Thai basil chicken is a spicy chicken stir fry with holy basil leaves. This dish is called pad kra pao gai in Thai. Chicken with holy basil leaves may sound strange, but trust me, the flavors are unbeatable.
Pad kra pao gai is my all-time favorite Thai dish. You can have this dish on its own with rice. But usually, served with a fried egg on the side. If you do not know what to order in a Thai restaurant, you can order a pad kra pao gai.
This stir fry can be made with chicken, pork, or beef, but chicken is the most popular. Since this is a spicy dish, you can reduce the number of chilies to your preferences.
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Ingredients
- 250 grams Minced chicken
- 1 1/2 cups Holy basil leaves or Tulsi loosely packed
- 1 1/2 tablespoons Garlic crushed
- 5 numbers Thai red chilli crushed
- 1 1/2 tablespoons Oyster sauce
- 1 1/2 tablespoons Light soy sauce
- 1/2 teaspoon Brown sugar
- 2 tablespoons Oil
For Fried Egg
- 2 numbers Egg
- 2 tablespoons Oil
For Serving
- Cooked white rice (I used Jasmine rice)
Ingredients
For Fried Egg
For Serving
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Instructions
- Prepare all the ingredients before start cooking.
- Heat oil in a large wok or pan over medium heat. Add garlic and chillies, saute until the garlic starts to turn golden.
- Add the minced chicken to the pan and mix well with a flat spoon or spatula to break up the chicken into small pieces.
- When the chicken changes color, add sauces and sugar, mix well to combine. Add a few teaspoons of hot water if necessary. Give a taste and add salt or fish sauce if needed.
- Continue stirring until the chicken is done and all the liquid is completely evaporated. Remove from heat and stir in the holy basil.
- Serve hot with rice and fried egg.
For Fried Egg
- Heat oil in a nonstick pan over medium heat. Once the oil is hot, crack the egg into the pan and fry it until set. Fry them one at a time.
- Remove the egg from the pan and drain it on a paper towel.
- NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
