Kra-prao Chicken Recipe

Prep

Trim and cut green beans into 1–1.5 inch pieces. Thinly slice the onion. Remove basil leaves from stems and roughly chiffonade if large. Thinly slice the red chilies, and finely chop the garlic.

Heat pan

Place a wok or large skillet over medium-high heat. Add 2 tbs vegetable oil and let it get hot but not smoking (about 1 minute).

Sauté aromatics

Add the chopped garlic and sliced red chilies to the hot oil. Stir constantly for 20–30 seconds until fragrant and garlic begins to turn pale golden, being careful not to burn it.

Cook onion and beans

Add the sliced onion and green beans. Stir-fry for 2–3 minutes until onions begin to soften and beans turn bright green but still have a slight bite.

Brown the chicken

Increase heat to high. Add the ground chicken, breaking it up with a spatula into small pieces. Stir-fry 3–4 minutes until the chicken is no longer pink and begins to brown in places.

Mix sauce: while the chicken cooks, combine light soy, dark soy, oyster sauce, fish sauce, palm sugar, and 2 tbs water (or chicken stock) in a small bowl and stir until sugar dissolves.

Add sauce to wok: Pour the sauce over the browned chicken and vegetables. Stir continuously for 1–2 minutes so the sauce coats everything evenly and reduces slightly. Taste and adjust: if too salty add a splash more water and 1/4–1/2 tsp sugar; if too bland add 1/2 tsp fish sauce or soy.

Finish with basil: Remove the wok from the highest heat or reduce heat to low. Immediately add the basil leaves and gently toss them into the hot mixture until wilted, about 30–45 seconds. Basil should be bright and fragrant, not overcooked.

Plate: Divide steamed jasmine rice among 4 plates. Spoon a generous portion of Kra-Prao chicken over the rice. Top each serving with a fried egg if using.

Garnish and serve: Serve with lime wedges on the side for squeezing. Offer extra sliced chilies or fish sauce at the table for adjusting heat/salt to taste.