Thai Chicken Stir Fried With Holy Basil (Gai Pad Graprow)

1. 1

   Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.

2. 2

   Heat a wok until the surface is smoking hot.

3. 3

   Swirl in the oil to coat the wok surface.

4. 4

   Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots.

5. 5

   Stir another few seconds before adding the chicken.

6. 6

   Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.

7. 7

   Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using).

8. 8

   Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.

9. 9

   Then add fresh basil leaves and fish sauce to taste. Stir and mix well.

10. 10

    Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through.

11. 11

    Sprinkle with white pepper.

12. 12

    Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.

* Per serving · 4 servings · Values may vary.