Thai Basil Chicken

Spicy Thai Basil Chicken or Pad Krapow Gai is an extremely popular Thai dish. My version of this recipe tastes absolutely spectacular. If you have all your ingredients prepped earlier, then the entire cooking process takes less than 10 minutes. This is definitely a recipe that I make at home very often and especially when I don't have much time but at the same time want something really tasty!

I also prefer making this at home because I find that restaurants usually serve this with too much sauce which is frankly too salty and unnecessary because the flavours are so bold and pungent. I love serving this with jasmine rice topped with a fried egg. The runny yolk also adds to the sauce quotient and it goes together perfectly.

I know an entire cup of basil sounds excessive but that what totally sets this recipe apart. I have tried making it with less and it never comes out as well. Using a mortar and pestle while crushing the garlic, ginger and chilly seems to really make a difference according to me but you can also used a regular mixie or grinder in case you don't have one. Use more or less chillies depending on the amount of spice that you can handle. If you like it really spicy then leave the seeds inside.

I always end up making extra because I know that I will be heating up leftovers for lunch!

AuthorAditiCategory, DifficultyBeginner

This is an incredibly fast and easy Thai stir fry recipe which tastes best eaten steaming and hot over any rice of your choice.

Yields2 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 350 g chicken (chopped into very small pieces)/mushrooms for vegan option
 1 ½ tbsp oyster sauce
 1 ½ tbsp soy sauce
 2 tsp fish sauce
 2 tsp brown sugar/jaggery
 2 tbsp oil
 ¼ cup chopped onions
 4 garlic cloves (roughly chopped)
 1 tbsp ginger (roughly chopped)
 1 red chilly (deseeded)
 1 cup basil leaves
Optional Extras
 white rice/sticky rice/brown rice
 2 fried eggs

1

Mix the oyster sauce, soya sauce, fish sauce & brown sugar together in a bowl. Keep your sauce aside.

2

Now in a mortar and pestle or a food processor, smash the chilli, garlic, ginger, 1 tablespoon of the basil leaves and 1/2 tablespoon of oil together till it forms a tough paste.

3

Heat up the remaining oil in a wok or saucepan. Put in the garlic mixture and fry till the raw smell disappears. Now add in the chicken and stir fry till cooked through and caramelised on the outside.

4

Pour in the sauce and toss the chicken till the sauce is evenly coated on all pieces. Turn off the heat and throw in the basil immediately. Mix through till the basil wilts slightly. Best served with some steaming white rice and topped with a fried egg.

Ingredients

 350 g chicken (chopped into very small pieces)/mushrooms for vegan option
 1 ½ tbsp oyster sauce
 1 ½ tbsp soy sauce
 2 tsp fish sauce
 2 tsp brown sugar/jaggery
 2 tbsp oil
 ¼ cup chopped onions
 4 garlic cloves (roughly chopped)
 1 tbsp ginger (roughly chopped)
 1 red chilly (deseeded)
 1 cup basil leaves
Optional Extras
 white rice/sticky rice/brown rice
 2 fried eggs

Directions

1

Mix the oyster sauce, soya sauce, fish sauce & brown sugar together in a bowl. Keep your sauce aside.

2

Now in a mortar and pestle or a food processor, smash the chilli, garlic, ginger, 1 tablespoon of the basil leaves and 1/2 tablespoon of oil together till it forms a tough paste.

3

Heat up the remaining oil in a wok or saucepan. Put in the garlic mixture and fry till the raw smell disappears. Now add in the chicken and stir fry till cooked through and caramelised on the outside.

4

Pour in the sauce and toss the chicken till the sauce is evenly coated on all pieces. Turn off the heat and throw in the basil immediately. Mix through till the basil wilts slightly. Best served with some steaming white rice and topped with a fried egg.

Thai Basil Chicken

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