Thai Basil Chicken (Pad Krapow Gai) Recipe
Thai Basil Chicken, or Pad Krapow Gai, is a classic and flavorful Thai stir-fry made with ground chicken, aromatic garlic and bird’s eye chilis, and fresh basil. This quick and easy recipe combines savory sauces with crisp green beans and tender ground chicken, delivering a perfect balance of heat, sweetness, and umami. Serve it over steamed rice, topped with a crispy fried egg and a squeeze of fresh lime for an authentic Thai street food experience at home.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Protein & Vegetables
- 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
Sauces & Seasonings
- 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
Optional Garnishes
- Fried eggs
- Lime wedges
Instructions
- Mince Chilis and Garlic: Finely mince the Thai bird’s eye chilis and smashed garlic together until a rough paste forms. Alternatively, you can blend them in a small food processor or pound them together with a mortar and pestle for a more textured paste.
- Make the Sauce: In a small bowl, combine oyster sauce, soy sauce, dark soy sauce, fish sauce (if using), and sugar. Stir until the sugar is completely dissolved to create a balanced, savory sauce mix.
- Sauté Aromatics: Heat the vegetable oil in a large skillet over medium-high heat. Add the garlic-chili paste and cook until it releases a fragrant aroma and the garlic just begins to brown, being careful not to burn it.
- Cook the Ground Chicken: Add the ground chicken to the skillet. Use your spatula to move the garlic-chili mixture onto the chicken to prevent burning. Spread the chicken evenly and let it cook undisturbed for about 1 minute to allow the bottom to brown. Then, break apart the chicken slightly and cook, stirring occasionally, until it is nearly cooked through and most of its juices have evaporated—about 2 minutes.
- Add the Sauce: Pour the prepared sauce over the chicken and stir thoroughly to coat the meat evenly.
- Add Vegetables: Mix in the diced onion and green beans. Continue to cook for another 1-2 minutes until the sauce is well distributed and has slightly reduced.
- Finish with Basil: Remove the skillet from heat and add the basil leaves. Toss everything until the basil is wilted and fragrant.
- Serve: Serve the Thai Basil Chicken hot over steamed rice. Optionally top with a crispy fried egg and a squeeze of lime juice for added richness and brightness.
Notes
- The amount of bird’s eye chilis can be adjusted to suit your heat preference. Use fewer chilis for a milder dish.
- Fish sauce is optional but adds a distinctive umami depth common in Thai cuisine.
- Fresh Thai basil is preferred for authentic flavor; if unavailable, holy basil or sweet basil can be used, though the taste will differ slightly.
- Serving with a fried egg and lime wedges is traditional and adds complementary textures and flavors.
- This recipe adapts well to other ground meats such as pork or beef if desired.
Keywords: Thai basil chicken, Pad Krapow Gai, Thai stir-fry, ground chicken recipe, spicy chicken, Thai street food, basil chicken stir fry
