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