Today in this recipe, I’ll show you How to Make Thai Basil Chicken (Pad Krapow Gai) or you can say that you will know the great recipe How to Make Thai Basil Chicken (Pad Krapow Gai), today. So, without wasting time let’s start:
What Is Thai Basil Chicken (Pad Krapow Gai)?
Thai basil chicken is a savory and sweet simmering stir-fry that combines chicken thighs, veggies, and Thai basil in one unified dish with the help of a glazed sauce. This easy-to-make Thai dish is perfect for when you’re in the mood for something bright and spicy. It’s typically served over rice, but it may also be served with a fried egg and prik nam pla.
Ingredients for Thai Basil Chicken
Thai basil
While there are many varieties of basil available, Thai basil is especially used in this recipe. In contrast to its sibling, sweet basil, it is frequently characterized as tasting like licorice or anise with a hint of pepper. It’s likely that you saw it on your accessories plate if you’ve ever eaten pho because it’s a flavorful and balancing herb for a dish that’s high in protein. You can discard the stem and solely use the leaf portion for culinary purposes.
Chinese or “snake” green beans
Chinese, or “snake,” green beans are longer and slimmer than other varieties of green beans, and are frequently used in Asian cuisine. Their texture is likewise more substantial. With the exception of a slight nutty flavor, the taste is rather typical of green beans. If you can’t find snake beans, feel free to use any kind of snap pea, green bean, or even green bell pepper.
Oyster sauce
An essential ingredient for stir-fry sauces, oyster sauce lends any sauce a thick, well-rounded sweetness. The oyster sauce is primarily used to provide that viscosity because starches aren’t typically used to thicken sauces in Thai stir-fries. An option to using oyster sauce would be to add honey.
Fish sauce
For many Southeast Asian cuisines, such as Thai basil chicken, fish sauce is an absolute necessity. It intensifies the flavor of salt further. Nowadays, most supermarkets carry fish sauce in the Asian section. Vegetarian and vegan alternatives are also excellent.
Seasoning sauce or soy sauces
My preferred go-to ingredients for creating a flavorful stir-fry sauce are seasoning sauce and mushroom soy sauce. Having a variety of Asian sauces on hand is essential if you plan to cook more Asian food. Each one of them has a distinct purpose and flavor character that elevates most foods.
Shallots
It is essential to keep a variety of onions in the house for cooking, as each one has a unique flavor and perfume that complements a certain cuisine. Shallots are tiny but mighty in flavor; when cooked, they take on a nutty, sweet taste.
- Two skinless chicken thighs
- Two cups of finely cut, 1/4-inch green beans
- One bundle of Thai basil leaves, carefully removed off the stem
- Three to four tsp neutral oil
- One finely sliced shallot
- One or two Thai chilis, thinly sliced; three to four cloves of garlic, Coarsely chopped
- Half a cup water or chicken broth
Thai Basil Sauce:
- Oyster sauce, two tablespoons
- Two tsp of fish sauce
- Two tablespoons of seasoning or soy sauce
- One tsp of mushroom-based soy sauce
- One-third cup brown sugar
Directions For How to Make Thai Basil Chicken (Pad Krapow Gai)
Make the sauce
Mix the oyster sauce, fish sauce, sugar, spice sauce, and mushroom soy sauce in a small bowl. Put the concoction away.
Mix it together now if you’re preparing prik nam pla. It is served as a dipping sauce with the cooked dish rather than being utilized in the cooking process.
Prep the chicken
Chop your chicken thighs by hand or pulse them in a food processor to make small bits. The chunks should be somewhat bigger than the meat from the chicken. Place the chopped chicken in a bowl and set aside.
Cook the green beans
Bring your frying pan or wok to a medium-high temperature. When the pan is hot, add the oil and then the shallots and green beans. Stir until the shallots become tender and release their fragrance.
Cook the chicken
Garlic and chicken should be added to the pan. Just a few seconds should be allowed for the chicken to brown before stirring it. Continue to gently stir until the chicken is cooked through and has taken on a lighter hue.
Add the sauce
Add the broth (or water) and the sauce you prepared in the first step. Simmer for three to four minutes, or until the chicken and green beans have absorbed part of the liquid.
Mix in the basil
Toss the chicken and green beans gently with the addition of the Thai basil.
Add the prik nam pla
If you would like to add some color and spiciness, drizzle some prik nam pla over the plate of jasmine rice and serve your Thai basil chicken over it.
Conclusion(How to Make Thai Basil Chicken (Pad Krapow Gai)
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