Pad Krapow Gai (Thai Basil Chicken)
Traditional dish · Thai
A classic and beloved Thai stir-fry featuring minced chicken, fiery chilies, garlic, and fragrant holy basil, typically served over rice with a fried egg.
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Ingredients
- Ground chicken250g
- Holy basil leaves (Krapow)1 cup, packed
- Thai bird's eye chilies3-5, or to taste
- Garlic cloves4-6
- Vegetable oil2 tbsp
- Fish sauce1.5 tbsp
- Soy sauce1 tsp
- Oyster sauce1 tbsp
- Sugar1 tsp
- Water2 tbsp
- Jasmine rice2 servings
- Eggs2
Steps
- 1
Mince chilies and garlic together into a rough paste.
- 2
Heat vegetable oil in a wok or large skillet over medium-high heat.
- 3
Add the chili-garlic paste and stir-fry until fragrant, about 30 seconds.
- 4
Add the ground chicken and break it up with a spatula. Stir-fry until cooked through and lightly browned.
- 5
Add fish sauce, soy sauce, oyster sauce, sugar, and water. Stir well to combine.
- 6
Add the holy basil leaves and stir-fry for another 30-60 seconds until the leaves are just wilted.
- 7
While the chicken is cooking, prepare jasmine rice and fry eggs to your preference (sunny-side-up is traditional).
- 8
Serve the Thai basil chicken immediately over hot jasmine rice, topped with a fried egg.
