Chicken Pad Kra Pao

by Leah Halmagyi


  • 6 cloves garlic, sliced
  • 5cm piece ginger, cut into fine batons
  • 1 long green chilli, sliced
  • ¼ cup peanut oil
  • 4 eschalots, finely sliced
  • 1kg chicken mince
  • ¾ cup Thai chilli jam
  • ¼ cup light soy sauce
  • ¼ cup fish sauce
  • 1 Tbsp palm sugar
  • juice of 2 limes
  • 2 cups green beans, halved
  • 4 eggs
  • steamed rice, Asian herbs and fried shallots, to serve


Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4

1 Fry the garlic, ginger and chilli in half the oil in a wok over a high heat for 3 minutes. Add the eschalots, cook briefly, then mix in the mince and cook, using a spoon to break up lumps.
2 Once browned, mix in the chilli jam, soy sauce, fish sauce, palm sugar and lime juice. When the mixture simmers, add the beans and cook until the sauce thickens.
3 Meanwhile, pour the remaining oil in a second pan over a high heat. Fry the eggs one at a time, until just set, but with crispy edges. Serve the mince on rice with Asian herbs and fried shallots, topped with an egg.