Phat Kaphrao

• 2 Romano Peppers
• 2 -- 3 Chillies

For the Chilli Paste Blacken the peppers and chillies, wrap in foil, and allow to rest. After a while, peel, remove seeds and chop.

• 4 -- 8 Garlic Cloves

Peel and crush the garlic in a mortar and pestle. Adding coarse salt can help grind the garlic. Mix in and crush the peppers to make a paste of roasted peppers and garlic.

• 1tbsp Naam Bplaa
• 2tbsp Oyster Sauce
• 1tbsp Sugar
• 2tbsp Water

For the Sauce Mix the sauce ingredients together, and stir to dissolve the sugar.

Sweet chilli sauce can work instead of sugar.

• Half an onion
• Green Beans

For the Vegetables Dice the onion finely, and slice the beans.

Plenty of other vegetables can be substituted.

For the Frying Heat some oil in a wok until smoking hot. Add the chilli paste and fry until fragrant.

• 250g Chicken Mince

Add chicken mince to the wok. Mix vigorously with the chillies and garlic. When the chicken begins to cook, and starts to fall apart rather than acting like a paste, throw in the sauce. After frying with the cause, throw in the vegetables, turn down the heat, and cook until the vegetables are done.

• Basil
• Fried Egg
• Naam Bplaa Phrik

Serve on top of boiled rice, and cover with chopped basil. Top with a fried egg with naam bplaa phrik.

Worcestershire Sauce works instead of naam bplaa phrik