Thai Basil Chicken Recipe – So Good it’ll Make Your Family Wok to the Kitchen

Thai basil chicken (Pad Krapow Gai) is a popular choice at a Thai restaurant. But did you know that 20 minutes is all it takes to put this dish together yourself? Mouth-wateringly sweet and spicy, your kitchen will be infused with smoky aromas of caramelised garlic and basil. For an extra protein boost, top it of nicely with a fried soft yolk egg with golden crust.
There are different types of basil, but the one most authentic for a Thai basil chicken is the holy basil (O. tenuiflorum), or kaphrao. It is different from Italian basil used for pasta, or the Thai basil used for pho. Holy basil gives a spicy, peppery, clove-like flavour, that Thai people love most. Holy basil is usually found in Thai supermarkets, but if you can’t find it, you can still re-create this Thai basil chicken using other types of basil .
Another interesting point of note for this Thai basil chicken recipe is that the Thai dark soy sauce is different from the usual Chinese or Japanese dark soy sauce.  It is thick, caramely and black, but not very sweet. The closest substitute would probably be kecap manis.

Thai Basil Chicken Recipe

Serves: 4                Time: 20 mins

Ingredients :

  • 400g lean chicken, cubed
  • 1 cup Thai holy basil leaves, stem removed
  • 2 minced cloves garlic
  • 1 minced small chilli
  • 1 tsp Thai dark sweet soy sauce
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 2 tbsp olive oil

Preparation :

1. Mix sugar, sweet soy sauce and fish sauce in a bowl. Set aside.

2. Heat olive oil in a non-stick pan and sauté chilli and garlic until fragrant. Add chicken and stir-fry until well done.

3. Throw in basil leaves and sauce mixture to pan.

4. Serve hot with a small bowl of brown rice.

 Nutritional Facts:

Per serving: 232 calories; 15 g fat; 3 g carbohydrates; 20 g protein

Carbohydrate Servings: 4.5

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