicken (Pad Gra Pow Gai) w/Chinese Long Beans
I had a ton of Thai basil left over from a batch of red tofu curry and wasn’t really sure what to do with it. Then my friend Tom blogged about Thai basil chicken. Great idea, since I also had kaffir lime leaves and birdseye chilies in the fridge as well. All I had to do was buy 1 lb. of boneless chicken thighs…and while I was at the market, I picked up some Chinese long beans to add some extra veggies to the mix.
Though I was inspired by Tom’s blog, I forgot to consult his recipe when I was actually making the dish and used this recipe instead. I only had thick soy sauce and not black soy sauce, which probably changed the taste a bit but its what I had. If I used thick soy sauce again, I would probably add a little bit of brown sugar to sweeten it up a bit.
- 1 lb boneless chicken thighs, coarsely chopped, or cut into small bite-size pieces
- 6 cloves garlic, finely chopped
- 2 shallots, thinly sliced (or 1/2 cup sliced onion)
- 2 tsp black soy sauce (I substituted with thick soy sauce, should probably supplement with some 1 tsp brown sugar next time)
- 3 Tbsp fish sauce
- 1+ cup fresh Thai holy basil (I only had Thai sweet basil. Different, but fine. I used the rest of the bunch, which was more than 1 cup)
- 2 small kaffir lime leaves, very finely slivered
- 5-10 Thai birdseye chilies (adjust to taste)
- Dash of ground white pepper
- 1.5 cups green beans or Chinese long beans
- Stir-fry garlic & shallots in hot oil until aromatic.
- Add chicken and brown.
- Add long beans.
- When long beans are almost al dente, stir in the chilies, kaffir lime leaves & soy sauce.
- Add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through.
- Sprinkle with white pepper and serve with steamed rice.
- Put the chicken in the freezer to firm up before you chop. I didn’t have time, so I just used food scissors to cut the chicken into smaller pieces.
- I had forgotten about the long beans until I was almost done cooking. I just set everything aside, sauteed the long beans on their own and added it to the mix when the beans were cooked through.