Note from Pickky:
“Over the years I’ve been asked many times for my stir-fry sauce recipe. It’s an essential part of several, popular Everyday Thai dishes.”
During the recent lockdowns I’ve had a little more spare time than usual and so I decided to create a selection of versatile, easy to use sauces for you to enjoy using at home.
I’m very pleased with the results and I’m sure that you will be too.
My Stir-Fry Sauce is an important part of our very popular Grapow Gai (Chicken with Chilli & Basil) dish. It’s an iconic Thai dish that millions of Thai’s eat every day! It has a wonderful variety of complementary flavours and the fresh Thai holy basil gives it a wonderful aroma or “หอม” (hom) as we say in Thai.
Served with steamed rice and a crispy fried egg, Grapow Gai is great for a quick lunch or as part of a shared family meal. Thai’s like to eat it for breakfast too! 🙂
On this page is the recipe for you to try at home. Please do let me know how you get on, I’m sure that you will love it!
Recipe – Grapow Gai
(Chicken with Chilli & Basil)
- 500gms of chicken breast (small slices or minced)
- 5 tablespoons of Pickky’s Stir Fry Sauce
- 1 tablespoon of vegetable oil
- 1 red pepper (sliced into strips)
- 2 spring onions (chopped into 3cm pieces)
- 75gms bamboo shoots (optional – chopped into 4cm pieces)
- 75gms oyster mushrooms (optional – chopped into 1/2’s or 1/4’s depending on size)
- 1 large onion (sliced into strips)
- 1 small onion (finely chopped)
- 3 cloves of garlic (finely chopped)
- 2 – 6 birds eye chillis (spicy >>> SPICY! – finely chopped)
- 20 fresh Thai holy basil leaves
- 2 large free range eggs
100gms Thai Jasmine fragrant rice (steamed or boiled) per person
You can change…
Thai Jasmine rice for white long grain rice
Vegetable oil for rapeseed or canola oil
Birds eye chillis for jalepeno chillis
Any veg for haricot beans and/or baby sweetcorn
Oyster mushrooms for white or chestnut or shiitake mushrooms
Thai holy basil for Thai sweet basil (bai horapa). Please don’t use dry or Italian basil!
- Wash the vegetables and leaves, chop and slice as detailed above.
- Heat the oil, sizzle temperature 😉 in a wok or frying pan. Add the finely chopped garlic and small onion. Fry, stirring occasionally until a light golden colour.
- Add the chicken breast and stirring occasionally, fry until browned and thoroughly cooked.
- Add 5 table spoons of the magic (Pickky’s Stir Fry Sauce) and stir well for 30 seconds.
- Add the red pepper, onion, spring onions, mushrooms, bamboo shoots and chilli. Cook for a further 1 minute, stirring once or twice.
- Stir once more and turn the heat off, add the fresh Thai holy basil leaves and fold them into the other ingredients in the pan. Set the pan aside.
- In a separate frying pan, heat a small amount of oil to sizzle temperature and fry two eggs until the white has brown, crispy edges, Thai style 🙂
Fill a small bowl with steamed rice, gently press it down and then turn it upside down on to a dinner plate. Spoon 1/2 the Grapow Gai on to the plate next to the rice and place the crispy fried egg on top of the rice. Garnish with two or three Thai holy basil leaves in the middle of the Grapow Gai.
Now… close your eyes and let the wonderful aroma whisk you away to a balmy evening on a beach in Koh Samui… and enjoy your meal.