Thai Basil Chicken (Pad Ka Prao)
ID: ad9f48dc...
A quick, highly flavorful Thai-inspired dish featuring garlicky, gingery chicken tossed with charred green beans, wilted spinach, and fresh basil in a savory, sweet, and funky sauce. It comes together in just 25 minutes using a single pan, making it a perfect weeknight meal.
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🍳 Cooking Flow
Partially freeze and coarsely grind the chicken thighs in a food processor. → Prep the vegetables and mix the sweet-savory sauce ingredients together. → Char the green beans in a hot skillet, remove, and cook the chicken with shallots, garlic, and ginger. → Add back the beans, toss with raw spinach, pour in the sauce, and reduce quickly. → Fold in fresh basil off the heat and serve over rice with a crispy fried egg.
Cooking Steps
Brief Cooking Order
Partially freeze and coarsely grind the chicken thighs in a food processor. → Prep the vegetables and mix the sweet-savory sauce ingredients together. → Char the green beans in a hot skillet, remove, and cook the chicken with shallots, garlic, and ginger. → Add back the beans, toss with raw spinach, pour in the sauce, and reduce quickly. → Fold in fresh basil off the heat and serve over rice with a crispy fried egg.
Introduction
A quick, highly flavorful Thai-inspired dish featuring garlicky, gingery chicken tossed with charred green beans, wilted spinach, and fresh basil in a savory, sweet, and funky sauce. It comes together in just 25 minutes using a single pan, making it a perfect weeknight meal.
Step 1
Cut the chicken thighs into small chunks, spread them out on a sheet tray, and place in the freezer for 10 minutes to firm up.
Step 2
Prepare the vegetables by rough chopping the shallots, mincing the garlic, grating the ginger, and cutting the green beans into 2-inch lengths.
Step 3
Wash, spin-dry the spinach, and chiffonade the fresh basil leaves into thin ribbons.
Step 4
Prepare the sauce by mixing the soy sauce, fish sauce, oyster sauce, chicken stock, and brown sugar in a bowl until the sugar dissolves.
Step 5
Retrieve the firmed chicken thighs from the freezer, place them in a food processor, and grind on high speed for about 15 seconds to yield a coarse medium grind.
Ingredients List
Important Notes
Grinding your own chicken thighs yields a far better, coarse texture than pre-ground store-bought chicken, which can turn mushy.
Do not peel the ginger; grating it unpeeled on a microplane saves prep time and the skin is completely edible.
If using a non-stick pan on high heat, keep a close eye on the temperature to avoid degrading the coating.
Traditional Holy Basil can be hard to find; common sweet Italian basil is an excellent substitute for this quick weeknight version.
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