When I was working in Beverly Hills, there is this Thai restaurant that my colleagues and I would always go to. One of my favorite dishes was its spicy basil chicken rice plate—perfectly steamed and fluffy jasmine rice coupled with ground chicken meat infused with aromatic Thai basil leaves. It was delicious, with fine balance of fiery hot and savory. I just loved that dish.
Now that I left the company, I often miss the basil chicken rice plate for my lunch. Living in Orange County, with no decent Thai restaurants within the 30 miles radius, I decided to learn making it myself. And so I did, and I learned well.
There are many gai pad krapow recipes scattered on the internet but I attempted and adapted the basil chicken recipe at Temple of Thai. The beautiful picture pretty much sealed the deal. It did not disappoint; it works and delivers the authentic flavors that I have been longing for. This recipe is definitely a keeper!
(Click Page 2 for the Thai Basil Chicken Recipe)