Easy Thai Basil Chicken (Gai Pad Krapow)
ID: 9521355d...
A classic, savory, and spicy Thai street food favorite made with ground chicken, fresh Thai basil, garlic, shallots, and chilies. It's incredibly fast to make, taking only 15 minutes from prep to plate.
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🍳 Cooking Flow
Prep and slice the shallots, garlic, and chilies, and pluck the Thai basil leaves. → Stir-fry the sliced aromatics in a smoking hot wok with oil for 1 minute until fragrant. → Add the ground chicken, breaking it up immediately and cooking over high heat. → Add the sugar, soy sauce, fish sauce, and a splash of chicken broth, stir-frying until combined. → Toss in the basil leaves, stir-fry until wilted, and serve hot over rice.
Cooking Steps
Brief Cooking Order
Prep and slice the shallots, garlic, and chilies, and pluck the Thai basil leaves. → Stir-fry the sliced aromatics in a smoking hot wok with oil for 1 minute until fragrant. → Add the ground chicken, breaking it up immediately and cooking over high heat. → Add the sugar, soy sauce, fish sauce, and a splash of chicken broth, stir-frying until combined. → Toss in the basil leaves, stir-fry until wilted, and serve hot over rice.
Introduction
A classic, savory, and spicy Thai street food favorite made with ground chicken, fresh Thai basil, garlic, shallots, and chilies. It's incredibly fast to make, taking only 15 minutes from prep to plate.
Step 1
Prepare the aromatics: peel and thinly slice the shallots and garlic. Thinly slice the chili pepper, de-seeding it if you want to reduce the spice level.
Step 2
Pick the leaves off the basil stems and wash them thoroughly in a bowl of water, then drain.
Step 3
Heat a wok over high heat until it starts to smoke, then pour in about 3 tablespoons of cooking oil.
Step 4
Add the sliced shallots, garlic, and chilies into the hot oil. Stir-fry for about 1 minute until fragrant.
Step 5
Add the ground chicken to the wok and immediately use your spatula to break it up and crumble it. Stir-fry continuously over high heat.
Ingredients List
Important Notes
Preheating the wok until it smokes before adding the oil is crucial to create a natural non-stick cooking surface, preventing the ground chicken from sticking.
Using ground chicken thighs (dark meat) will yield a juicier result than lean ground chicken breast.
Thai basil behaves like a vegetable rather than a simple garnish in this dish, so do not hesitate to use a generous amount (1 to 2 packed cups).
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