Thai Basil Chicken (Pad Krapow) with Chili Garlic
Stir-fried spicy chicken with fragrant Thai basil, garlic, and chili served over rice.
Total
25 min
Prep
10 min
Cook
15 min
Serves
2
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Recipe serves 2
Ingredients
- 300 g boneless skinless chicken thighs
- 30 g Thai basil (or regular basil)
- 4 cloves garlic
- 2 each Thai chili (or serrano), finely chopped
- 1.5 tbsp chili garlic sauce (or sriracha + extra garlic)
- 1.5 tbsp soy sauce
- 1 tsp fish sauce(optional)
- 1 tsp brown sugar
- 1.5 tbsp neutral oil (or sesame oil)
- 2 cups cooked jasmine rice
Instructions
- 1
Prep (10 minutes): Slice chicken thinly. Mince garlic. Finely chop chilies. Roughly tear Thai basil leaves. Mix soy sauce, fish sauce (if using), and brown sugar in a small bowl.
- 2
Cook (15 minutes): Heat a large skillet or wok over high heat with oil. Add garlic and chopped chilies and stir-fry 30–45 seconds until fragrant.
- 3
Add chicken and stir-fry 6–8 minutes until cooked through and lightly browned.
- 4
Stir in chili garlic sauce, then pour in the soy-fish-sugar mixture. Toss and cook 1–2 minutes to coat and reduce slightly.
- 5
Turn off heat, add Thai basil, and toss just until wilted (about 30–60 seconds). Serve immediately over rice.
Nutrition per serving
Calories
610
31% of a 2,000 kcal day
| Protein | 40 g |
| Carbohydrate | 52 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 980 mg |
Goes well with this
Thai dishes that round out the meal.
Thai Red Curry Noodles
Rice noodles bathed in a fragrant coconut milk and red curry broth.
Red Curry Vegetable Biryani
Spicy Thai red curry base mixed with long-grain rice and bamboo shoots.
Thai-Inspired Coconut Khichdi
A fusion twist using jasmine rice, mung beans, coconut milk, lemongrass, and galangal.