Chicken pad kra pao

Ingredients

• 2 tbsp peanut oil, plus extra for frying
• 2 garlic cloves, crushed
• 250 gm minced chicken thigh
• 150 gm snake beans, cut into 6cm pieces
• 2 red shallots, thinly sliced
• 120 gm Thai chilli jam
• 1 1/2 tbsp each soy sauce and fish sauce
• 1 1/2 tsp finely grated palm sugar, or to taste
• 1/2 cup each (loosely packed) Thai basil and coriander leaves
• 2 eggs
• Steamed rice, lime wedges and thinly sliced red chillies, to serve

Instructions

1. 1

   1: Heat peanut oil in a large wok over high heat. Add garlic and chicken mince; stir-fry, breaking up mince with a wooden spoon, until mince starts to brown (6-8 minutes). Add snake beans, shallots, and chilli jam; stir-fry until fragrant (2-3 minutes). Stir in soy sauce, fish sauce and palm sugar; stir-fry until chicken is cooked and sauce is reduced and thickened (6-8 minutes). Remove from heat; stir through half the herbs. Keep warm.

2. 2

   2: Heat extra peanut oil in wok. Working in batches, crack 1 egg into wok and fry, gently shaking wok, until egg is cooked to your liking. Using a slotted spoon, transfer to paper towel to drain; repeat with remaining egg.

3. 3

   3: Divide rice and pad kra pao among bowls; top with fried egg and squeeze over lime wedges to taste. Scatter over remaining herbs and sliced chilli to serve.