Name: Thai Basil Chicken (Pad Krapow Gai) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1 lb ground chicken (other ground meat works too); 4 to 6 Thai bird’s eye chilis, chopped (depending on spice level desired); 6 cloves garlic, smashed; 1/2 yellow onion, diced; 4 oz green beans (about 1/2 cup), cut into 1” (2.5 cm) pieces; 1 bunch basil, stems removed; 1 tablespoon oyster sauce; 2 teaspoons soy sauce; 2 teaspoons dark soy sauce; 1/2 teaspoon fish sauce (optional); 1 teaspoon sugar; 1 tablespoon vegetable oil; Fried eggs; Lime wedges

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Introduction

Thai Basil Chicken, or Pad Krapow Gai, is a vibrant and spicy stir-fry that’s bursting with bold flavors. This quick and easy dish features ground chicken cooked with aromatic garlic, fiery chilis, and fresh basil, making it an irresistible weeknight dinner. Serve it over rice and top with a fried egg for a satisfying meal.

A white plate holds a serving of white rice on the left side with a metal spoon resting on it, and next to the rice is a mix of cooked ground meat, green beans, chopped onions, and sliced red chilies giving a rich brown and green color mix with small red accents. On top of the meat mixture is a sunny-side-up fried egg with a bright yellow yolk and slightly crispy white edges. Fresh green basil leaves are placed at the edge of the plate, adding a fresh, leafy green contrast. The background shows a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground chicken (other ground meat works, too)
4 to 6 Thai bird’s eye chilis, chopped (depending on spice level desired)
6 cloves garlic, smashed
1 tablespoon oyster sauce
2 teaspoons soy sauce
2 teaspoons dark soy sauce
1/2 teaspoon fish sauce (Optional)
1 teaspoon sugar
1 tablespoon vegetable oil
1/2 yellow onion, diced
4 oz green beans (about 1/2 cup), cut into 1” (2.5 cm) pieces
1 bunch basil, stems removed
Fried eggs (Optional)
Lime wedges (Optional)

Instructions

Step 1: Mince the chilis and garlic together until a rough paste forms. You can also blend them in a small food processor or use a mortar and pestle.
Step 2: Combine oyster sauce, soy sauce, dark soy sauce, fish sauce (if using), and sugar in a small bowl. Stir until the sugar dissolves.
Step 3: Heat the vegetable oil and garlic-chili paste in a large skillet over medium-high heat. Cook until fragrant and garlic is just starting to brown.
Step 4: Add the ground chicken. Push the aromatics onto the chicken to prevent burning. Spread the chicken out and let it brown undisturbed for 1 minute. Break apart and cook, stirring occasionally, until nearly cooked and juices evaporate, about 2 minutes.
Step 5: Pour in the prepared sauce and stir well to combine.
Step 6: Add diced onion and green beans. Cook for another 1 to 2 minutes until the sauce is slightly reduced and well distributed.
Step 7: Turn off the heat and stir in the basil leaves until wilted.
Step 8: Serve hot over rice with a crispy fried egg and a squeeze of lime juice if desired.

Tips & Variations

Adjust the number of chilis to suit your spice tolerance; removing seeds can reduce heat.
Substitute ground pork or turkey if preferred.
Add other vegetables like bell peppers or mushrooms for extra texture.
Use Thai holy basil for the most authentic flavor if available.
For a vegetarian version, substitute ground meat with finely chopped mushrooms or tofu and use vegetarian oyster sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To maintain the basil’s freshness, add a few fresh leaves when reheating if desired.

How to Serve

The dish is presented in a single deep white bowl with a rough textured edge. The bottom layer is fluffy white rice, covering about half the bowl's base. On top of and beside the rice is a stir-fry mix of browned ground meat, small chunks of sautéed onions, chopped green beans, dark green leafy herbs, and small red chili slices, creating a mix of brown, green, and red colors with a slightly glossy texture. Sitting on the stir-fry is a single fried egg, with a bright yellow yolk in the center and a white cooked edge that is slightly bubbly and crisped. Fresh green basil leaves are placed around the edges of the stir-fry, adding a touch of greenery to the dish. A metal spoon rests on the rice, partially inserted into the bowl. The whole setup is on a soft white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular basil instead of Thai basil?

Yes, regular sweet basil is a good substitute if you can’t find Thai basil. The flavor will be slightly different but still delicious.

Is it okay to skip the fish sauce?

Absolutely. Fish sauce adds depth and umami, but it’s optional. You can leave it out or substitute with a bit more soy sauce or a splash of Worcestershire sauce if you prefer.