SPICY BASIL CHICKEN (PAD KRA PAO)
My version of one of the most popular Thai Street food, Pad Kra Pao. Aromatic, juicy, spicy, flavorful minced chicken served over a bed of rice, topped with an egg.
Servings Prep Time
4People 5minutes
Cook Time
10minutes
Servings Prep Time
4People 5minutes
Cook Time
10minutes
Ingredients
Instructions
  1. In a bowl whisk together oyster sauce, fish sauce, soy sauce, chicken broth, coconut sugar until well blended. Keep the marinade aside for use later.
  2. Using a mortar and pestle rough pound tha garlic and green chillies.
  3. Heat your wok/skillet and once its hot enough, add the oil.
  4. Saute the garlic/chilli paste until aromatic around 20 seconds. Do not let it burn.
  5. Add the minced chicken and stir fry on high heat for 2-3 minutes.
  6. Once the chicken starts changing color, add a quarter of the marinade.
  7. Keep on stirrring for a minute or until the marinade starts to caramalize
  8. Add the rest of the marinade and cook for another 2-3 minutes.
  9. Lastly lower the heat, add the basil and cook until wilted.
  10. Serve with rice.
Recipe Notes
  1.  The original recipe calls for Thai Chilli but if you do not have that, then sub it for serrano chilies for a spicy version and jalapeno for a mild version.
  2. Sometimes Holy Basil is hard to get so use Sweet Basil which is readily available in all markets instead.
  3. If you do not have chicken broth, use water instead. Also if you like a more drier version reduce the quantity to 1/8 cup.
  4. If you do not have a mortar/pestle just finely chop the garlic and chilies with a knife.
  5. You can use brown sugar or regular sugar instead of coconut sugar.
  6. You can use Soy Sauce instead of Tamari.
  7. If you are using a less-sodium soy sauce, you might have to add a pinch of salt.