Pad Krapow Gai (Thai Basil Chicken Stir-Fry)
Why this recipe works
- Built for speed: Finely chopped chicken cooks quickly, making the stir-fry suitable for a weeknight meal without losing texture.
- Big savoury flavour: Fish sauce, oyster sauce and soy sauce create a salty, umami-rich glaze that clings to the chicken.
- Fragrant finish: Adding Thai basil off the heat preserves its fresh aroma and keeps the stir-fry bright rather than heavy.
Get the most out of this recipe
Adjust the heat
- For less heat: Use less chilli or remove some of the seeds before chopping. The dish should still taste garlicky and savoury.
- For extra heat: Add more fresh chilli or use a hotter Thai-style chilli if available, keeping the pieces finely chopped so the heat spreads evenly.
- Keep the flavour balanced: If increasing the chilli, taste the sauce before serving and adjust with a little extra sweetness or acidity only if needed.
Ingredient notes
- Use thigh meat for juiciness: Boneless chicken thighs stay more succulent than breast in a hot stir-fry and hold up well when chopped into a rough mince.
- Fresh basil matters: Dried basil will not give the same peppery, fragrant lift. Use fresh Thai basil where possible and add it right at the end.
- Palm sugar balance: Palm sugar rounds out the salty sauces without making the dish taste sweet; light brown sugar is a practical substitute.
Common mistakes
- Avoid steaming the chicken: If the pan is small, cook the chicken in batches so it fries quickly instead of releasing too much liquid.
- Do not cook the basil hard: Thai basil turns dull and bitter if fried for too long. Toss it through off the heat just until wilted.
- Keep the stir-fry lively: Once the chicken goes in, use enough heat for quick cooking and a glossy sauce rather than a watery finish.
Serving ideas
- Serve with jasmine rice: Steamed jasmine rice is the classic base and soaks up the salty, spicy sauce.
- Add a fried egg: A crisp-edged fried egg is a common pairing and adds richness against the chilli and basil.
- Finish fresh: A few extra basil leaves added just before serving can lift the aroma, especially after reheating leftovers.
Equipment you'll need
Ingredients
Instructions
- Rinse the jasmine rice until the water runs mostly clear, then drain. Tip into a saucepan with the water, bring to the boil, cover, and cook on the lowest heat for 12 minutes. Take off the heat and leave covered for 5 minutes.
- Meanwhile, finely chop the garlic and red chilli. In a small bowl, stir together the palm sugar, light soy sauce, oyster sauce and fish sauce until the sugar dissolves.
- Finely chop the chicken thighs to a mince with a knife. Heat the vegetable oil in a wok (or large frying pan) over medium-high heat, then add the garlic and chilli and stir-fry for 20 to 30 seconds until fragrant. Add the chicken and stir-fry for 4 to 5 minutes, breaking it up, until cooked through and no longer pink.
- Pour in the sauce and stir-fry for 1 to 2 minutes until it clings to the chicken and looks glossy. Take off the heat, add the fresh Thai basil, and toss just until wilted and aromatic. Serve straight away with the steamed rice.
Recipe notes
Tips
- Keep the heat fairly high once the chicken goes in so it fries rather than stews; if your pan is small, cook the chicken in two batches.
- Add the fresh Thai basil off the heat so it stays bright and perfumed rather than turning dull and bitter.
Substitutions
- Replace chicken thighs with chicken breast for a leaner stir-fry; cook briefly so it stays juicy.
- Replace palm sugar with light brown sugar for a similar gentle sweetness.
Storage
- Refrigerate up to 2 days
- Cool the basil chicken quickly, then refrigerate in a sealed container. Reheat in a wok or frying pan over medium heat with a splash of water until piping hot; add a small handful of fresh Thai basil after reheating if you want the aroma to pop.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Thai
-
Allergens:
Molluscs Soybeans
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