SPICY THAI BASIL CHICKEN Pad Kra Pao Gai (ผัดกระเพราไก่) 


  • 500 grams finely chopped boneless skinless chicken thighs
  • 6 cloves of garlic peeled
  • 6-10 red Thai chilies, stalks removed (to taste)
  • 1-2 tablespoon vegetable, peanut or soy oil for cooking
  • 2 teaspoon oyster sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon dark sweet soy sauce
  • 1/2 teaspoon brown sugar, palm sugar or honey
  • salt to taste if required
  • 15-20 Thai holy basil leaves or Thai sweet basil (stalks removed)
  • 3-4 crispy fried eggs (1 per person)
  • Boiled Jasmine rice to serve
  1. Combine all the sauces in a small bowl, stir and reserve.
  2. Bash the garlic and chilies using a mortar and pestle until coarsely ground.
  3. Heat your wok on high heat, and add 2 tablespoons of vegetable oil to the pan.
  4. When the oil is hot, add the smashed chilies and garlic. Sauté them for about 20 seconds until aromatic but don’t brown them.
  5. Add the diced chicken. Lower flame to medium, Keep stirring using a spatula or moving the wok up and down to ensure the food does not burn and cooks evenly.
  6. Add sauces and cook another 60 seconds or until chicken is cooked.
  7. Add the holy or sweet basil leaves. Incorporate the basil flavours by flipping the chicken and leaves about for 60 seconds then switch off the flame. Basil gets stringy if overcooked.
  8. Serve the chicken with plain boiled jasmine rice and a crispy fried egg.