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Kha Kob Phad Ped – Chicken Stir-fried with Chili and Basil Recipe

Kha Kob Phad Ped - Chicken Stir-fried with Chili and Basil Recipe

Kha Kob Phad Ped – Chicken Stir-fried with Chili and Basil Recipe

This dish is normally prepared with chicken but frogs’ legs can also be used. Frogs, found in the klongs or canals and rice paddies of Thailand, are sometimes euphemistically called “paddy chickens.” Their flavor is delicate and similar to chicken.

Ingredients :

  • 1 tablespoon oil
  • 10 oz (300 g) boneless chicken thighs, deboned and cut into bite-sized chunks or frogs’ legs, cleaned and skinned
  • 1 tablespoon green peppercorns
  • 2-3 red chilies, sliced lengthwise
  • 3 in (8 cm) young galangal root, julienned
  • 2 teaspoons fish sauce
  • 1/2 teaspoon chopped palm sugar or dark brown sugar
  • Large handful Thai basil leaves (horapa)

Method :

  1. Heat the oil in a wok until very hot. Add chicken chunks or frogs’ legs and peppercorns and stir-fry over high heat for a couple of minutes. Add chilies, galangal, fish sauce and sugar. Mix well and cook for another minute. Stir in the basil and remove from the heat.
  2. Serve accompanied by rice.

Serves 4
Preparation time : 15 mins
Cooking time : 15 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Pla Nuea Makreua Orn – Beef with Roasted Eggplant Recipe”