RSS
Email
Twitter
Facebook
Spotlight
Ingredients:
10 oz boneless and skinless chicken thighs or chicken breast (ground)
4 cloves garlic (finely chopped)
2 shallots (finely chopped)
1 1/4 tablespoons fish sauce
1 teaspoon palm sugar
1/2 teaspoon kecap manis (sweet soy sauce)
1 big bunch of Thai basil leaves (stems removed)
6 bird’s eye chilies (chopped and pounded with a mortar and pestle) or 1-2 fresh jalapeno cut into slivers
2 dashes ground white pepper
2 tablespoons oil
Method:
Add oil into a heated wok, follow by chopped garlic and shallots. Stir fry the garlic and shallots until aromatic, then add the chicken meat into the wok. Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps. When the chicken meat changes color, toss in the chilies and the seasonings (fish sauce, palm sugar, and sweet soy sauce) and continue to stir-fry. Add in the basil leaves and do a few quick stirs until the basil leaves are wilted and you smell the exotic fragrance of the basil leaves. Sprinkle two dashes of pepper powder into the dish, do a final stir, dish out and serve immediately.
Cook’s Notes:
- If you love Thai food, you should check out authentic and popular Thai recipes on Rasa Malaysia.
- You can also serve this spicy basil chicken as lettuce wraps, it tastes great with fresh lettuce and Thai sweet chili sauce.
Get More Delicious Recipes Below:
Grilled Coconut Chicken with Lemon Basil (Ayam Panggang Sulawesi)
When it comes to cooking (and eating), I am all about embracing global flavors. Today, I wanted to introduce you to One Tribe Gourmet, a gorgeous new food blog dedicated to global cuisine. Sara, the author, is very talented and One Tribe Gourmet is loaded with her culinary creations from all over the world. All the dishes Sara made are…
Three Cup Chicken (三杯鸡)
Three cup chicken (三杯鸡) is a classic Taiwanese dish, one that I never miss out whenever I eat out at Taiwanese restaurants. I love Taiwanese food–unpretentious, humble, and homey dishes that score high on yum-o-meter. Taiwanese food is basically Chinese food with local influences, slightly different cooking methods, local adaptations and variations. Many Taiwanese dishes remind me of Chinese-Malaysian food,…
Spicy Chicken with Cashew Nuts
I love Thai food. Come to think about it, a lot of Thai recipes that I like are basically Chinese in origin, with local influences, which add an exciting layer of taste structure to the originals. There are many examples: Rad Na, Pad See Ew, and in this case, chicken with cashew nuts. In Chinese cuisine, these dishes are prepared…
Tom Kha Gai Recipe (Thai Coconut Chicken Soup)
Tom Kha Gai–everyone’s favorite Thai coconut chicken soup–is one of the Thai recipes that I have always always wanted to make but never did. Why? Because there are plenty of good Thai restaurants in the US that serve pretty authentic Thai food. So, it’s no surprise that this is my virgin Tom Kha Gai–my first attempt at home. It was…
Get New Updates by Email:
PREVIOUS POST: Pad See Ew
NEXT POST: Crispy Pork Belly Recipe (Siu Yuk/烧肉)
Oooh yes,I’ve noticed that the smaller the chicken the more I enjoy it. I will certainly put this recipe to use as soon as possible.
I can “smell” the fragrance of this dish from here by using my imagination!!! Yummy yummy!!!
great recipe…chicken and basil is such a great flavor combination!
I absolutely love this dish too. And those Thai restaurants I have been too either have it too greasy (excessive use of chili oil) or too salty.
That looks so authentic and yummy…I’ll buy the basil try it this weekend. Ever since my friend Pieter gave me kecap manis, I’ve used it in many dishes.
Which Thai restaurant in/near Beverly Hills did you go to?
Boraan at http://www.boraan.com.
Were looking at this food for a prject and it is veryy………………………… Interesting… Weird
I used to live in Bangkok; my favorite is Sanam Luang in Hollywood :-)
i fell in love with Thai food when I was in Sydney.. I needed to eat Thai food at least once or twice a week, but I never did cook them.. I should try since this is easy :D and yummmmyyy !! Served with rice and sunny side up egg! * oh hungry… *
Looks so good. Makes me think to do a larb play on the recipe and add roasted rice powder.
Oh…. now i know what to do with the overgrown basil tree i have… THANKS!!!
Delicious. Where was this yummy recipe when I had an overabundance of basil this summer? :)
mmmmmmmmm, that looks very simple
basil can be replaced by spnich and would taste great as well.
can you use jaggery to substitute for the palm sugar? or some other substitute?
This is one of my absolute favorites when I lived in Thailand: though usually with pork (moo) as opposed to chicken. Incredibly delicious over rice, or with the Thai rice crackers!
Mmm. Now I’m homesick.
I love this stir fry! Extra spicy for me please. :) Just a couple of tablespoons of this and a bowl of steamed rice and I call it a meal. But make sure I have a big tall glass of water near by. LOL If you can get holy basil it would even be super delicious. It’s what they used in Thailand. Holy basil is one of my favorite herbs. The aroma is a lil lemony and peppery and compliments well with spicy stir-fried dishes like this one. I have a picture of my holy basil plant that I used when I made a classic Cambodian dish called Fiery Stir-Fried Lemongrass Quail.
http://khatiya-korner.com/blog/2009/09/11/fiery-stir-fry-lemongrass-quail/
Khatiya – thanks for sharing the link. Not sure where can I find holy basil here.
