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!!
RIGHT: Wat Arun Temple in Bangkok, Thailand.
Pad Kaprao Gai (Spicy Thai Basil Chicken)
This spicy & savory dish will take you back to the streets of Thailand!
Equipment
- 1 wok or deep skillet
- 1 wok spatula
Ingredients
- 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
Instructions
- 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.
Notes
You may sub Thai Basil with Italian Basil but it won’t carry the same peppery flavor.
Red Boat Brand is my favorite brand of fish sauce.
