Thai Basil Chicken Gai Pad Kra Pao

Thai basil chicken Gai Pad Krapao is a classic Thai dish with ground or thinly sliced meat stir-fried with holy basil and a delicious spicy sauce. It's a simple dish that can be put together in less than 25 minutes, a perfect quick lunch or dinner! Get ready for one of the best Thai food you'll ever taste.

Traditional Pad Krapao recipe uses holy basil for this stir fry, which is the main ingredient for this popular Thai dish. The dish is named after the holy basil specifically. Regular basil, like Italian and Thai basil, can be used as a substitute if you have no other option. Just add ½ cup extra for the extra flavors.

What is Thai Basil Chicken Gai Pad Kra Pao?

Pad Kra Pao is a Thai basil chicken recipe, stir-fried in a savory sauce using garlic, and Thai chilies, using a very specific type of basil, holy basil, to add flavors and textures are just explosive in your mouth. The spicy flavors of fresh chili peppers mixed with garlic, ground meat, and a touch of green beans make this classic Thai dish very popular in the United States and worldwide.

This stir fry dish has become a popular and well-known dish of Thai cuisine for a clear reason! The amazing aroma of basil paired with fried garlic, fresh chilis, and the umami flavors of the sauces makes this dish a popular dish in Thai cuisine. So incredibly flavorful, quick, and easy to put together!

Why this recipe works

• It keeps well for a few meals. Perfect for a meal plan dish!
• It's incredibly delicious, easy to make, and can be put together in less than 20 minutes!
• It's a delicious recipe that will make your guests reach for a second or third serving!
• It's a great party food to have for guests. Make a big batch, place the stir-fry over the white rice and let the spicy brown sauce seeps through the rice to marinade, and it's pure perfection!
• You can substitute meat and add tofu, tempeh, and seafood easily.

Ingredients for Thai Basil Chicken Recipe

There are a few names and spellings of this classic Thai stir-fry dish. In Thai restaurants, you may see these spellings, Pad Krapow Gai, Gai Pad Krapow, Pad KraPao Gai, or simply Pad Gaprao. In English names, you might see these spicy Thai basil chicken, holy basil chicken, Thai holy basil chicken, holy basil stir-fry, or chicken stir fry with Thai sweet basil. These are all for one very delicious Thai dish, the Thai basil chicken.

American/Western Grocery Store Ingredient List 

• Ground/ minced chicken. (turkey, beef, or pork is ok, too). You can also use chicken breasts or thighs to slice them into thin pieces. It's a bit meatier but very tasty!
• Garlic. It's a garlicky dish. Use extra garlic if you love garlic!
• Fresh green beans- Don't overcook the beans. They are meant to be undercooked slightly to add a wonderful crunch to the stir fry. Bell pepper is a great addition to added veggies.
• Oil. Use high-smoking heat oil like vegetable, coconut, avocado, or canola. The recipe is cooked using hot oil to fry the garlic and chilis.

Asian Grocery store Ingredient List

• Holy basil. Or called Tulsi, they are hard to find in and out of many Asian supermarkets. Using regular Thai basil, globe, or cinnamon basil is okay. If using regular Italian basil, add a few extra leaves.
• Thai chilis. Use Thai bird’s eye chilis, long chilis, or jalapenos for the spiciness. Cut into small pieces when frying.
• Shallots. Purple, sweet or white onions will work as a substitute.
• Oyster sauce. The main sauce for the recipe, do not skip, please. (; 
• Sweet soy sauce. If you can't find sweet dark soy sauce, use molasses mixed with sugar like brown, white, or palm sugar.
• Fish sauce. Go light on the fish sauce, as you can add more at the end. I used Squid brand fish sauce, and it's a bit on the saltier side.
• Thin soy sauce. Any soy sauce will work. If gluten is an issue, use gluten-free soy sauce or coconut aminos as a substitute.

How to Make authentic Thai basil chicken Gai Pad Krapao

Step 1. Heat a small saucepan on med-high heat. Once hot, add 2-3 tablespoons of oil. When ready,  an egg or two into the hot and cook in oil until the edges are brown and crispy. Cook to your liking: runny, semi-runny, medium, etc. If you like your egg on the well-done side, flip the entire egg over and let it cook for 1 minute until you are happy with how it looks. Remove from the pan and set on a paper towel plate to drain some oil. Let it cool.  

Step 2. Make the stir-fry sauce. Mix all the sauces in a small bowl, stir, and set aside.

Step 3. Heat your wok, a large skillet, or a large frying pan over med-high heat. Wait until the wok is hot before adding 2 tablespoons of oil. Once hot, add garlic, chilis, and shallots. Fry for 1 minute or until fragrant but not too brown.

