Phat Kaphrao with a Twist

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 500g (1.1 lb) minced chicken 500g (1.1 lb) minced chicken
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 red chili peppers, thinly sliced 2 red chili peppers, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup snap peas 1 cup snap peas
• 2 cups Thai holy basil leaves 2 cups Thai holy basil leaves
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• Juice of 1 lime Juice of 1 lime

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over high heat.
2. 2.
   Add the minced chicken and stir-fry until cooked through and lightly browned.
3. 3.
   Add the minced garlic and sliced chili peppers to the wok and stir-fry for another minute.
4. 4.
   Add the bell pepper, carrot, and snap peas to the wok and stir-fry for 2-3 minutes until the vegetables are slightly tender.
5. 5.
   Stir in the Thai holy basil leaves and cook for an additional minute until wilted.
6. 6.
   In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and sugar. Pour the sauce over the stir-fry and toss to coat evenly.
7. 7.
   Remove the wok from heat and squeeze the lime juice over the dish. Give it a final toss.
8. 8.
   Serve the Phat Kaphrao with steamed jasmine rice.

Treat your ingredients with care...

• Thai holy basil — If you can't find Thai holy basil, you can substitute it with Italian basil or even mint leaves for a different flavor profile.

Tips & Tricks

• For an extra kick of heat, add more chili peppers or sprinkle some chili flakes on top before serving.
• Adjust the amount of soy sauce, fish sauce, and sugar according to your taste preferences.
• Make sure to have all the ingredients prepped and ready before starting the stir-frying process, as it cooks quickly.

Serving advice

Serve the Phat Kaphrao hot over a bed of steamed jasmine rice. Garnish with fresh basil leaves and a wedge of lime for an extra burst of flavor.

Presentation advice

Arrange the stir-fried Phat Kaphrao on a plate, ensuring that the vibrant colors of the vegetables are visible. Place a small bowl of steamed jasmine rice on the side and garnish with a sprig of fresh basil.