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Thai Basil Chicken (Pad Krapow Gai) Recipe

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4.2 from 4 reviews

This authentic Thai Basil Chicken, known as Pad Krapow Gai, is a quick and flavorful stir-fry featuring ground chicken infused with aromatic garlic and spicy Thai bird’s eye chilies, tossed with fresh basil and green beans. Perfect for a fast weeknight meal, it offers a delightful balance of savory, spicy, and slightly sweet flavors, typically served over rice with an optional fried egg and lime wedges.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 lb ground chicken (other ground meat can be used)
  • 4 to 6 Thai bird’s eye chilis, chopped (adjust according to spice preference)
  • 6 cloves garlic, smashed
  • 1/2 yellow onion, diced
  • 4 oz green beans (about 1/2 cup), cut into 1” (2.5 cm) pieces
  • 1 bunch basil, stems removed
  • 1 tablespoon vegetable oil

Sauce

  • 1 tablespoon oyster sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons dark soy sauce
  • 1/2 teaspoon fish sauce (optional)
  • 1 teaspoon sugar

Optional Garnishes

  • Fried eggs
  • Lime wedges

Instructions

  1. Prepare Chili-Garlic Paste: Mince the bird’s eye chilies and garlic together until a rough paste forms. This can be done by hand, or by blending them briefly in a small food processor or using a mortar and pestle.
  2. Mix Sauce: In a small bowl, combine oyster sauce, soy sauce, dark soy sauce, fish sauce (if using), and sugar. Stir until the sugar dissolves completely.
  3. Sauté Aromatics: Heat the vegetable oil in a large skillet over medium-high heat. Add the garlic-chili paste and cook until fragrant and the garlic begins to brown slightly.
  4. Cook Chicken: Add the ground chicken to the skillet, pushing the aromatics onto the chicken to prevent burning. Spread the chicken out evenly and let it cook undisturbed for 1 minute to brown the bottom. Break apart the chicken, stirring occasionally, and cook until mostly done and juices evaporate, about 2 more minutes. Leave some chunks intact for texture.
  5. Add Sauce: Pour the prepared sauce over the chicken and stir well to combine.
  6. Cook Vegetables: Add the diced onions and green beans, cooking for another 1 to 2 minutes until the sauce thickens slightly and coats the ingredients evenly.
  7. Finish with Basil: Turn off the heat and fold in the fresh basil leaves until wilted.
  8. Serve: Serve hot over steamed rice, topped with a crispy fried egg and a squeeze of lime juice, if desired.

Notes

  • Adjust the number of bird’s eye chilis to control the spiciness of the dish.
  • Fish sauce adds depth but can be omitted for a milder flavor.
  • Other ground meats such as pork or turkey can substitute chicken.
  • Adding a fried egg on top is traditional and adds richness.
  • Lime wedges provide a fresh, tangy contrast to the spicy and savory flavors.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://monicarecipes.com/thai-basil-chicken-pad-krapow-gai-recipe/