Make this Chicken Thai Basil recipe at home for a flavorful, aromatic, and spicy dish. A perfect balance of savory, sweet, and spicy flavors!
1. Introduction
Chicken Thai Basil (also known as Pad Krapow Gai) is a beloved Thai dish known for its bold and aromatic flavors. Combining tender chicken with the aromatic fragrance of fresh Thai basil leaves, this dish is often served with steamed rice and a fried egg on top for an authentic touch. Pad Krapow is a staple in Thai street food, adored by both locals and visitors for its harmonious blend of savory, spicy, and sweet flavors.
The secret to this dish lies in the balance of ingredients: fish sauce for saltiness, soy sauce for umami, sugar for sweetness, and Thai bird’s eye chilies for spice. The dish is quick and easy to prepare, making it a great option for a weeknight dinner or a special weekend treat. If you enjoy a dish packed with intense flavors, Chicken Thai Basil is the perfect recipe to try at home.
In this recipe, we will guide you through the preparation of Chicken Thai Basil step by step, from chopping the chicken to adding the fragrant herbs that make this dish unforgettable. Let’s get started!
2. Ingredients
To make Chicken Thai Basil at home, you will need the following ingredients:
500 grams (about 1 lb) boneless, skinless chicken breasts or thighs (sliced into thin strips)
1 tablespoon vegetable oil
4 cloves garlic (finely chopped)
3-4 Thai bird’s eye chilies (sliced thinly, adjust to your spice preference)
1 onion (sliced thinly)
1 red bell pepper (sliced thinly)
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1/4 cup water
1 cup fresh Thai basil leaves (washed)
Steamed jasmine rice (for serving)
Fried eggs (optional, for garnish)
3. Directions
Follow these steps to make Chicken Thai Basil:
Prepare the ingredients: Slice the chicken into thin strips. Finely chop the garlic, and slice the chilies, onion, and bell pepper. Set the basil leaves aside.
Heat the oil: In a large pan or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the chopped garlic and sliced bird’s eye chilies. Stir-fry for 30 seconds until fragrant, but be careful not to burn the garlic.
Cook the chicken: Add the sliced chicken to the pan and stir-fry until it turns white and is cooked through, about 4-5 minutes.
Add the vegetables: Add the onion and bell pepper to the pan. Continue stir-frying for another 2-3 minutes until the vegetables begin to soften.
Flavor the dish: Stir in the fish sauce, soy sauce, oyster sauce, and sugar. Mix well to coat the chicken and vegetables in the sauce. Add a splash of water to create a bit of sauce, and allow it to simmer for a minute.
Add the basil: Once the chicken is cooked and the sauce is well combined, add the fresh basil leaves to the pan. Stir well until the basil wilts and releases its fragrance.
Serve: Serve the Chicken Thai Basil hot over steamed jasmine rice. For an authentic touch, top with a fried egg, if desired.
4. How to Prepare
Chicken selection: Chicken thighs work wonderfully for this dish as they are tender and juicy, but chicken breasts can also be used. Slice the chicken thinly so it cooks quickly and evenly, ensuring it absorbs the flavors of the sauce.
Adjust the spice level: If you prefer a milder dish, reduce the number of Thai bird’s eye chilies, or remove the seeds before slicing. For a spicier version, you can add more chilies or keep the seeds in for extra heat.
Basil: Thai basil has a distinct flavor compared to sweet basil, and it’s essential to the authenticity of this dish. If you cannot find Thai basil, you may substitute it with regular basil, but the flavor will not be the same.
Serving ideas: While this dish is traditionally served with steamed jasmine rice, you can also serve it with noodles for a variation. The addition of a fried egg on top is a popular way to enjoy this dish.
5. Preparation Time
Total time: About 25 minutes.
Prep time: 10 minutes.
Cook time: 15 minutes.
This quick and easy recipe makes it perfect for a weeknight dinner or a weekend treat when you are craving something flavorful and aromatic.
6. Servings
This recipe serves 2-3 people, depending on portion size. If you are cooking for a larger group, you can easily double or triple the ingredients.
7. FAQs
Q1: Can I use chicken breast instead of thighs?
Yes, chicken breast can be used instead of chicken thighs. However, chicken thighs are more tender and flavorful, which makes them ideal for this dish.
Q2: Can I make this dish in advance?
While the dish is best served fresh, you can prepare the chicken and sauce in advance and store it in the refrigerator for up to one day. Reheat it before serving, and add fresh basil just before serving.
Q3: Can I make this dish without fish sauce?
If you prefer not to use fish sauce, you can substitute it with soy sauce or tamari, though the flavor may differ slightly. Fish sauce adds a distinct umami flavor that is difficult to replicate.
Q4: How do I make the dish milder?
To make the dish milder, reduce the number of bird’s eye chilies, or remove the seeds from the chilies before adding them to the pan. You can also omit the chilies altogether if you prefer a non-spicy version.
Q5: What other vegetables can I add?
You can add other vegetables such as mushrooms, baby corn, or zucchini for extra texture and flavor. Just stir-fry them with the onions and bell peppers.
