Thai Basil Chicken “Pad Kra Pao Gai”


Introducing “Thai Basil Chicken,” or as it’s known in Thailand, “Pad Kra Pao Gai” – a dish that combines bold flavours with simplicity in every bite.

This Thai classic is a testament to the idea that you don’t need a complex recipe to create something incredibly delicious. With just a handful of ingredients and a few easy steps, you can whip up a restaurant-quality meal right in your own kitchen.

Picture this: tender chicken mince stir-fried with fresh Thai basil leaves, garlic, and chillies, all bathed in a savoury and slightly sweet sauce. The result is a delightful balance of flavours, with a hint of spice and the fragrant aroma of Thai basil.

So, if you’re looking for a quick and satisfying meal that bursts with Thai taste, give “Thai Basil Chicken” a try. It’s a delightful example of how simplicity in cooking can lead to extraordinary flavours.

How to Make Thai Basil Chicken

Prep Time
10 minutes

Cook Time
10 minutes



Main Ingredients
300 g chicken breast, minced
A large handful of Thai basil
6 cloves garlic, minced
2 bird’s eye chillies, chopped

1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
2 tsp fish sauce
2 tbsp sugar
2 tbsp water


  1. In a bowl, mix together light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar and water. Set aside.
  2. Heat up a wok/pan on medium-heat.
  3. Add cooking oil.
  4. Add garlic. Stir-fry until fragrant and lightly browned.
  5. Add chilli. Stir-fry until fragrant.
  6. Add minced chicken. Spread the chicken evenly on the wok/pan and let cook for about 2 minutes.
  7. Flip and stir-fry the chicken until all cooked through.
  8. Add the sauce mixture. Stir-fry everything until all the meats are evenly coated.
  9. Off the heat.
  10. Add basil. Toss all the ingredients together until the basils start to wilt.
  11. Serve well with fragrance white rice and fried egg. Enjoy!