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Thai Basil Chicken (Pad Krapow Gai) Recipe

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3.8 from 2 reviews

Thai Basil Chicken, also known as Pad Krapow Gai, is a classic Thai stir-fry dish featuring ground chicken cooked with aromatic garlic, fiery bird’s eye chilis, and fresh basil leaves. This quick and flavorful recipe combines savory oyster and soy sauces with crunchy green beans and diced onions, served best over rice and optionally topped with a crispy fried egg and lime wedges for an authentic taste experience.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 lb ground chicken (other ground meat works, too)
  • 4 to 6 Thai bird’s eye chilis, chopped (depending on spice level desired)
  • 6 cloves garlic, smashed
  • 1/2 yellow onion, diced
  • 4 oz green beans (about 1/2 cup), cut into 1 inch (2.5 cm) pieces
  • 1 bunch basil, stems removed
  • Fried eggs (optional)
  • Lime wedges (optional)

Sauce Ingredients

  • 1 tablespoon oyster sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons dark soy sauce
  • 1/2 teaspoon fish sauce (optional)
  • 1 teaspoon sugar

Other Ingredients

  • 1 tablespoon vegetable oil

Instructions

  1. Prepare Chilis and Garlic: Mince the bird’s eye chilis and smashed garlic together until a rough paste forms. You may also use a small food processor or mortar & pestle for this purpose.
  2. Make Sauce Mixture: In a small bowl, combine oyster sauce, soy sauce, dark soy sauce, fish sauce (if using), and sugar. Stir well until the sugar dissolves completely.
  3. Cook Aromatics: Heat vegetable oil and the chili-garlic paste in a large skillet over medium-high heat. Cook until fragrant and the garlic just begins to brown, being careful not to burn it.
  4. Brown Chicken: Add the ground chicken to the skillet. Push the aromatics onto the chicken to prevent burning. Spread the chicken out and let it cook undisturbed for about 1 minute to brown the bottom. Then, break apart the chicken and continue cooking, stirring occasionally, until it is nearly cooked through and most chicken juices have evaporated, approximately 2 minutes.
  5. Add Sauce: Pour the prepared sauce mixture into the skillet. Stir well to coat the chicken evenly with the sauce.
  6. Add Vegetables: Add diced onion and green beans to the skillet. Cook for 1 to 2 minutes until the sauce thickens slightly and the vegetables have softened.
  7. Finish with Basil: Remove the skillet from heat. Add the fresh basil leaves and toss them with the chicken mixture until wilted and aromatic.
  8. Serve: Serve the Thai basil chicken hot over steamed rice. Top with a crispy fried egg and a squeeze of lime juice if desired for extra flavor and texture.

Notes

  • Adjust the number of bird’s eye chilis based on your preferred spice level.
  • Fish sauce is optional but adds an authentic depth of flavor.
  • Fresh Thai basil is preferred for its unique flavor, but regular sweet basil can be used if unavailable.
  • Adding a fried egg on top and a squeeze of lime juice enhances the dish traditionally.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://dishiary.com/thai-basil-chicken-pad-krapow-gai-recipe/