Thai Basil chicken (Pad Krapow Gai) is a popular choice at a Thai restaurant. But did you know that 20 minutes is all it takes to put this dish together yourself? Mouth-wateringly sweet and spicy, your kitchen will be infused with smoky aromas of caramelised garlic and basil. For an extra protein boost, top it of nicely with a fried soft yolk egg with golden crust.
There are different types of basil, but the one most authentic for a Thai Basil chicken is the holy basil (O. tenuiflorum), or kaphrao. It is different from Italian basil used for pasta, or the Thai basil used for pho. Holy basil gives a spicy, peppery, clove-like flavour, that Thai people love most. Holy basil is usually found in Thai supermarkets, but if you can’t find it, you can still re-create this Thai basil chicken using other types of basil .
Another interesting point of note for this Thai basil chicken recipe is that the Thai dark soy sauce is different from the usual Chinese or Japanese dark soy sauce. It is thick, caramely and black, but not very sweet. The closest substitute would probably be kecap manis.
Thai Basil Chicken Recipe
Serves: 4 Time: 20 mins
Ingredients :
- 400g lean chicken, cubed
- 1 cup Thai holy basil leaves, stem removed
- 1 small chilli, minced
- 2 cloves garlic, minced
- 1 tsp Thai dark sweet soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 2 tbsp olive oil
Preparation :
1. Combine sweet soy sauce, sugar and fish sauce in a small bowl.
2. Heat olive oil in a non-stick frying pan and stir-fry garlic and chilli until fragrant. Add chicken and stir-fry until cooked through.
3. Add sauce mixture and basil leaves to frying pan. Stir until well combined.
4. Serve hot with a small bowl of brown rice.
Nutritional Facts:
Per serving: 232 calories; 15 g fat; 3 g carbohydrates; 20 g protein
Carbohydrate Servings: 4.5
