Basil Chicken (Gai Pad Krapow)
December 01st, 2009 75 Comments

Basil Chicken (Gai Pad Krapow)

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Thai Basil Chicken Recipe (Gai Pad Krapow)


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


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.

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75 comments... read them below or add one

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  5. Alicia says:

    Hey when you say shallots do you mean the little onions or spring onions??

  6. Jen A says:

    Looks like yum! Are coconut aim is a suitable substitute in this recipe or is there something better? Thanks!

  7. Rashmi says:

    Hi if I don’t have ke cap manis can I use regular low sodium soy sauce.

  8. Chrissy says:

    Do have the nutritional info on this dish?

  9. Sharine says:

    What’s a substitute for palm sugar? I have all the ingredients except for the palm sugar.

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