Thai Holy Basil Chicken Pud Ga Prao Gai Sap Recipes

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

Spicy Thai Basil Chicken (Pad Krapow Gai) image

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.

Provided by Chef John

Categories World Cuisine Recipes Asian Thai

Time 25m

Yield 2

Number Of Ingredients 13

Ingredients

⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

Steps:

Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g

THAI HOLY BASIL CHICKEN: PUD GA-PRAO GAI SAP

Thai Holy Basil Chicken: Pud Ga-Prao Gai Sap image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons canola oil
1 tablespoon chopped garlic
1 to 2 tablespoons chopped Thai chile pepper
8 ounces ground chicken breast
1/2 cup sliced white mushrooms
1 1/2 tablespoons fish sauce
1 tablespoon oyster sauce
1/2 tablespoon sugar
1/2 tablespoon sweet soy sauce (optional)
1/3 cup chicken stock
1/2 cup sliced red bell pepper (optional)
1/2 cup Thai holy basil (Ga-Prao)
Salt
Steamed jasmine rice

Steps:

Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well.
Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well.
When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.

THAI CHICKEN STIR FRIED WITH HOLY BASIL (GAI PAD GRAPROW)

Thai Chicken Stir Fried With Holy Basil (Gai Pad Graprow) image

Chicken stir-fried with holy basil is a favorite Thai dish for many Westerners. Simple to prepare, it is a quick one-dish meal. The addition of fresh chilies makes the dish spicy, but you may adjust the recipe to taste by adding fewer chilies. This is a recipe of cooking instructor and cookbook author Kasma Loha-unchit. ====== NOTES: If you are not able to find fresh holy basil, this recipe can be substituted with any fresh basil... or a mixture of fresh Thai sweet basil and fresh mint leaves. Good results have been reported using ground turkey. In Thailand, this dish is often made with chopped pork, especially in fast-food, curry-rice shops, where an enormous variety of dishes are prepared ahead of time and served over steaming white rice to order. Some of the best pad gka-prow can be had at these inconspicuous, no-frills, open-air places. They are made particularly spicy to help preserve the meat, as the dishes are prepared early in the morning and served throughout the day until they are sold out. Try the above recipe also with fresh seafood (in this case, no need to chop) - shrimps, scallops, mussels, clams, crab and firm-flesh fish, such as fresh halibut and salmon.

Provided by Sandi From CA

Categories Chicken

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb boneless chicken thighs (coarsely chopped, or cut into small bite-size pieces. Smallest pieces soak up most sauce!)
4 -6 garlic cloves, finely chopped
2 -3 shallots, thinly sliced (or substitute with 1/2 cup sliced onion)
2 -3 tablespoons peanut oil, for stir-frying
2 teaspoons black soy sauce (the semi-sweet kind, siew dohm)
1 -2 tablespoon Thai fish sauce, to taste (nam bplah)
1 cup fresh Thai holy basil (bai gka-prow (In a pinch, use ANY basil, SEE NOTES ABOVE.)
2 small kaffir lime leaves, very finely slivered (bai ma-gkrood) (optional)
2 -3 fresh jalapenos or 2 -3 fresno bell peppers, cut into large slivers (these have the least amount of heat)
1 dash white pepper

Steps:

Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.
Heat a wok until the surface is smoking hot.
Swirl in the oil to coat the wok surface.
Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots.
Stir another few seconds before adding the chicken.
Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.
Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using).
Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
Then add fresh basil leaves and fish sauce to taste. Stir and mix well.
Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through.
Sprinkle with white pepper.
Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.

Nutrition Facts : Calories 449.1, Fat 32.5, SaturatedFat 8.2, Cholesterol 127.1, Sodium 811.8, Carbohydrate 10.6, Fiber 1.2, Sugar 4.3, Protein 28.9

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