Thai Basil Chicken (Pad Krapow Gai) is a flavorful, aromatic stir-fry that perfectly balances savory, spicy, and slightly sweet notes. This dish is a beloved Thai street food, known for its bold flavors and the fragrant kick of Thai basil. It combines tender pieces of chicken, often minced or sliced, with fresh basil leaves, chili peppers, and garlic in a savory sauce made from soy sauce, fish sauce, and a touch of sugar for balance. Served with steamed jasmine rice, this dish makes a satisfying and vibrant meal in no time.
The star ingredient in Thai Basil Chicken is the fresh Thai basil. It has a slightly peppery flavor with hints of anise and clove, which adds depth and brightness to the dish. When cooked quickly in the stir-fry, the basil wilts and releases its aromatic oils, creating a fragrant and mouth-watering base. The heat from the fresh chilies brings a spicy kick, while the garlic and shallots offer savory richness.
The chicken in this dish can be finely minced or thinly sliced. Minced chicken tends to absorb the flavors of the sauce better and cooks quickly, making it ideal for this fast-paced stir-fry. The sauce itself is a combination of fish sauce, soy sauce, and a bit of sugar. The fish sauce brings umami and saltiness, while the sugar balances the savory elements with a hint of sweetness. You can adjust the heat level by using more or fewer chilies, depending on your preference.
This dish is incredibly quick and easy to prepare, typically taking just 15-20 minutes to cook. It’s a great option for a weeknight dinner when you want something flavorful yet simple. The only real prep required is chopping the chicken, garlic, and chilies, and picking fresh basil leaves. Once the ingredients are prepped, the stir-frying process is fast, ensuring that the chicken stays juicy and tender while the flavors meld together.
Thai Basil Chicken is best served with steamed jasmine rice, which soaks up the sauce beautifully. Some variations of the dish also include a fried egg on top, which adds richness and extra texture. If you want to amp up the flavor, you can serve it with a side of crispy fried shallots or extra chili slices for an additional spicy kick.
Ingredients
- 200 grams chicken breast sliced into thin strips
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 2 red chili peppers sliced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 cup Thai basil leaves
Instructions
- Heat the vegetable oil in a pan over medium-high heat.
- Add the minced garlic and red chili peppers; sauté until fragrant.
- Add the sliced chicken breast to the pan and cook until the chicken is no longer pink.
- Stir in the soy sauce, fish sauce, and sugar; mix well to combine the flavors.
- Add the Thai basil leaves and stir until they wilt.
- Serve hot with steamed rice.
I was skeptical about the fish sauce… but it really brought the dish together. Will make again!
This was amazing! The flavors were spot on. My whole family loved it!
Easy to make, really quick dinner. I used regular basil though, hope that’s ok!
I don’t get it. Is it really that good? Seems too simple to be tasty.
Why is it called Thai Basil Chicken if we just use regular basil? LOL. Confusing… 3 stars.
Lol, I thought the same thing at first! But trust me, if you use the right basil, it makes a big difference. Just curious, have you tried it? 5 stars!
I get what you’re saying! But Thai basil has a different flavor than regular basil. It’s got a bit of sweetness and a hint of spice. 4 stars!
I don’t have Thai basil, so I used regular basil and it turned out weird. Not sure I recommend this.
My kids loved it! I didn’t have fish sauce, so I used oyster sauce instead and it turned out great. Thanks for sharing! 😊 4 stars.
Great to hear your kids enjoyed it! Using oyster sauce is a clever swap. I’ve done that too and it works well. 🍽️
Oyster sauce instead of fish sauce? Isn’t that a bit off? I mean, it’s totally different! 🤔
This recipe is AMAZING! The flavors are so vibrant. Can’t wait to make it again!
Super yummy!! But I didn’t have Thai basil, so I used regular basil. Still good!!
Too much garlic for my taste. Next time I’ll use less.