@Natasha_JayPad Kra Pao (Pad Graprao) Chicken/Pork (Gai/Moo) Stir-Fry with Holy Basil 
I made so can recommend this tonight ... it's an absolute Thai classic street food dish. Balance is everything, what I'm finding is to increase the sauce volume and use half of it in advance to marinade the meat for an hour+. I don't bother with a pestle and mortar but finely chop the chilies and garlic
Yield: 2 Servings
Ingredients
5-10 birds-eye chilies, or to taste (I used 5 finely chopped)
5 cloves garlic (I finely chop)
1 spur chilies or another mild, red pepper, chopped
extra fine green beans, cut into short pieces
1 small onion, diced
300g chicken/pork, mince or coarsely ground (I used 400g)
1 Tbsp oyster sauce (I used 2)
1 Tbsp light soy sauce (I used 2)
2 tsp fish sauce (I used 3, thai 'Squid' brand)
1.5 tsp black/dark soy sauce (I used 3)
2 Tbsp water
1.5 tsp sugar
1.5 cups holy basil leaves aka tulsi (not ideal, but I used regular sweet basil)
@Natasha_Jay@tech.lgbt
Mis en place, Thai style, for a Pad Krapao Gai (chicken)
The chicken is minced and is marinading in 1/2 tbsp of thai "light" soy sauce + 1/2 tbsp of golden seasoning sauce
BTW if I boost an old recipe it's probably because I'm making it tonight, and using the Fedi as a recipe app ... high tech, moi!
