I could eat this everyday. It’s fun to mix it up too by plopping an over easy egg on top. After the first day, the gai gra prow gets spicier and the richness of the fried egg perfectly balances the spice. I think I’ll make this tonight.
I do have two little humans at home. So, I pull half the sauce from the pan of the gai gra prow before adding the chilies and they devour it.
Gai Gra Prow (Spicy Basil Chicken)
- 1/3 cup chicken broth
- 1 tablespoon oyster sauce (I used Hoisin sauce because I didn’t have oyster and it was delicious)
- 1 tablespoon soy sauce, or as needed
- 2 teaspoons fish sauce
- 1 teaspoon white sugar
- 1 teaspoon brown sugar
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken thighs, coarsely chopped
- 1/4 cup sliced shallots
- 4 cloves garlic, minced
- 2 tablespoons minced Thai chilies, Serrano, or other hot pepper (I used jalapeños and it was fine)
- 1 cup very thinly sliced fresh basil leaves
Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies.
Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
- 1 tablespoon oil
- Half a yellow onion, sliced thinly
- 3/4 carton of firm tofu cubed
- 1/3 cup yellow curry paste
- 10 baby golden yukon potatoes, cut into bite-sized pieces
- Handful of mushrooms, cut into quarters
- Half red bell peppers, cubed
- Handful of green beans, cut into 2″ pieces
- 1 14-ounce can coconut cream (it’s like coconut milk, but even more luscious)
- 1/2 – 1 cup water
- 2 teaspoons fish sauce (optional)
- 1-2 tablespoons brown sugar (optional)
- cilantro and rice for serving
Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the veggies are fully cooked, adding more water depending on the consistency you want for the sauce. Stir in the tofu toward the end so it doesn’t break up.
Stir in the fish sauce and brown sugar to really take it up a notch. Seriously – so good. Serve over rice.