Thai Holy Basil Chicken (ผัดกระเพราไก่ / Pad Kra Pao Gai)

Name: Thai Holy Basil Chicken (ผัดกระเพราไก่ / Pad Kra Pao Gai)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 5 bird’s-eye chilli, roughly chopped; 10 cloves garlic, peeled, roughly chopped; 1 tbs vegetable oil; 2 chicken breast, thinly sliced; 2 tbs oyster sauce; 1 tbs kecap manis / sweet soy; 1 bunch Thai basil, leaves only; Steamed white rice; Crisp fried eggs

Quick, easy and devilishly spicy - this is my Thai Holy Basil Chicken (ผัดกระเพราไก่ / Pad Kra Pao Gai) recipe. It’s really versatile too, so swap the chicken for beef strips, pork belly or seafood for another simple, popular Thai meal. Finish it with a crisp fried egg with a soft yolk on top. That part’s non-negotiable!

Serves: 4
Prep: 10 mins
Cook: 5 mins
Difficulty: Easy

Jump to recipe

Ingredients

5 bird’s-eye chilli, roughly chopped
10 cloves garlic, peeled, roughly chopped
1 tbs vegetable oil
2 chicken breast, thinly sliced
2 tbs oyster sauce
1 tbs kecap manis / sweet soy
1 bunch Thai basil, leaves only

To serve

Steamed white rice
Crisp fried eggs

Method

Using a mortar and pestle bash together the chilli and garlic until you have a coarse paste.
Place wok on high heat and get it screaming hot. Add oil and then chilli and garlic mix, stirfry until aromatic.
Add chicken breast and continue to stirfry for 1–2 minutes. Add sauces and stirfry for a further 2 minutes or until chicken is cooked. Toss through the Thai basil.
Serve over steamed white rice and top with a crisp fried egg!