Thai Stir-fried minced chicken with basil



  • 5 smashed garlic cloves
  • Some cooking salt
  • 4 tablespoon of canola oil
  • 2 long red chillies finely chopped
  • 2 long red chillies sliced on the diagonal
  • 4 red Bird’s-eye chillies finely chopped
  • 2 tablespoon of Soy sauce
  • 1 tablespoon of Fish sauce
  • 1 tablespoon of Oyster sauce
  • ½ tablespoon of white sugar

  • 3 sliced Asian red eschalots
  • 1 hand of Thai basil leaves
  • 10 green beans cut in half
  • 500g minced chicken


In one pan, boil the green beans with some salt for 5 minute and set aside.


Heat oil in a wok over high heat. Add garlic, the chopped long red chillies and the bird’s-eye chillies, and cook for 30 seconds or until fragrant. Add chicken and cook, breaking up lumps, for 4 minutes or until cooked through.

in a small bowl combine soy, fish and oyster sauces and the sugar. Add to wok with with beans, sliced long red chillies and eschalots, and cook, stirring occasionally, for 1 minute or until heated through. Add basil and remove from heat.


Serve with steamed rice and a fried egg on top.

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