Thai-Style Chicken and Basil Stir-Fry with Fried Egg
By Dominique WoolfInspired by pad kra pao, this vibrant stir-fry by Dominique Woolf pairs tender chicken thighs with fragrant basil, crisp fried eggs and a punchy chilli fish sauce for a speedy 25-minute dinner.Time and servings
Ingredients
13 total- 2 tbsp neutral oil
- 2 eggs
- 3 tbsp Woolf’s Kitchen Tamarind, Garlic & Chilli Spice Paste
- 2 tsp runny honey
- 2 tsp light soy sauce
- 2 tsp oyster sauce
- 1-2 bird’s eye chillies, finely sliced, optional
- 2 tbsp fish sauce, optional
- 2 salad onions, cut into 2-3cm pieces
- 300g boneless, skinless chicken thigh fillets, cut into bite-sized pieces
- 100g green beans, halved
- large handful basil leaves, stalks removed
- cooked rice, to serve
Method
9 stepsStep 1
Heat 1 tbsp neutral oil in a frying pan over a medium-high heat. Crack in the eggs and fry for 2–3 mins until the whites are set with crisp, golden edges, but the yolks are still runny. Transfer to a plate and set aside.
Step 2
In a small bowl, mix the Woolf’s Kitchen Tamarind, Garlic & Chilli Spice Paste, runny honey, light soy sauce, oyster sauce and 50ml water.
Step 3
If making the prik nam pla, combine the sliced bird's eye chillies and fish sauce in a small bowl, then set aside.
Step 4
Heat the remaining 1 tbsp neutral oil in a wok or large frying pan over a high heat. Add the salad onions and stir-fry for 30 secs.
Step 5
Add the chicken and stir-fry for 3–4 mins until browned and cooked through.
Step 6
Tip in the green beans and stir-fry for 1–2 mins until just tender.
Step 7
Pour in the tamarind sauce and stir-fry for 1–2 mins until everything is glossy and well coated, adding a splash of water if needed.
Step 8
Remove the pan from the heat and stir through the basil leaves until just wilted.
Step 9
Divide between plates with the cooked rice and top each portion with a fried egg, serving the prik nam pla alongside for spooning over, if you like.