Spicy Thai Basil Chicken (Phad Kaprao Gai) is one of those dishes you just can’t stop eating.
This was the very first dish I ordered in Thailand, and I’ve loved it ever since. I learned to make this addictingly spicy, savory, and sweet dish at an organic farm in Chiang Mai, Northern Thailand. I make Phad Kaprao Gai at home regularly, and it always transports me back to South East Asia, even if just for a few moments.
The original recipe calls for 10-12 bird’s eye chilis and 12 cloves of garlic (umm..that’s madness!!), so I’ve adapted the recipe to suit my personal preferences. Feel free to GO FOR GOLD if you’re a spice fiend!!
Pad Kaprao Gai (Spicy Thai Basil Chicken)
- 1 wok or deep skillet
- 1 wok spatula
- 1 lb ground chicken or turkey, pork, beef
- 4 tbsp peanut oil
- 5 garlic cloves minced
- 1 cup long beans chopped in ½ inch pieces; may sub regular green beans, but not haricots verts
- 3 Thai chilies thinly sliced; add more or less depending on your spice level
- 2 cups Thai basil stems removed; lightly packed
- 3 tbsp fish sauce
- 3 tbsp oyster sauce
- 1 ½ tsp granulated sugar
- 1 cup white onion sliced
- ⅔ cup water
- Heat oil in a wok over medium heat. When the oil is hot, add garlic, onion, chili peppers, and chicken. Stir until fragrant and the chicken is cooked though.
- Add long beans, fish sauce, oyster sauce and sugar. Give it a quick stir and then add the water. Stir everything together really well and turn the heat down to medium low. Let this cook for 5-8 minutes, until the liquid has mostly evaporated.
- Remove from heat and add the basil leaves; stir one last time to combine.
- Serve with Jasmine rice and sliced cucumber. Garnish with cilantro and sliced bird's eye chili.