| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 20g | 3g | 40g |
| sugars | fibre | protein | salt |
| 6g | 3g | 30g | 2.3g |
Why I Love Thai Thai Basil Chicken (Pad Kaprao Gai Khiaw)
When it comes to comfort food, nothing brings me as much joy as whipping up a plate of Thai Basil Chicken (Pad Kaprao Gai Khiaw). Whether it’s the aromatic blend of Thai basil or the fiery kick of bird chiles, this dish embodies the balance and complexity I love in Southeast Asian cuisine. Growing up in Charleston, South Carolina, you’d often find me in the kitchen with my grandmother, learning the nuances of classic Southern dishes. But my culinary curiosity didn’t stop there. I soon found myself exploring flavors from around the world, and that’s when Thai cuisine stole my heart.
The Irresistible Aromas
From the moment you heat the oil and toss in those minced garlic cloves and bird chiles, your senses are enveloped by an irresistible aroma that sets the stage for what’s to come. The combination of savory sauces—soy, oyster, and fish sauce—brings a depth of flavor that pairs perfectly with the tenderness of boneless, skinless chicken thighs. This isn’t just a meal; it’s an experience, one that transports me from my Southern roots to the bustling street markets of Bangkok.
A Harmony of Flavors and Textures
What makes Thai Basil Chicken (Pad Kaprao Gai Khiaw) especially endearing to me is the harmony of flavors and textures. The crunch of bell peppers, the fragrant Thai basil leaves, and the slight sweetness from sugar perfectly balance the heat from the chiles. The squeeze of lime juice at the end brightens the entire dish, making it a symphony of flavors that dance on your palate.
My inspiration often comes from chefs who have a knack for transforming simple ingredients into extraordinary dishes. Notably, Chef Jet Tila’s approach to Thai cuisine has inspired many of my kitchen adventures. His respect for traditional techniques combined with a modern touch is something I strive to emulate.
This dish is reminiscent of other comforting meals like Chicken Stir-Fry or my own Southern favorite, Chicken and Rice. The beauty of Pad Kaprao Gai Khiaw is its versatility; you can serve it over jasmine rice and even top it with a crispy fried egg for added texture and richness. Pair it with a side of sliced cucumbers or pickled vegetables, and you’ve got yourself a meal that celebrates both comfort and adventure. Some nights, I’ll even serve it alongside a bowl of hot and sour Tom Yum Soup to create a meal that’s both satisfying and soul-soothing.
If you’re anything like me, you’ll find that each bite of Thai Basil Chicken brings a new sense of discovery and delight. Try it out, and let this captivating dish become a staple in your kitchen, just as it has in mine.
What You’ll Need
- 2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 3 tablespoons vegetable oil
- 1 medium onion, sliced
- 6 cloves garlic, minced
- 2-3 Thai bird chiles, thinly sliced (adjust according to spice preference)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup fresh Thai basil leaves, loosely packed
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons sugar
- 1/2 teaspoon white pepper
- Juice of 1 lime
- 2 cups jasmine rice (uncooked)
- 6 fried eggs (optional, for serving)
- Lime wedges (for garnish)
Method
Step One
Rinse the jasmine rice under cold water until the water runs clear. Cook according to the package instructions and keep warm.
Step Two
In a large pan or wok, heat the vegetable oil over medium-high heat. Add the sliced onion and stir-fry for about 2-3 minutes until it starts to soften.
Step Three
Add the minced garlic and Thai bird chiles to the pan and continue to stir-fry for another 1-2 minutes until fragrant.
Step Four
Add the bite-sized chicken pieces to the pan. Stir-fry for about 5-7 minutes until the chicken is cooked through and no longer pink.
Step Five
Add the sliced red and green bell peppers to the pan. Continue to stir-fry for another 3-4 minutes until the peppers are tender-crisp.
Step Six
In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar until well combined. Pour this sauce mixture over the chicken and vegetables in the pan. Stir well to coat everything evenly.
Step Seven
Add the white pepper and the juice of 1 lime to the pan and stir well. Turn the heat off and add the fresh Thai basil leaves. Stir until the basil is wilted but still vibrant.
Step Eight
Serve the Thai Basil Chicken over cooked jasmine rice. If desired, top each serving with a fried egg. Garnish with lime wedges. Enjoy your Thai Basil Chicken (Pad Kaprao Gai Khiaw)!
