Thai Basil Chicken (Pad Kra Pao)
A fiery, garlicky stir-fry of minced chicken and holy basil, traditionally served over rice with a fried egg.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
Technique to learn
Pounding aromatics
Bruising garlic and chili in a mortar releases more of their oils than chopping, giving a punchier, more rounded flavor.
Instructions
Step 1: Pound the garlic and chili into a rough paste in a mortar, or chop finely.
Step 2: Mix the oyster sauce, soy sauces, fish sauce and sugar with 2 tbsp water.
Step 3: Heat the oil in a wok over high heat. Fry the garlic-chili paste for 15 seconds.
Step 4: Add the chicken and stir-fry, breaking it up, for 4–5 minutes until no pink remains and it is cooked through.
Step 5: Add the sauce and toss for 1 minute, then turn off the heat and stir in the basil until just wilted.
Step 6: Serve over rice, topped with a fried egg if you like.
Cooking tips
- Cook minced poultry to 74°C (165°F); color alone is not a reliable sign of doneness.
- The chili fumes can be strong — keep your kitchen ventilated.