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Thai Basil Chicken Recipe – Quick 20-Minute Pad Gai Krapow

Thai Basil Chicken Recipe – Quick 20-Minute Pad Gai Krapow


Description

Whip up a quick and flavorful dish with this 20-Minute Thai Basil Chicken, also known as Pad Gai Krapow. Bursting with savory, spicy, and aromatic flavors, this dish is a perfect go-to for anyone craving authentic Thai cuisine at home.


Ingredients

Scale

 

  • ½ cup brown onion or shallot, diced or roughly chopped
  • 8 oz ground chicken (substitute with ground turkey for a leaner option)
  • 5 garlic cloves, finely chopped
  • ½ cup Thai basil leaves (or substitute with regular basil)
  • 1 medium red chili, roughly chopped (adjust for heat)
  • 1 medium mild green pepper, chopped
  • Avocado oil for cooking
  • 1 tablespoon light soy sauce (gluten-free if necessary)
  • 1 tablespoon dark soy sauce (low sodium preferred)
  • 1 tablespoon maple syrup (or 2 teaspoons honey)
  • 1 teaspoon garlic chili sauce (or Sriracha, adjust for spiciness)
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 cup uncooked rice (for serving)
  • 23 stalks green onions, for garnish
  • 2 fried eggs, for serving
  • Sesame seeds, prawn crackers, and extra basil for garnish

Optional substitutions:

  • Gluten-free soy sauce can be substituted to make this dish gluten-friendly.
  • For a vegetarian version, substitute chicken with tofu or mushrooms.

Instructions

Step 1: Prepare Ingredients

Finely chop the garlic cloves and green pepper. These will add a punch of flavor and heat to your stir-fry. If you like extra heat, you can leave the seeds in the peppers.

Step 2: Sauté the Aromatics

Heat a tablespoon of avocado oil in a wok or non-stick pan over medium-high heat. Once hot, add the onions or shallots and sauté for a few minutes until translucent. Add the chopped garlic and green chili, stirring frequently to prevent burning. Sauté for about 30 seconds until the garlic becomes fragrant.

Step 3: Cook the Chicken

Add the ground chicken to the pan. Break up the chicken into small pieces and cook until it is no longer pink. Be sure not to overcook the chicken so it remains juicy. If the mixture seems too dry, add a splash of water.

Step 4: Add Sauces and Basil

Once the chicken is cooked through, reduce the heat and add the light soy sauce, dark soy sauce, maple syrup, garlic chili sauce, oyster sauce, and fish sauce. Stir well to coat the chicken evenly. Add the Thai basil and chopped red chili. Stir until the basil begins to wilt but retains its bright green color.

Step 5: Serve and Garnish

Serve the Thai basil chicken over steamed rice, and top with a fried egg for added richness. Garnish with green onions, sesame seeds, and extra basil leaves. Add prawn crackers on the side for a crunchy complement.

Notes

 

  • Use Fresh Basil: Thai basil has a unique, slightly spicy flavor, so it’s best to use fresh Thai basil if you can find it. Regular basil works too, but the flavor will be different.
  • Adjust the Heat: You can easily control the spice level by adjusting the amount of red chili and garlic chili sauce. If you’re sensitive to spice, start with less and add more to taste.
  • Keep It Juicy: To avoid dry chicken, cook it just until it’s done, and add a little water if the mixture looks too dry.