Thai Basil Chicken
Gai Pad Krapow ไก่ผัดใบกะเพรา
This is a classic staple of Thai cooking. Thai Basil Chicken or Gai Pad Krapow (ไก่ผัดใบกะเพรา) is a classic spicy Thai stir fry made with basil and chicken and served with rice.
- 8 oz chicken breast, thinly sliced
- 4 cloves garlic, grated on a microplane
- 2 Tbsp minced Ginger
- 1 medium red onion, thinly sliced
- 1 red pepper, thinly sliced
- 2 1/4 tablespoons fish sauce
- 3 teaspoon palm sugar
- 2 teaspoon kecap manis (sweet soy sauce)
- 1 Tbsp. Golden Mountain Sauce
- 1 big bunch of Thai basil leaves (stems removed)
- 7 bird’s eye chilies (chopped and pounded with a mortar and pestle)
- 1/8 teaspoon ground white pepper
- 2 tablespoons oil
- 1/4 cup scallions (optional)
- In a wok, heat oil over medium high heat. Stir fry the red pepper and onions until cooked half-way. Fry the garlic, chili peppers, and ginger in the olive oil over high heat. After several minutes, when the garlic starts to turn brown, toss in the chicken breast slices.
- When the chicken meat changes color, toss in the chilies and the seasonings (fish sauce, palm sugar, golden mountain sauce, and sweet soy sauce) and continue to stir-fry until the chicken is just about cooked through.
- Fold the basil in to mix it with the meat. Do a few quick stirs until the basil leaves are wilted and the stir fry becomes aromatic. Right before serving, stir in the white pepper and scallions.
- Serve immediately with rice.
Serving Size: 4
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Preparation Time: 30 minutes