Ingredients

• 3 chicken thighs
• 2 eggs
• 1 garlic clove
• 1 chili
• 1 bell pepper
• 1 bunch of Thai basil (holy basil)
• 1 lime
• 4 small cos lettuce leaves
• 1 bottle of WorldFoods Thai basil curry sauce or see sauce recipe below to make your own.
• Plus two serves of cooked coconut jasmine rice.
• Cooking oil

If making the sauce from scratch, for two people

INGREDIENTS

• 1 tbp oyster sauce.
• 1 grated garlic clove
• 1 tsp soy sauce
• Half tsp sugar
• 1 tsp fish sauce
• 1 kaffir lime leaf
• 1 cup coconut milk

DIRECTIONS

Fry the garlic in a little cooking oil. Combine all above ingredients and simmer gently for 5 minutes (You may need to add a little water if cocomut milk is thick, approx 1/4 cup)

Steps

• Step 1

  Chop the chicken thighs in small pieces.

• Step 2

  Peel, crush and chop garlic very fine.

• Step 3

  Split red chili and remove seeds (unless you like hotter) and chop finely.

• Step 4

  Cut slices off your bell pepper (capsicum) leaving stem and seeds behind and slice longwise in thin strips.

• Step 5

  Pick some fresh basil leaves of the stems, approx 12.

• Step 6

  Slice two cheeks of lime.

• Step 7

  Add cooking oil to a frying pan.

• Step 8

  Add the garlic.

• Step 9

  Add the chili and fry for 30 seconds.

• Step 10

  Add the chicken pieces breaking away any clumps using a wooden spoon.

• Step 11

  Add the sliced bell pepper (capsicum).

• Step 12

  Fry until chicken has browned.

• Step 13

  Add a whole bottle of WorldFoods Thai basil curry sauce and mix well, and cook for approx 3 minutes.

• Step 14

  In a non stick pan, add a generous amount of cooking oil (approx half inch – 2 cm) turn on high heat.

• Step 15
• Step 16

  Crack and egg in a cup and ease it slowly into the hot oil (be careful as it will spit, you can do two at once).

• Step 17

  Baste the egg yolk with some of the hot oil using a table spoon, it should turn white-ish.

• Step 18

  While the egg is still cooking, add the basil to the chicken and mix well.

• Step 19

  Add the chicken to warm serving plate.

• Step 20

  Add the fried egg half on chicken and serve with coconut jasmine rice, lettuce leaves and the cheek of lime.

Little Tips

You can also use chicken breast but they will cook faster and tend to be on the dry side. For the jasmine rice, use 1 cup of rice, 1 cup of water, 1/2 cup coconut milk, a little salt and one tsp of sugar. Add to saucepan, bring to the boil, cover and leave on very very low heat for 12-15 minutes. Fluff up with fork before serving.