Best Thai Holy Basil Chicken Pud Ga Prao Gai Sap Recipes

PAD KRA PAO (PAD GAPRAO) CHICKEN STIR-FRY WITH HOLY BASIL

Pad Kra Pao (Pad Gaprao) Chicken Stir-Fry with Holy Basil image

Provided by Pailin Chongchitnant

Number Of Ingredients 17

Ingredients

5-10 Thai chilies, or to taste
5 cloves garlic
1 spur chilies or another mild, red pepper, chopped
½ cup long beans, cut into short pieces
½ small onion, diced
300g chicken, coarsely ground (see video for how to grind your own chicken)
1 Tbsp oyster sauce
1 Tbsp soy sauce
2 tsp fish sauce
1½ tsp black soy sauce (or sub dark soy sauce and reduce regular soy sauce to 2 tsp)
2 Tbsp water
1 ½ tsp sugar
1 ½ cup holy basil leaves, loosely packed (see note)
Vegetable oil, as needed
2-3 eggs (1 per person)
Jasmine rice for serving
Prik Nam Pla (condiment for seasoning the egg, optional): Mix together some fish sauce, a squeeze of lime juice, chopped Thai chilies, and chopped garlic.

Steps:

Pound Thai chilies into a fine paste.
Add garlic and spur chilies and pound into a rough paste.
Combine oyster sauce, soy sauce, fish sauce, black soy sauce, water and sugar; stir to dissolve the sugar.
In a wok or a large saute pan, saute the garlic-chili paste in a little vegetable oil over medium high heat until the garlic starts to turn golden.
Add chicken and toss until they're no longer in big clumps. Add the sauce and continue tossing until the chicken is almost done.
Add onions and long beans; toss until the chicken is done.
Remove from heat and stir in the holy basil.
Taste and adjust seasoning as needed.

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

Spicy Thai Basil Chicken (Pad Krapow Gai) image

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.

Provided by Chef John

Categories World Cuisine Recipes Asian Thai

Time 25m

Yield 2

Number Of Ingredients 13

Ingredients

⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

Steps:

Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g

THAI HOLY BASIL CHICKEN: PUD GA-PRAO GAI SAP

Thai Holy Basil Chicken: Pud Ga-Prao Gai Sap image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons canola oil
1 tablespoon chopped garlic
1 to 2 tablespoons chopped Thai chile pepper
8 ounces ground chicken breast
1/2 cup sliced white mushrooms
1 1/2 tablespoons fish sauce
1 tablespoon oyster sauce
1/2 tablespoon sugar
1/2 tablespoon sweet soy sauce (optional)
1/3 cup chicken stock
1/2 cup sliced red bell pepper (optional)
1/2 cup Thai holy basil (Ga-Prao)
Salt
Steamed jasmine rice

Steps:

Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well.
Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well.
When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.