Minced chicken stir-fried hard and fast with garlic, chilli and Thai holy basil, served over rice with a fried egg.
Thai basil chicken
- 400 g minced chicken
- 4 cloves garlic, chopped
- 3 to 4 bird’s eye chillies, chopped
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- large handful Thai holy basil leaves
- 2 eggs
- 2 tbsp oil
- Heat half the oil in a wok over high heat and fry the garlic and chilli for 30 seconds.
- Add the minced chicken and stir-fry, breaking it up, until cooked through and starting to catch a little colour.
- Stir in the oyster sauce, fish sauce and sugar.
- Take off the heat and stir through the basil leaves until just wilted.
- Fry the eggs in the remaining oil until the edges are crisp.
- Serve the chicken over rice, topped with a fried egg.
What is pad krapow?
Pad krapow is a fast Thai stir fry of minced or chopped meat with garlic, bird eye chillies and holy basil, seasoned with fish sauce, oyster sauce and soy. It is one of the most popular one plate lunches in Thailand, served over rice with a crispy fried egg.
Krapow means holy basil, and the herb gives the dish its peppery, clove like taste.
Ingredient notes and UK swaps
- Holy basil: fresh from Thai grocers, or frozen. Thai sweet basil is the best swap.
- Chicken: hand chopped chicken thigh has the best texture. Minced chicken is quicker.
- Chillies and garlic: pound them together in a pestle and mortar for the best flavour.
- Sauces: fish sauce, oyster sauce, light soy and a little dark soy for colour, plus a pinch of sugar.
Serving
Serve on jasmine rice with a fried egg cooked in hot oil so the edges are crisp and the yolk runny. A small dish of fish sauce with chopped chilli on the side lets each person add more heat and salt.
Tips for the best thai basil chicken
- Thai holy basil has a peppery, aniseed note that regular basil does not, use it if you can find it.
- Cook the mince over the highest heat you can, so it fries rather than stews in its own liquid.
Adding the basil at the very end
Stir the Thai basil through off the heat, right before serving, prolonged cooking turns it black and bitter rather than keeping its fresh, peppery aroma, this timing matters more for basil than almost any other herb in Thai cooking.
Frequently asked questions
Can I use regular basil instead of Thai holy basil?
Yes, though the flavour will be milder and less peppery. Thai sweet basil is a closer substitute than European basil.
Can I use pork or beef instead of chicken?
Yes, minced pork is just as traditional, and beef works well too.
How spicy should pad krapow be?
In Thailand it is often very hot. At home, start with two chillies and add more to taste.
