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Thai Basil Chicken (Gai Pad Krapow)

If you can find Holy Basil at the Asian Market, definitely get that. Other basil will work, but not as well. This is a dish that can be put together and on the table within 30 minutes.


3 to 4 tablespoons oil

3 Thai bird chilies or holland chilies (de-seeded if desired and thinly sliced)

3 shallots (thinly sliced)

5 cloves garlic (sliced)

1 pound ground chicken

2 teaspoons sugar (or honey)

2 tablespoons soy sauce

1 tablespoon fish sauce

1/3 cup low sodium chicken broth (or water)

1 bunch holy or Thai basil leaves


In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.

Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly.

Add the basil, and stir-fry until wilted. Serve over rice.

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