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- 500g ground chicken - 1 cup fresh Thai basil leaves - 4 cloves garlic, minced - 3-4 Thai bird’s eye chilies, finely chopped - 2 tablespoons vegetable oil - 1 tablespoon soy sauce - 1 tablespoon oyster sauce - 1 teaspoon sugar - 1 tablespoon fish sauce - 1 bell pepper, sliced (optional) - 1 onion, sliced (optional) - Cooked jasmine rice (for serving) - Fried egg (optional) To make Pad Kra Pao Thai Basil Chicken, gather these fresh ingredients. First, the ground chicken forms the base. I recommend using high-quality chicken for the best taste. The Thai basil leaves add a unique aroma and flavor. You can find them at Asian markets or specialty stores. Next, minced garlic and bird’s eye chilies bring a spicy kick. Adjust the chilies based on your spice preference. The vegetable oil is essential for sautéing and helps blend the flavors. Sauces like soy and oyster provide depth. Sugar balances the saltiness. Fish sauce, a key ingredient, adds umami. You can also throw in bell pepper and onion for color and crunch. Lastly, serve your dish with jasmine rice. A fried egg on top makes it even better. This combination creates a satisfying and flavorful meal. {{ingredient_image_1}} - Heat the Oil In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Wait until it shimmers. - Sauté Aromatics Add 4 minced garlic cloves and 3-4 finely chopped Thai bird’s eye chilies. Stir for about 30 seconds until fragrant. - Cook the Chicken Add 500g of ground chicken to the pan. Break it apart with a spatula. Cook for 5-7 minutes until fully cooked and caramelized. - Add Vegetables If you like, stir in 1 sliced bell pepper and 1 sliced onion. Cook for an additional 2-3 minutes until the vegetables are tender. - Season the Mixture Stir in 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, and 1 tablespoon of fish sauce. Mix well and cook for another 2 minutes. - Add Basil Turn off the heat and add 1 cup of fresh Thai basil leaves. Toss quickly until the basil is wilted and fragrant. - Serve Serve the chicken mixture over bowls of hot jasmine rice. Top with a fried egg if you wish. Importance of Fresh Ingredients Using fresh ingredients is key. Fresh Thai basil adds a bright taste. Fresh garlic gives a strong aroma. Always use quality chicken for the best texture. Adjusting Spice Levels You control the heat! For a milder dish, use fewer chilies. Remove seeds to lower the spice. For more heat, add more Thai bird’s eye chilies. Taste as you go to find your perfect balance. Cooking Techniques for Best Results Use a hot skillet or wok. This helps the chicken sear nicely. Stir-fry quickly to keep the chicken juicy. Add the basil at the end to preserve its flavor. Best Side Dishes Serve Pad Kra Pao with jasmine rice. It soaks up the sauce well. You can also pair it with a simple cucumber salad. This adds a refreshing crunch. Garnishes and Toppings Top your dish with a fried egg. This adds richness to the meal. Fresh lime wedges also bring brightness. You can sprinkle extra basil for a pop of color. Pro Tips Use Fresh Ingredients: Always opt for fresh Thai basil and vegetables to enhance the flavor and aroma of your dish. Adjust Spice Level: Feel free to add more or fewer bird's eye chilies based on your preference for heat. You can also deseed them for a milder taste. Perfectly Cooked Chicken: Make sure to break the ground chicken into small pieces while cooking to ensure even browning and flavor absorption. Fried Egg Addition: A fried egg on top adds richness and flavor; ensure the yolk is runny to create a delicious sauce when mixed with the chicken. {{image_2}} Alternatives for Chicken If you want a different flavor, use ground turkey or pork instead of chicken. These meats absorb the sauce well and still keep the dish tasty. You can also try diced chicken breast or thighs for a chunkier texture. Vegetarian Options For a plant-based meal, substitute the ground chicken with crumbled tofu or tempeh. Both options soak up the sauce nicely and add a good dose of protein. You can even use mushrooms for a chewy texture and umami flavor. Pad Kra Pao with Different Proteins In Thailand, you might find Pad Kra Pao made with beef or duck. These proteins can add a rich taste. Just make sure to adjust cooking times based on the protein you choose. Additions like Shrimp or Tofu Try adding shrimp for a seafood twist! Just sauté them until pink before adding the sauces. For a vegetarian option, firm tofu works great. Just press it to remove excess water and then cube it before cooking. Add it in during the last few minutes to warm through. - Refrigeration Guidelines: First, let the Pad Kra Pao cool down. Once it’s cool, place it in an airtight container. Store it in the fridge for up to three days. This keeps the flavors fresh and safe to eat. - Freezing Instructions: If you want to keep it longer, freeze the leftovers. Use a freezer-safe container or bag. Make sure to remove as much air as possible. It can last up to two months in the freezer. When you're ready to eat, thaw it in the fridge overnight. - Best Methods to Reheat: To reheat, you can use the stove or microwave. For the stove, heat a little oil in a pan. Add the leftover Pad Kra Pao and stir until hot. This helps keep it tasty. If using a microwave, place the dish in a microwave-safe bowl. Cover it and heat in short bursts, stirring in between. This ensures even heating without drying it out. Pad Kra Pao is a popular Thai stir-fry dish. It features ground meat, often chicken, cooked with holy basil. The dish is known for its bold flavors and aromatic ingredients. It is typically served over rice with a fried egg on top. Yes, you can prepare Pad Kra Pao ahead of time. Cook the chicken mixture and store it in the fridge. When ready to eat, just reheat it and serve over fresh rice. This makes meal prep easy and quick. Pad Kra Pao can be spicy, depending on the chilies used. Thai bird’s eye chilies add heat. You can adjust the spice level by using fewer chilies. If you prefer no spice, leave them out completely. Pad Kra Pao pairs well with jasmine rice. You can also serve it with a fried egg on top. For a complete meal, add a side of stir-fried vegetables or a simple salad. Fresh basil gives the best flavor in Pad Kra Pao. Dried basil lacks the same vibrant taste. If you must use dried, reduce the amount. Use about one-third of what the recipe calls for. This post guides you through making Pad Kra Pao. We looked at ingredients, cooking steps, and tips for great flavor. Remember, fresh ingredients make a big difference. Adjust spice levels to fit your taste. Try different proteins or vegetarian options for variety. Store leftovers in the fridge or freezer, and reheat properly. I hope you enjoy this simple, delicious dish that can easily be a family favorite!

