This supper is inspired by the Thai street food pad kra pao and highlights its signature anise flavour through the fennel sausage crumb.
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First, prep the ingredients in the herb kit: finely grate the ginger and garlic, bruise the lemongrass with the end of a rolling pin, pick the Thai basil and coriander leaves, then deseed and finely slice the chillies (these are very spicy so you may want to only use ½-1 chilli). Bring a pan of salted water to the boil. Put the rice in a sieve and rinse it under cold water, then cook in the simmering water for 10-12 minutes. Drain and divide between 2 plates.
Meanwhile, put the sausage crumb, lemongrass and lime leaves in a wok or frying pan over a medium-high heat; cook for 3 minutes until the fat has rendered and meat is turning golden. Add the beans and cook for another 3 minutes, then add the grated ginger and garlic and sliced chilli; cook for a further minute. Stir in the fish sauce, soy sauce, 3 tbsp water and most of the herbs (reserving some Thai basil to serve) and cook for a final minute, then divide between the plates.
Put the oil in a small frying pan and bring up to a very high heat, then crack in the two eggs – they will bubble up quickly and turn golden underneath. Swirl the pan around so the oil cooks the top of the eggs, then use a slotted spoon to transfer them to the plates. Sprinkle over the reserved Thai basil and serve.
Leftovers: Chillies
If you don’t use all the chillies from the Thai Herb Kit, store the rest in a bag in the freezer and grate into stir fries from frozen.
Typical values per serving when made using specific products in recipe
Energy | 3,416kJ/ 820kcals |
|---|---|
Fat | 51g |
Saturated Fat | 8.9g |
Carbohydrates | 59g |
Sugars | 4g |
Fibre | 4.8g |
Protein | 28g |
Salt | 3.8g |
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