Oh yum! On a chilly, wet day such as this, I would love to cozy up to this spicy dish!
looks delicious, I’m cooking it this weekend – can you tell me how many that recipe will serve?
thanks,
Serve 3-4 people.
perfect thank you -power out so cooking by candle light on a (gas) aga
Although this is really good, it comes out a bit too dry. How can we make it more gravy like- just a bit more- not like a thick gravy
Just add more sauces, double the portion. I like my stir-fry just coated with the sauce and not watery.
Yum, imagining how basil-y and wonderful it’d be with a bowl of rice!
this is one of my favourite thai dishes! doesnt look spicy but it sure is hot!
never attempted to make it on my own cos i guess pg’s quite blessed with thai food restaurants :)
That looks like a really nice dish Bee! I understand why you’ve been craving it. That’s the perfect lunch for any day of the week. I’ll be making soon! Thanks for sharing!
(4 exclamation points in one comment. I think i exceeded my quota! :)
hello it is my first time visiting here, it’s a great site with a great recipes, thanks for share.
This recipe sounds fantastic! I love Thai food. Where I live, any Thai restaurant that I have been to seems to skimp on the basil. I always wind up disappointed when I order this dish because I expect to see the picture you have here….big pieces of delicious basil sitting on top of the dish waiting for me to eat them up. When the actual dish arrives, I usually have to dig to find even one bit of basil! I will definitely be making this dish at home! Thanks for sharing.
This look really great. I also like it extra spicy.
You can find holy basil in Little Sigone markets.
Thanks for sharing this recipe with us.
basil is pretty much my favourite herb so i definitely love this! will try and make it this week as my meals are starting to seem pretty boring and i’m craving thai food :)
i cooked this the same day you posted it – it was awesome!
This one is next on my list. I made Kung Pao chicken today for lunch and loved it as did my guests! Thanks for sharing your recipes. Whatever I have tried from your website has always turned out delightful.
great posting.. that’s a really good
I’ve tested it today and it was pretty fine(I’m in love with sweet basil), thank you for your recipe.I’ve put an adpation of it on my website in french.
Regards,
Mr Pomme
Thank you for trying this recipe. The basil chicken looks great. :)
Holy basil should be used or it will be called Phat haropa instead.
Thanks for your information!
Thank you for the delicious recipe! I love thai food and I had this dish at a thai restaurant before but it was way too salty. Your recipe is so simple and easy to make and it has just enough flavor to satisfy my taste buds. Thank you! =)
Pingback:Thai Dye « Tortfeeder
Pingback:Boneless Chicken Meat, Please! | the-missus-blogs.com
Pingback:Thai Basil Chicken (Gai Pad Krapow) Recipe | gimme some oven
Looks amazing and is making me hungry. Thanks for the recipe, I will give it a try.
Pingback:Thai Basil Chicken « Diary of a Pampered Housewife
I make this at least once a week, substituting brown sugar for the palm sugar and using very thinly sliced steak instead of ground chicken. The smell of fish sauce is, I find, overwhelmingly strong, so I usually add in the juice of half a lime during the ‘add liquid’ stage, and serve it over rice with a lime slice as garnish/further flavor to brighten things up.
It’s very popular. =>
I cannot wait to give this a try! Could you also make it with Pork? If so, which cut do you think?
It’s funny, I’ve ordered this at various restaurants in the UK and sometimes it comes like the above but other times it comes as sliced meat with more of a ‘sauce’. It definitely has the same English language name on the menus.
Oh, also, will your book be available in the UK? Thanks again!
I love this dish! Will you recommend cutting chicken breast/thigh into small piece at home, rather than buying ground meat at supermarkets?
Yes, you can just chop the chicken breast / thigh into minced chicken using a cleaver. :)
Pingback:Random food to meal plan! « Green Basket
It is a good take although I don’t grind up the chicken meat, use Thai Basil and Brown Sugar. Also there are a lot of good Thai restaurants in the OC, you must not be from round here are yah???
I’ve made this recipe a few times now, and I absolutely love it. I do make a bit extra of the sauce but all the proportions are spot on. I actually like this one better than the local thai place! Thanks a lot for the recipe!
Oh my! I am currently eating this wonderful dish but I needed to take a break and simply say “Oh wow” and “oh my”! Such a wonderful dish and an easy one to make. Goes very well with jasmine rice.
Excellent recipe! I’ve made this many times and always a hit. Tonight, I substituted the chicken with shrimp. Chopped (not ground) shrimp. Ooh so very nice!! : )
Thank you for this great recipe! Cooked it tonight and it is simply brilliant. Thank you again.
I made this last night with tofu instead of chicken and thought it was excellent. I substituted black soy sauce for the kecap manis (because I didn’t have any) and increased the fish sauce to 1 3/4 tablespoons. I also thought 3 thai chilies was plenty–it came out very hot.
I served it with a Thai version of my fried rice recipe, using a combination of fish sauce and soy sauce, adding tomatoes and leaving out the Chinese rice wine. All around a really nice meal. Thanks for the inspiration.