Thai Basil Chicken (Gai Pad Krapow)
Thai Basil Chicken (“Pad Krapow Gai” or “Gai Pad Krapow”) is a classic Thai stir-fry where the amazing aroma of basil pairs so well with the savory sauce. Serve over steamed jasmine rice and top with a fried egg for the ultimate Thai comfort food; all ready in less than 20 minutes!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons palm sugar or brown sugar
- 1 1/2 teaspoons fish sauce
- 2 tablespoons cooking oil
- 3 cloves garlic (minced)
- 1 small shallot (thinly sliced)
- 1 pound ground (or diced chicken)
- 1 cup holy basil or Thai basil
- 2 - 3 Thai bird chili (sliced (optional))
- 4 eggs (fried)
Instructions
- 1
Prepare the sauce by combining oyster sauce, soy sauce, dark soy sauce, palm or brown sugar and fish sauce. Set aside.
- 2
Heat cooking oil in a wok over medium high heat.
- 3
Saute garlic and sliced shallot until garlic is slightly brown on the edges.
- 4
Add the ground chicken to the wok and stir-fry until fully cooked (about 4 - 5 minutes).
- 5
Stir in the sauce and toss until well combined.
- 6
Add the basil leaves and stir-fry until the leaves have wilted.
- 7
Transfer the dish to a serving bowl and top with sliced Thai bird chili (optional).
- 8
Serve with steamed jasmine rice and fried egg.
- 9
Enjoy!