Today, I’m thrilled to share this recipe with you, complete with a twist that’ll make your taste buds dance!
The Magic of Thai Basil Chicken
Thai Basil Chicken, or “Pad Krapow Gai” as it’s known in Thailand, is a harmonious blend of savory, spicy, and slightly sweet flavors. The star of the show? Fresh Thai basil leaves that infuse the dish with their unique peppery, anise-like taste. Topped with a perfectly fried egg and served over steaming jasmine rice, this dish is a true comfort food that’ll transport you straight to the bustling streets of Bangkok.
Ingredients
- 1 lb ground chicken
- 4 cloves garlic, minced
- 2 Thai chilies, finely chopped (adjust to taste)
- 1 cup Thai basil leaves
- 2 tbsp vegetable oil
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 1/4 cup chicken broth
- 1 jalapeno pepper, thinly sliced
- 4 eggs
- 2 cups cooked jasmine rice
Let’s Get Cooking!
- Prepare the sauce: In a small bowl, mix oyster sauce, soy sauce, fish sauce, sugar, and chicken broth. Set aside.
- Heat the wok: Place a wok or large skillet over high heat. Add 1 tbsp of oil and swirl to coat.
- Fry the aromatics: Add minced garlic and Thai chilies. Stir-fry for 30 seconds until fragrant.
- Cook the chicken: Add ground chicken and break it up with a spatula. Cook for 3-4 minutes until it starts to brown.
- Add the sauce: Pour in the prepared sauce and stir to combine. Cook for another 2-3 minutes until the chicken is fully cooked.
- Wilt the basil: Turn off the heat and add the Thai basil leaves. Stir until they’re just wilted.
- Fry the eggs: In a separate pan, fry the eggs sunny-side up until the whites are set but the yolks are still runny.
Plating Your Masterpiece
Serve your Thai Basil Chicken over a bed of jasmine rice. Top with sliced peppers for a spicy pop of color and crunch. Crown your creation with a beautiful fried egg, allowing the runny yolk to mingle with the flavorful chicken.
Pro Tips for Thai Basil Perfection
- Basil matters: If you can’t find Thai basil, holy basil is the next best option. In a pinch, regular Italian basil will work, but the flavor profile will be slightly different.
- Spice it up (or down): Adjust the number of Thai chilies to suit your spice preference. Remember, you can always add more heat, but you can’t take it away!
- Wok hei: For that authentic street food flavor, cook on high heat to achieve “wok hei” – that smoky, charred taste that’s characteristic of Thai stir-fries.
- Prep is key: Have all your ingredients ready before you start cooking. This dish comes together quickly, and you don’t want to be scrambling for ingredients mid-cook.
The Finishing Touch
As you take your first bite, close your eyes and let the flavors transport you. The aromatic basil, the savory chicken, the slight crunch of peppers, and the richness of the runny egg yolk – it’s a symphony of flavors that’ll have you coming back for more.
Ready to embark on your own Thai culinary adventure?
Sawasdee ka and happy cooking!
