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Thai Basil Chicken (Pad Krapow Gai)


1.5 lbs (700gr)  ground chicken
1.5 cup basil
12-13 cloves garlic
7-8 red bird chilis
3 Tbsp soy sauce
3 Tbsp oyster sauce
1 Tbsp fish sauce
1 tsp sugar
3 Tbsp vegetable oil
4 eggs
1 green onion


1. Crush chilis and peeled garlic into a paste.
2. Heat oil in wok over high heat. Add chili-garlic paste and stir for 20 seconds.
3. Add chicken, stir continuously 6-8 minutes, or until chicken is thoroughly cooked.
4. Add sugar and sauces, stir until well mixed.
5. Fold in basil. Remove from heat immediately, so the basil doesn't overcook.
1. Fill frying pan with 1/4 inch of oil. Get nice and hot.
2. Drop in eggs. Fry until edges are nice and crispy, spooning hot oil over eggs to cook the top.
3. Cook until desired doneness.

- Serve your Thai Basil Chicken over hot cooked rice and top with egg. Enjoy!

Adjust the level of spiciness to your taste by adding or subtracting the number of chilies.

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