This delectable recipe comes to us from Greg Richter at PurGro, the makers of the 1K4 Digital Ballast and the GroBot Evolution. Aside from spending his time designing cutting-edge environmental controllers and electronics, Greg is also an accomplished pilot, farmer, beekeeper, and chef. His business requires frequent travel around the globe, and the last time he was in Thailand he convinced a street vendor to teach him to make Gai Pad Krapow or Thai Basil Chicken. The following recipe is the “Bangkok Suk’vit Soi (11th Street) quick and dirty method”…not the haute approach that some elegant restaurants might use.
Gai Pad Krapow
4 cups fresh organic Thai basil; Italian basil or Genovese basil may also be used, but if using Holy basil (Thai hot basil) use only 2 cups
4 cloves garlic
6 green chili peppers
4 tablespoons fish sauce
3 tablespoons oyster sauce
1 tablespoon white vinegar or lime juice
2 tablespoons sugar
1.5 lbs free range chicken (deboned) *thighs work the best
3 organically grown shallots
Oil for frying
Mix the fish sauce, oyster sauce, vinegar, and sugar in a bowl and place to the side. Place the basil, garlic, chilies, shallots, and chicken into a food processor and using the pulse setting chop the ingredients until they are a fine chunky mush…if it looks like soup then you over-chopped.
Heat oil in a wok until the oil is almost smoking. Stir fry the chicken mixture, adding just enough sauce to keep it moist while cooking. When chicken is almost done cooking add the remainder of the sauce and simmer for 3 minutes or until sauce thickens a bit. Serve over rice or rice noodles.