Gai Phat Kaphrao

Preparation

1. Mince the chicken or chop up as small as possible

2. Blend the garlic, chillies and onions into a coarse paste

3. Thinly slice the makrut lime leaves

4. Heat the oil, add the paste and lime leaves and fry for around 30 seconds

5. Add the minced chicken and fry 2-3 mins

6. Add fish sauce, soy sauce, lime juice, sugar, and hot water and cook for another minute
7. Turn off the heat, add the basil leaves, and stir a couple of times

Notes

• The Thai holy basil is a key ingredient - other varieties of basil wont produce the same flavour. If you can't get Thai holy basil then use Thai sweet basil as the closest substitute. Other meats (e.g. beef, pork or prawns) can be substituted for the chicken.

Ingredients

• 2tbsp oil
• 900g skinless boneless chicken
• 12 cloves garlic
• 3 hot chillies
• 2 red onions
• 2 makrut lime leaves
• 2tbsp fish sauce
• 1 ½tbsp soy sauce
• 1tsp lime juice
• 1tbsp palm sugar
• 100g Thai holy basil
• 2 tbsp hot water

Equipment

• Chopping board
• Knife
• Food processor / blender
• Large frying pan

Nutritional Facts

• Serving size: 405.8g
• (17% / 22%)   Calories: 434kcal
• (24%)Total fat: 13g
• (12%)   Saturated fat: 2.4g
• (23%)   Unsaturated fat: 8.2g
•     Mono: 6.4g
•     Poly: 1.8g
• (55%)   Cholesterol: 164mg
•   Trans Fat: 0g
• (7%)Total carbohydrates: 21g
•   Starch: 0g
• (15%)   Sugars: 4.5g
•     Sucrose: 1.4g
•     Glucose: 2g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 1.5g
•     Galactose: 0.1g
• (13%)   Fibre: 3.3g
• (110%)Protein: 55g
• Salts
• (54%)   Sodium: 1.1g
• (32%)   Potassium: 1.1g