Spicy Thai Basil Chicken (Pad Krapow Gai)
Experience the vibrant explosion of flavors in this authentic Spicy Thai Basil Chicken, a lightning-fast stir-fry that brings the bustling streets of Bangkok right to your kitchen. The dish is a dynamic interplay of spicy chili, savory umami, and the unmistakable aromatic freshness of holy basil, all coating tender pieces of ground chicken. Each bite delivers a punch of heat followed by a comforting richness, creating an addictive and satisfying meal. It's a culinary journey that showcases the beauty of balance in Thai cuisine, proving that complex flavors can be achieved with simple, rapid cooking techniques.
Ingredients
- •1 tablespoon vegetable oil
- •1 pound ground chicken
- •4-6 cloves garlic, minced
- •3-5 Thai bird's eye chilies, thinly sliced (adjust to preferred spice level)
- •1 red bell pepper, thinly sliced
- •1 small onion, thinly sliced
- •For the Sauce:
- •2 tablespoons fish sauce
- •1 tablespoon soy sauce
- •1 tablespoon oyster sauce
- •1 teaspoon sugar
- •1/4 cup water or chicken broth
- •1 cup fresh holy basil leaves (or sweet basil if holy basil is unavailable)
- •Optional: Fried egg for topping
- •Optional: Steamed jasmine rice for serving
Dietary Info
Instructions
- 1
1. Prepare the sauce: In a small bowl, whisk together the fish sauce, soy sauce, oyster sauce, sugar, and water or chicken broth. Set aside.
- 2
2. Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add the minced garlic and sliced Thai chilies. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
- 3
3. Add the ground chicken to the wok. Break it up with a spoon and stir-fry until cooked through and lightly browned, about 5-7 minutes.
- 4
4. Add the sliced red bell pepper and onion to the wok. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
- 5
5. Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything, bringing the sauce to a simmer. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
- 6
6. Remove the wok from the heat. Stir in the fresh holy basil leaves until just wilted, about 30 seconds. The heat from the wok will be enough to wilt them without overcooking.
- 7
7. Taste and adjust seasoning if needed. Serve immediately over optional steamed jasmine rice, topped with an optional fried egg for an authentic touch.
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