Spicy Pad Kra Pao Thai Basil Chicken

A flavorful Thai dish featuring ground chicken stir-fried with Thai basil and chilies.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 500 g ground chicken
  • 1 cup fresh Thai basil leaves
  • 4 cloves garlic, minced
  • 3 to 4 Thai bird’s eye chilies, finely chopped
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 tablespoon fish sauce
  • 1 piece bell pepper, sliced (optional)
  • 1 piece onion, sliced (optional)
  • as needed serving cooked jasmine rice
  • 1 per serving fried egg (optional)

Instructions
 

  • In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
  • Add the minced garlic and chopped chilies to the pan, stirring for about 30 seconds until fragrant.
  • Add the ground chicken to the pan, breaking it apart with a spatula. Cook for about 5-7 minutes until the chicken is fully cooked and starting to caramelize.
  • If using, stir in the sliced bell pepper and onion. Cook for an additional 2-3 minutes until the vegetables are tender.
  • Stir in the soy sauce, oyster sauce, sugar, and fish sauce. Mix thoroughly to combine and let it cook for another 2 minutes to let the flavors meld.
  • Turn off the heat, and add the fresh Thai basil leaves. Toss quickly until the basil is wilted and fragrant.
  • Serve the chicken mixture over bowls of hot jasmine rice. Top with a fried egg if desired.

Notes

Adjust the number of chilies based on your spice preference.
Keyword chicken, spicy, stir-fry, Thai basil