Thai Basil Chicken, also known as Pad Krapow Gai, is a staple in Thai cuisine, beloved for its simplicity and depth of flavor. This dish is a favorite for weeknight dinners because it’s quick to make, healthy, and delicious. It is typically made with ground chicken, fresh Thai basil leaves, a savory sauce, and served over steamed rice, with a fried egg on top if desired.
Ingredients:
- 500g ground chicken
- 2 cups Thai basil leaves
- 3 cloves of garlic, minced
- 2 small Thai chilies, finely chopped
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 2 tbsp cooking oil
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- Steamed jasmine rice, to serve
- Fried egg (optional), to serve
Instructions:
- Prepare the steamed jasmine rice according to the package instructions, so it’s ready to serve with the chicken.
- Heat oil in a large skillet over medium-high heat. Once hot, add the minced garlic and chopped chilies, stir fry for about 20 seconds or until fragrant.
- Add the sliced onions and red bell peppers to the skillet. Saute for a few minutes until they start to soften.
- Increase the heat to high and add the ground chicken. Break it apart with a spatula, and cook until no longer pink.
- While the chicken is cooking, in a small bowl, mix the oyster sauce, soy sauce, fish sauce, and sugar to make the sauce.
- Pour the sauce over the cooked chicken and continue to stir fry for another minute or two.
- Add the Thai basil leaves and toss them through the chicken until they wilt.
- Taste and adjust the flavors as needed. If you want it saltier, you can add more fish or soy sauce. Add more sugar for sweetness.
- Once the basil is wilted and everything is well mixed, remove from heat.
- Serve the Thai Basil Chicken over the steamed jasmine rice. For an authentic presentation, add a fried egg on top of each serving.
Cook’s Notes:
- Thai basil has a unique flavor that is different from the sweet basil commonly used in Western cooking. It’s worth seeking it out at an Asian grocery store to get the authentic taste.
- The dish can be adjusted for heat by increasing or reducing the number of Thai chilies.
- If ground chicken is not available, you can substitute with ground turkey or even finely chopped chicken breast.
- For a vegetarian version, replace the chicken with crumbled tofu and use soy sauce instead of fish sauce.
- This dish is best served immediately but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat.
Enjoy your homemade Thai Basil Chicken, and feel free to customize the dish to suit your taste preferences!