Thai Basil Egg at Sebastian Nanson blog

Thai Basil Egg. Ensure sufficient oil for fragrance. Pick the holy basil leaves off the stems, then wash and dry them with some paper towels. In a wok or large frying pan over. When oil is hot, add chilis and garlic and. Add olive oil, garlic, and chili into cooking pan on high heat stir fry for few minutes until fragrant then add chicken and fry until 80% cook. Turn off the heat and immediately stir in the 1 cup of thai basil leaves. Heat cooking oil in a wok over high heat. Add onions or shallots, sauté for a few minutes, then add garlic and green chili. Allow the egg to cook, untouched, until the edges start to turn brown. Combine the light soy sauce, sweet dark. Remove the tops from the chilis and skins from the garlic and pound in a mortar & pestle. After 30 seconds, add ground/minced chicken. Slice two chili spur, remove basil leaves from the stems and set aside. Serve:the pad krapow gai over a bed of cooked jasmine rice. For an authentic touch, top each serving with a fried egg with a runny yolk.

When oil is hot, add chilis and garlic and. Combine the light soy sauce, sweet dark. Turn off the heat and immediately stir in the 1 cup of thai basil leaves. In a wok or large frying pan over. For an authentic touch, top each serving with a fried egg with a runny yolk. Serve:the pad krapow gai over a bed of cooked jasmine rice. Cook chicken until no longer pink, ensuring it stays juicy without overcooking. Mix until the basil leaves are wilted and well incorporated with the chicken and vegetables. After 30 seconds, add ground/minced chicken. Remove the tops from the chilis and skins from the garlic and pound in a mortar & pestle.

Thai Basil Stir Fried with Pork and Fried Eggs Stock Photo Image of

Thai Basil Egg For an authentic touch, top each serving with a fried egg with a runny yolk. Mix until the basil leaves are wilted and well incorporated with the chicken and vegetables. Add onions or shallots, sauté for a few minutes, then add garlic and green chili. Heat cooking oil in a wok over high heat. Turn off the heat and immediately stir in the 1 cup of thai basil leaves. Slice two chili spur, remove basil leaves from the stems and set aside. Allow the egg to cook, untouched, until the edges start to turn brown. Cook chicken until no longer pink, ensuring it stays juicy without overcooking. Serve:the pad krapow gai over a bed of cooked jasmine rice. Remove the tops from the chilis and skins from the garlic and pound in a mortar & pestle. For an authentic touch, top each serving with a fried egg with a runny yolk. After 30 seconds, add ground/minced chicken. Ensure sufficient oil for fragrance. In a wok or large frying pan over. When oil is hot, add chilis and garlic and. Add olive oil, garlic, and chili into cooking pan on high heat stir fry for few minutes until fragrant then add chicken and fry until 80% cook.