Thai · beginner
Thai Basil Chicken (Pad Kra Pao)
A fiery, garlicky stir-fry of minced chicken and holy basil, traditionally served over rice with a fried egg.
- PREP TIME
- 10 min
- COOK TIME
- 10 min
- SERVES
- 2
LET’S MAKE IT
Step by step
- 01
Pound the garlic and chili into a rough paste in a mortar, or chop finely.
- 02
Mix the oyster sauce, soy sauces, fish sauce and sugar with 2 tbsp water.
- 03
Heat the oil in a wok over high heat. Fry the garlic-chili paste for 15 seconds.
- 04
Add the chicken and stir-fry, breaking it up, for 4–5 minutes until no pink remains and it is cooked through.
- 05
Add the sauce and toss for 1 minute, then turn off the heat and stir in the basil until just wilted.
- 06
Serve over rice, topped with a fried egg if you like.
A LITTLE KITCHEN KNOW-HOW
Pounding aromatics
Bruising garlic and chili in a mortar releases more of their oils than chopping, giving a punchier, more rounded flavor.
Notes from the kitchen
- Cook minced poultry to 74°C (165°F); color alone is not a reliable sign of doneness.
- The chili fumes can be strong — keep your kitchen ventilated.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
Estimated nutrition
Values from the source recipe, per serving. Estimates may vary with ingredients and portions.
- fat
- 20 g
- Carbohydrates
- 50 g
- calories
- 520 kcal
- protein
- 33 g
