Experience the vibrant and bold flavours of Thailand with this Thai Basil Chicken (Pad Krapow Gai).
This beloved street food dish is a staple in Thai cuisine, known for its aromatic blend of garlic, chilies, and fresh basil. Perfect for a quick weeknight dinner, this recipe brings the essence of Thai street markets right to your kitchen. The combination of savoury ground chicken, crisp vegetables, and fragrant basil leaves creates a symphony of flavours that will tantalise your taste buds. Each bite delivers a perfect balance of spice, sweetness, and umami, making it an irresistible dish for any occasion.
Crafted with a mix of essential Thai ingredients, this stir-fry is not only delicious, but also incredibly easy to prepare. Whether you’re new to Thai cooking or a seasoned enthusiast, this recipe is sure to impress. Serve it hot over a bed of steamed rice, and don’t forget to garnish with extra fresh basil and sliced chilies for an added kick. In just under 30 minutes, you can create a restaurant-quality meal that celebrates the rich culinary heritage of Thailand and brings a touch of exotic flair to your dining table.
Ingredients
- 500 gram chicken mince
- 4-5 cloves garlic (minced)
- 2-3 bird's eye chilies (adjust amount according to spice preference)
- 1 onion (sliced)
- 1 capsicum (bell pepper) (thinly sliced)
- 1 cup Thai basil leaves (if available Thai holy basil (krapow) is more traditional)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth
- 2 tablespoons vegetable oil (for frying)
- black pepper (freshly ground to taste)
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and chopped Thai chilies. Stir-fry for about 30 seconds until fragrant.
- Add ground chicken to the skillet. Break it up with a spatula and cook until it starts to brown.
- Add sliced onion and bell pepper (if using) to the skillet. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp and the chicken is cooked through.
- In a small bowl, mix together soy sauce, oyster sauce, fish sauce, sugar, and chicken broth (or water). Pour the sauce mixture over the chicken and vegetables. Stir well to combine.
- Add fresh basil leaves to the skillet. Stir-fry for another minute until the basil leaves are wilted and the flavors have melded together. Season with freshly ground black pepper to taste.
- Serve hot over steamed rice or with roti bread. Optionally, garnish with additional fresh basil leaves and sliced Thai chilies for extra heat. A popular addition in Thailand is adding a fried egg on top of the dish.
Nutritional Information
- Per serving
- Energy: 326 kcal / 1363 kJ
- Fat: 23.25 g
- Protein: 21.25 g
- Carbs: 10.75 g
