Can I use ground beef or pork instead of chicken?

Absolutely! Ground pork is very traditional in Thai cooking and works beautifully here, giving the dish a richer flavor. Ground beef can be used as well, but keep in mind the texture and taste will be a bit different from the original recipe.

What if I can’t find holy basil?

If holy basil is not available, Thai sweet basil is the next best option and is often easier to find. It will give the dish a slightly different aroma but still maintain the basil’s fresh, herbaceous quality.

How spicy is this dish really?

Using Thai bird chilies gives this dish a pretty respectable heat level, but if you prefer milder food, you can deseed the chilies or use fewer of them. On the flip side, you can always add more chilies or chili flakes if you love a fiery punch.

Can I prepare parts of this recipe ahead of time?

Definitely! You can slice the shallots, garlic, and chilies ahead and keep them refrigerated. Ground chicken can also be portioned and ready to go. Just toss everything quickly in the wok when you’re ready to cook for a fresh and fast meal.

Spicy Thai Basil Chicken – Quick, Flavorful Dinner

Name: Delicious Recipe
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Cuisine: Thai
Ingredients: 3 to 4 tablespoons oil; 3 Thai bird chilies or holland chilies (de-seeded if desired and thinly sliced); 3 shallots (thinly sliced); 5 cloves garlic (sliced); 1 pound ground chicken; 2 teaspoons sugar or honey; 2 tablespoons soy sauce; 1 tablespoon fish sauce; 1/3 cup low sodium chicken broth or water; 1 bunch holy or Thai basil leaves

Description

Thai Basil Chicken, or Gai Pad Krapow, is a quick and flavorful stir-fry dish featuring ground chicken, aromatic garlic, chilies, and fresh Thai basil. This easy recipe delivers a perfect balance of spicy, savory, and slightly sweet flavors, making it a beloved comfort meal served best over steamed rice.

Ingredients

Scale

Main Ingredients

3 to 4 tablespoons oil
3 Thai bird chilies or holland chilies (de-seeded if desired and thinly sliced)
3 shallots (thinly sliced)
5 cloves garlic (sliced)
1 pound ground chicken
2 teaspoons sugar or honey
2 tablespoons soy sauce
1 tablespoon fish sauce
1/3 cup low sodium chicken broth or water
1 bunch holy or Thai basil leaves

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Instructions

Heat Oil and Aromatics: In a wok over high heat, add the oil, sliced chilies, shallots, and garlic, and fry them for 1 to 2 minutes until fragrant.
Cook Chicken: Add the ground chicken to the wok and stir-fry for 2 minutes while breaking the meat into small pieces to ensure even cooking.
Add Seasonings: Incorporate the sugar, soy sauce, and fish sauce into the wok. Stir-fry the mixture for another minute to combine the flavors.
Deglaze with Broth: Pour in the chicken broth to deglaze the pan. Since the wok is on high heat, the liquid will evaporate quickly, concentrating the flavors.
Add Basil: Toss in the Thai basil leaves and stir-fry until just wilted, then immediately remove from heat.
Serve: Serve the Thai Basil Chicken hot over steamed rice for a complete meal.

Notes

Adjust the number of chilies based on your preferred spice level. Removing seeds will reduce heat.
If you can't find Thai basil, holy basil is a good substitute. Alternatively, sweet basil can be used but will alter the flavor slightly.
Use low sodium soy sauce and chicken broth to control sodium levels.
For a vegetarian version, substitute ground chicken with crumbled tofu and use mushroom sauce instead of fish sauce.
Serve immediately for the best texture and flavor.

Nutrition

Serving Size: 1 serving
Calories: 294 kcal
Sugar: 4 g
Sodium: 933 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 22 g
Cholesterol: 98 mg