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 into a rough paste with a mortar and pestle 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 used instead.

For the Frying Add the chilli paste to a hot wok and fry until fragrant.

• 250g Chicken Mince

Add chicken mince to the wok. Mix vigorously with the chillies and garlic. When the chicken cooks and begins to fall apart rather than sticking together, throw in the sauce and turn up the heat to reduce and caramelise the sauce. After the sauce has cooked down, add the onion. Before the onion is cooked, add the beans, turn down the heat, and cover the pan to steam them. If using peas, be sure not to overcook them by adding them too early.

• Basil
• Steamed Jasmine Rice
• Fried Egg
• Naam Bplaa Phrik

Serve on top of steamed jasmine rice, and cover with chopped basil. Top with a bubbly wok-fried egg with naam bplaa phrik. Only add the basil when serving to avoid it cooking and losing its flavour.

Thai holy basil is the "correct" type of basil to use, but italian basil works well too. Thai aniseed basil however doesn't work as well.

Worcestershire Sauce works instead of naam bplaa phrik