Step 4. Add the ground meat, and stir together, breaking up the large chunks. Cook until meat is cooked, 4-5 minutes.  Cook until the meat is slightly browned. Add a little water if necessary if the meat gets too dry.

Step 5. Pour the sauce into the chicken mixture, stir together and cook for one more minute.

Step 6. Add the chopped green beans and stir them together for about 1 minute. Don't overcook the beans; the crunchy texture is part of the recipe experience. 

Step 7. There’ll be some liquid forming in your pan or wok. That’s a very good thing! That’s all the flavors coming out. If not, add about 2-4 tablespoons of water or a stock pan to give the meat a little moisture. Stir it all in.

Step 8. Add Holy basil, mix it with the meat, cook 30 seconds more and turn the heat. Remove from stovetop. The residual heat will continue to cook the basil, so be sure not to overcook it, or it can turn bitter. 

Step 9. You're finished!  Serve with cooked Jasmine rice on a plate, add the Kra Pao stir fry on top, then scoop some spicy sauce into the serving platter and let some deliciousness seep into the Jasmine rice. Add your fried eggs on top and serve with sliced cucumber and spicy chili sauce on the side. Enjoy your Thai basil chicken or Pad Kra Pao! 

Thai basil chicken is one of our family favorites to enjoy as a weekend brunch. It’s an awesome breakfast dish, too, with the added runny eggs! Yum! It is one of my husband's all-time favorite Thai dishes, and it's clear why.

Garnishing options

• Extra crispy fried eggs. Use an extra egg or two for the extra protein. Fry them with a good amount of oil until the edges of the egg white are brown and crispy. Break the runny yokes and let that marinade in the rice! Delicious!
• Sliced cucumber helps cool off the spiciness.
• Thai spicy chili sauce. Mix 1 tablespoon fish sauce, lime juice, and water with minced chilis and 2 small garlic cloves. Sprinkle some over the plated Pad Krapao.

A quick Thai Spicy Chili Sauce Recipe (optional)

• 1 tablespoon Fish sauce
• 1 tablespoon Lime juice
• 1 tablespoon Water
• 1-2 Chili’s-diced very small
• ½ Garlic clove-diced extra small

Mix all these, adjust the flavor to your liking, and serve in a small sauce bowl on the side of the finished Thai basil chicken. Enjoy!

Kitchen Notes and Tips for Pad Krapao Recipe

• Thai chicken basil keeps well as leftovers. Store it in an airtight container for up to 3 days.
• Gra Pao works well with ground chicken, pork, turkey, or beef because ground meat cooks faster. Pick your favorite and try another the next time you cook this recipe!
• Holy basil thrives in hot climates. They are more abundant during summer. Check your local Asian or farmer's markets and stock up for the winter months. Wash and dry them with paper towels, pick the leaves and soft tips, and freeze them in Ziploc bags for those months when fresh herbs are sparse. 

FAQs

What does pad Krapow taste like?

Pad Krapow has a savory, umami, salty, and slightly sweet taste. It is also spicy and with a fragrant fried garlicky and chilis but you can adjust the spiciness of the dish by using fewer hot peppers.

What does Kra Pow mean in Thai?

Krapow in Thai refers to the specific type of basil used in the stir fry, the Holy basil or Tulsi, a specific type of basil with unique fragrant flavors and textures.

Where is Pad Kra Prao from?

Pa Kra Prao is a stir fry dish originating from Thailand, and it is a popular Thai street food sold in stalls or small shops in all over Thailand.

What is Holy Basil?

Holy basil or Tulsi is a type of basil with a peppery flavor and an after-taste that leaves a slight tingling feeling on your tongue. It has a strong, distinct fragrance of sweet basil with hints of cinnamon, basil, and citrusy herbs.

The stems are thin, light green stems with small jaggery and fuzzy leaves. Check out the image below in red.  It's a popular basil used throughout Southeast Asia in cooking and making herbal teas and drinks.

Out of all the vast varieties of basil, holy basil is regarded as one of the most sacred herbs because of its high potency of medicinal properties. It helps with digestion, lower cholesterol and blood sugar, eases joint discomfort, and fights against inflammation in the body.

Where Can I Find Holy Basil? 

You can find Holy basil in the produce section of any Asian grocery store. Look for light green colored basil with a fuzzy branch and stems. See the enlarged picture below. They usually are sold in small bunches. Ask the workers there. They will be happy to help. Get a picture of the Holy basil here to bring with you if you want a visual image, and then go on a little adventure to the Asian grocery store.

