Pad Krapow Gai (Thai Basil Chicken)
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...
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
Add ground chicken to the skillet. Break it up with a spatula and cook until it starts to brown.
- 3
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.
- 4
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.
- 5
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.
- 6
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.