Stir Fry Chicken With Holy Basil/ Kai Phad Kapraow & Stuffed Omellet/Telur Bungkus/Kai Yad Sai

Kim & Reena handed me plenty of bird eyes chillies. While in one of Asian's Groceries store in London, i found bunches of fresh holy basil (kapraow)...so i grabbed home some of it. Bird eyes Chilles & Holly Basils...that's a perfect combi for Thai food! The next day after arriving from our vacation...this is what i prepared for lunch!

This dish is my favourits, its nicer with beef, but hubby dont really like beef to be cooked this way, so i used chicken this time. I remember having this in Jakarta made by our beloved neighbour/friend Pi OOO. So yummy and the recipes as i remember being told by another dear friend Kwanchai, hope i got it right.
Kai Phad Kapraow

500g chicken thigh-deboned and roughly chopped *
3 cloves garlic - crushed and chooped
1 onion - chopped
3 Kaffir Lime leaves - didnt used this time,not available in Cairo
Bird eyes chillies -to taste-bruised
Holy Basil - a handful
Fish Sauce - taste
A pinch of sugar
3 tbsp cooking oil

-Heat oil, sauteed the garlics and onion till softened.
-Add the chicken, stir fry till the chicken done.
-Add lime leaves, bird eyes chillies and basil.
-Season well. Continue to stir till the basil wilted.
-Its done.
*A few pulses in food processor works well.

And i make this Stuffed Omelet to accompany the chicken dish. This one very easy dish, any leftover stir fry veggies can be used as stuffing/filling according to our Thai friends. This is how i prepared mine.
Telur Bungkus/Stuffed Omelet:

Filling:
1 cup mixed frozen vegetables
150 g minch chicken *
1 onion chopped
2 garlic crushed
2 tbsp tomato ketchup
1 tbsp chillie sauce
5 bird eyes chillies - crushed -optional
1 tbsp cooking oil
Salt & pepper to taste.

-heat oil, fry the garlic till brown add minch chicken stir well.
-add mixed veggies and chopped onion, cook till the chicken done.
-Season with remaining ingredients...set aside.

Omellete:
3 eggs-beaten and add
Salt & pepper to taste.
Cooking oil

-Generously coat a dry cleaned wok or skillet with oil. Or use the non stick one.
-Heat till smoking hot, add the beaten seasoned eggs, swirl the wok to get a thin large omellete.
-Spoon in the filling at the center of this thin omelet, fold in from four outer corner of the omelet to the center to form a parcel or square shape omelet.
- Transfer to serving dish folded side down.



Serve both with white thai rice....and a tom yum soup on the side ;P!