Dish a portion of cooked Jasmine rice on a plate, add the Kra Pao on top, scoop some liquid, and let that deliciousness seep into the Jasmine rice. Add your fried eggs on top and serve with sliced cucumber and spicy chili sauce on the side. 

Other Thai Recipes You'll love

• Pad Woonsen stir-fried glass noodles
• Pad See Ew Recipe
• Pad Mee, Vermicelli  Thai Rice Noodles
• Thai Drunen Noodles, Pad Kee Mao
• Pad Thai
• Resources for Thai Cooking
• Where to Shop for Thai Ingredients
• Thai Herbs

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Thai Basil Chicken Gai Pad Kra Pao

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★★★★★

5 from 4 reviews

• Author: Suwanee
• Total Time: 25 minutes
• Yield: 4 1x
• Diet: Low Calorie

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Description

Thai basil chicken Gai Pad Krapao is a classic Thai dish with ground or thinly sliced meat stir-fried with holy basil and a delicious spicy sauce. It's a simple dish that can be put together in less than 25 minutes, a perfect quick lunch or dinner! Get ready for one of the best Thai food you'll ever taste. 

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Ingredients

Scale 1x2x3x

• 1 pound ground chicken. (turkey, beef, or pork is ok, too)
• 1 ½ cups Holy basil. (leafy parts and soft tips)
• 1-10 fresh Thai chilis. (adjustable spiciness level here)
• 2 tablespoons garlic. Minced
• ⅓ cup shallots. Julienned
• 1 cup fresh green beans. Diced small, about ¼ inch
• 2-3 tablespoon oil. (vegetable, canola, grape seed, sunflower seed, avocado oil)
• 3 tablespoon oyster sauce
• 2 tablespoons sweet dark soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon light soy sauce

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Instructions

1. Heat a small saucepan on med-high heat. Once hot, add 2-3 tablespoons of oil. When ready,  an egg or two into the hot and cook in oil until the edges are brown and crispy. Cook to your liking: runny, semi-runny, medium, etc. If you like your egg on the well-done side, flip the entire egg over and let it cook for 1 minute until you are happy with how it looks. Remove from the pan and set on a paper towel plate to drain some oil. Let it cool.  
2. Make the stir-fry sauce. Mix all the sauces in a small bowl, stir, and set aside.
3. Heat your wok, a large skillet, or a large frying pan over med-high heat. Wait until the wok is hot before adding 2 tablespoons of oil. Once hot, add garlic, chilis, and shallots. Fry for 1 minute or until fragrant but not too brown.
4. Add the ground meat, and stir together, breaking up the large chunks. Cook until meat is cooked, 4-5 minutes.  Cook until the meat is slightly browned. Add a little water if necessary if the meat gets too dry.
5. Pour the sauce into the chicken mixture, stir together and cook for one more minute.
6. Add the chopped green beans and stir them together for about 1 minute. Don't overcook the beans; the crunchy texture is part of the recipe experience. 
7.  There’ll be some liquid forming in your pan or wok. That’s a very good thing! That’s all the flavors coming out. If not, add about 2-4 tablespoons of water or a stock pan to give the meat a little moisture. Stir it all in.
8. Add Holy basil, mix it with the meat, cook 30 seconds more and turn the heat. Remove from stovetop. The residual heat will continue to cook the basil, so be sure not to overcook it, or it can turn bitter. 
9. You're finished!  Serve with cooked Jasmine rice on a plate, add the Kra Pao stir fry on top, then scoop some spicy sauce into the serving platter and let some deliciousness seep into the Jasmine rice. Add your fried eggs on top and serve with sliced cucumber and spicy chili sauce on the side. Enjoy your Thai basil chicken or Pad Kra Pao! 

Notes

• Thai chicken basil keeps well as leftovers. Store it in an airtight container for up to 3 days.
• Gra Pao works well with ground chicken, pork, turkey, or beef because ground meat cooks faster. Pick your favorite and try another the next time you cook this recipe!
• Holy basil thrives in hot climates. They are more abundant during summer. Check your local Asian or farmer's markets and stock up for the winter months. Wash and dry them with paper towels, pick the leaves and soft tips, and freeze them in Ziploc bags for those months when fresh herbs are sparse. 

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• Prep Time: 10
• Cook Time: 15
• Category: Easy recipes
• Method: Stir fry
• Cuisine: Thai

Keywords: Thai Basil Chicken, Thai Basil Chicken Recipe, Gai Pad Kra Pao, Thai Chicken with Holy Basil, Kra Pao Recipe, Kra Pao, thai pad kra pao, thai pad kra pow, thai pad kra pao gai recipe, thai basil pad krapow