Holy Basil Stir Fry with Chicken | Pad Kra Pao Gai | ผัดกระเพรา

This Pad Kra Pao recipe features the unique peppery flavor of holy basil stir fried with garlic, Thai chilis, minced chicken, and some savory seasoning sauces. Serve with jasmine rice and a fried egg for one of the easiest and most delicious Thai meals I know.

Pad Kra Pao is one of Thailand's most beloved dishes. It can be found on every street corner, restaurant, and food court in Thailand, and you'll be hard pressed to find a Thai person or Thai food aficionado who doesn't love it, myself included!

Pad Kra Pao is a simple dish of minced meat stir fried with garlic, Thai chilis, holy basil, and some savory seasoning sauces. It can be made with chicken, pork, beef, seafood, tofu, or any other protein you like. The recipe presented here (Pad Kra Pao Gai) is made with chicken (Gai = Chicken in Thai). This stir fry is served over a bed of jasmine rice and is topped with a fried egg.

Although this dish is simple to make, it's flavors are truly extraordinary. The star of this dish is the holy basil, known as Kaprao in Thai. This basil has such a unique and wonderful flavor that permeates the entire dish, leaving your taste buds intrigued and craving more.

What is Holy Basil?

Holy basil is a type of basil that is native to India (where it is known as Tulsi), but has been cultivated all across Southeast Asia. It can be distinguished from other types of basil by its hairy stems, saw-tooth edged leaves, and very unique taste.

If I had to describe it, the flavor of holy basil would be somewhere between Thai basil and mint with a strong kick of pepper. This lingering peppery taste is why it is also sometimes called "hot basil".  Holy basil is really one of those herbs that until you've tried it, it's hard to know exactly what it tastes like.  But once you've had it, you'll never forget it. See this article to learn more about Holy Basil.

Ingredients

• Holy Basil: By far the most important ingredient in this dish is holy basil. It can be hard to find, but it is so worth making the effort. I can often find it at Farmer's Markets or Southeast Asian specialty shops in my local area. If you strike out there, you could also try growing it from seed.
• Chicken: Pad Kra Pao can be made with any protein you like. This recipe calls for chicken (gai), but you could also make it with pork, tofu, beef, seafood, or any other protein you like.
• Garlic: Three cloves of garlic are used in this recipe, peeled and finely chopped.
• Thai Chilis: Pad Kra Pao is typically very spicy, but when making it at home, you can adjust the spice level to your preference. Three Thai chilis will result in a medium level of spice. Use one Thai chili for a mild dish, and five or more for a spicy dish. If you're making this dish for young kids, you can leave the chilis out altogether.
• Mild Red Pepper: For additional chili flavor without too much added heat, add a mild red pepper such as a jalapeno or fresno pepper.
• Green Beans (optional): Green beans or long beans add a nice vegetal crunch to this stir fry.
• Thin Soy Sauce: Thai thin soy sauce adds umami-rich saltiness to this dish. See this article all about Thin Soy Sauce for more information. Be sure to use a Thai brand, as it tastes quite different from the more commonly available Japanese soy sauce.
• Dark Soy Sauce: Dark soy sauce is thick and adds a molasses-like sweet and salty flavor. It also gives the chicken a darker color.
• Oyster Sauce: Oyster sauce adds a well-rounded salty flavor to the dish.

Instructions

This Pad Kra Pao recipe is quick and easy to make. Simply follow the steps below and in less than 30 minutes, dinner will be ready!

Prepare the Ingredients: Mince the chicken. Chop the garlic and Thai chilis finely. Slice the mild pepper and green beans into medium-sized pieces. Separate the holy basil leaves from the stems.

Stir Fry the Garlic & Chilis: Add a mild-flavored oil to a pan over high heat. Add the minced garlic and Thai chilis and stir fry until the garlic is golden.

Cook the Chicken: Add the ground chicken to the pan and stir fry with the aromatics. Use your spatula to break up any clumps, ensuring the chicken is well minced.

Add Seasoning Sauces: Add the Thai thin soy sauce, dark soy sauce, and oyster sauce. Stir to make sure they're well distributed in the minced chicken.

Add Vegetables: Add the green beans and mild chili peppers. Stir fry for a minute or two longer until they are cooked, but still somewhat firm.

Add Holy Basil: Turn the burner off and remove the pan from the heat. Then add the holy basil leaves. Stir fry until they are just wilted, then place the finished dish on a serving plate with jasmine rice.

Fry an Egg: In a new pan, heat a good amount of oil over medium high heat. Crack an egg into the oil and allow to cook to your preferred done-ness level.

Serve: Place the fried egg on top of the jasmine rice and holy basil stir fry. Serve with Prik Nam Pla (fish sauce with chilis) and enjoy!

Variations

Although the namesake of this dish is holy basil, Pad Kra Pao is often made with other types of basil. This is because holy basil can be quite difficult to find outside of Thailand. Western restaurants often make this dish with Thai basil instead. The flavor profile of the resulting dish, Thai Basil Chicken (Pad Horapa), is quite different than Pad Kra Pao but nonetheless delicious.

Whenever I find holy basil, Pad Kra Pao is always the first recipe I make. It is such a simple stir fry, but the resulting flavors are so extraordinarily complex and delicious. It's no wonder this dish is so beloved in Thailand, and throughout the world.