Recipes, Stir frys

Pad Kaprao Gai (sort of) – Stir Fried Chicken with Holy Basil

One of my favourite dishes, Pad Krapao has minimal ingredients so it’s perfect for your midweek Thai fix! The only problem for anyone outside Thailand is getting hold of the main ingredient!

I’ll explain; Pad means stir fry, Kaprow means Holy Basil and Gai means chicken so this dish should literally be stir fried chicken with holy basil. Unfortunately, Holy Basil is almost impossible to get your hands on anywhere in the Western world so if you have had this outside of Thailand, in a restaurant, it will certainly have been made using Thai basil. I had one made the other day with Italian basil which was plain WRONG but that’s for another post, another time!

Now I LOVE Thai basil but it doesn’t quite taste right in this, it takes over. I’ve experimented and the closest thing I can find to use is English garden mint. Not the thick, woody type you find in supermarket packs that go in Mojitos but the kind you get in those growing pots, you know the ones……You don’t want a strong mint flavour just the pepperiness. If you use the soft leaf variety once it’s wilted in the sauce it gives you just that. As you can tell I’ve thought long and hard about this so you don’t have to!

So on that note, I’ll be showing you how to make a western version of a Thai classic….

Obviously, if you are in Thailand and can get Holy Basil then use it instead of the mint!

Pad Krakow is traditionally served on top of steamed Jasmine rice with a fried egg on top but I Like to have mine with a lovely soft poached egg on top to make it that little bit healthier……

Well done for Making it to the end of this essay, so here’s the recipe!

 

Pad Krapow Gai
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
    Servings Prep Time
    2 people 10 minutes
    Cook Time
    10 minutes
    Servings Prep Time
    2 people 10 minutes
    Cook Time
    10 minutes
    Pad Krapow Gai
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
      Servings Prep Time
      2 people 10 minutes
      Cook Time
      10 minutes
      Servings Prep Time
      2 people 10 minutes
      Cook Time
      10 minutes
      Ingredients
      Servings: people
      Units:
      Instructions
      1. Smash the chilli, garlic, shallots and peppercorns it a paste in a pestle and mortar.
      2. Heat 2 tablespoons of oil on a medium-high heat and add the paste. Cook for a couple of minutes until nice and fragrant.
      3. Add the meat, turn up the heat and stir fry for a couple of minutes, add the sauces, sugar, and water. Cook until the meat is cooked through.
      4. Chuck in the mint leaves, stir and take off the heat ( you want the leaves just wilted from the heat in the pan)
      5. Top with a runny poached egg and serve with jasmine rice.