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A bowl of spicy Thai basil chicken, steamed Jasmine rice, sliced cucumbers, and fresh cilantro; garnished with sliced Thai chili and fermented black garlic. Long beans and a small bowl of Thai chilies are also pictured.
Sacha Hirschfeld

Pad Kaprao Gai (Spicy Thai Basil Chicken)

This spicy & savory dish will take you back to the streets of Thailand!
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Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings: 4
Course: Mains
Cuisine: Southeast Asian, Thai
Calories: 339
Ingredients Equipment Method Notes

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

Equipment

  • 1 wok or deep skillet
  • 1 wok spatula

Method
 

  1. 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. 
  2. 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.
  3. Remove from heat and add the basil leaves; stir one last time to combine. 
  4. 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.