Get ready to transform your kitchen into a bustling Bangkok street food stall with this mind-blowing Thai Basil Chicken recipe that will set your taste buds on fire! Pad Kra Pao is not just a meal; it's a flavor explosion that combines the fiery heat of Thai bird chilies, the aromatic punch of fresh basil, and the savory depth of perfectly seasoned ground chicken. In just 25 minutes, you'll create a restaurant-quality dish that will make you feel like a Thai street food master, impressing everyone at your dining table with its authentic and irresistible taste.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 2 servings
Ingredients
- 1 lb ground chicken
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 Thai bird chilies, chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 cup fresh Thai basil leaves
- Cooked jasmine rice for serving
Instructions
- Begin by gathering all your ingredients. Ensure that the ground chicken is thawed if previously frozen, and have your garlic minced and chilies chopped. Rinse the Thai basil leaves under cold water and set aside to dry.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Allow the oil to get hot but not smoking.
- Add the minced garlic to the hot oil and sauté for about 30 seconds, or until fragrant. Be careful not to let it burn, as burnt garlic can impart a bitter flavor.
- Next, add the chopped Thai bird chilies to the skillet. Stir-fry for an additional 30 seconds to release their heat and flavor into the oil.
- Increase the heat to high and add the ground chicken to the skillet. Use a spatula to break the chicken apart, stirring frequently. Cook for about 5-7 minutes, or until the chicken is fully cooked and no longer pink.
- Once the chicken is cooked, pour in 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce. Stir well to combine and let the mixture cook for another 1-2 minutes, allowing the sauces to coat the chicken evenly.
- Remove the skillet from heat and gently fold in the fresh Thai basil leaves. The residual heat will wilt the basil slightly, releasing its aromatic oils.
- Serve the Thai Basil Chicken Pad Kra Pao over a bed of hot, cooked jasmine rice. Garnish with additional Thai basil leaves or sliced chilies if desired. Enjoy your meal!
Tips
- Fresh is Best: Always use fresh Thai basil leaves for the most authentic flavor. The difference between dried and fresh basil is night and day in this recipe.
- Chili Control: Adjust the number of Thai bird chilies to match your spice tolerance. For a milder version, remove the seeds, or for daredevils, add extra chilies.
- High Heat is Key: Ensure your wok or skillet is screaming hot when cooking to achieve that classic wok-seared flavor and prevent the chicken from becoming soggy.
- Don't Overcrowd the Pan: Cook the chicken in a single layer to get a nice, slightly crispy texture instead of steaming.
- Timing Matters: Add the basil leaves at the very end to preserve their vibrant color and fresh, aromatic qualities.
- Serve Immediately: This dish is best enjoyed hot and fresh, right after cooking, to maintain the crisp texture and intense flavors.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 10g
Protein: 30g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 110mg
