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Recipes Main Course Thai Basil Chicken
Thai Basil Chicken Recipe (Krapao Gai) Print E-mail

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About the Recipe

Thai Basil Chicken is very easy to make, and has a distinctive Thai flavor that comes through due to the sauces used in preparation. The oyster sauce and soy sauce give it a rich salty taste, while the sweetness of the black soy sauce takes the edge off the saltiness, as well as giving the dish a lovely darkened brown color. This Thai chicken dish can be found all over Thailand, from street vendors to fine restaurants, and is commonly served over rice, sometimes with a fried egg on top.

 

Recipe Info

•    Serves: 1
•    Preparation time: 7 minutes
•    Cooking Time: 8 minutes

Equipment and Utensils
•    Wok or pan
•    Spatula  

Ingredients
•    Rice
•    2 tablespoons of vegetable oil
•    2 cloves of garlic
•    1 chicken breast
•    Half an onion
•    4 tablespoons of oyster sauce
•    2 tablespoons of soy sauce
•    1 teaspoon of black soy sauce
•    1/3 cup of water
•    1/2 cup of fresh basil
•    3 fresh chili peppers

 

Purchase Asian Ingredients for this Recipe Online Here.

thaibasilchicken.jpg

 

Preparation

•    Chop the garlic into small pieces
•    Cut chicken into ¼ inch slices
•    Chop the onion into thin slices
•    Pick the fresh basil leafs from the stem
•    Chop the chili pepper

Cooking
•    Turn on the stove to the medium heat
•    Heat the oil
•    When the oil is hot add the garlic
•    When the garlic is soft (don’t let it burn) add the chicken
•    Stir the chicken until it is cooked

•    Add the onion
•    Add all the sauces (oyster sauce, soy sauce and black soy sauce) and stir it together
•    Add water and stir for about 2 minutes.
•    Add the chili peppers and basil, stir it couple of time and it’s done

Serve
•    Serve over rice and garnish with fresh basil

 

Comments  

 
0 #19 gautam 2010-05-13 18:02
Hi Aunchalee,

Thanks for a great site! I suddenly realized what your name transliteration actually was in Sanskrit ANJALI, with a long I; meaning, " an offering made to God, in one's cupped palms". This is one of the most important & moving aspects of devotional worship in India. Hence, ANJALI is a name parents give with great love & emotion to their daughters, an offering to God.
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0 #18 Luis Hernandez 2010-04-03 01:22
This recipe hits the spot! Thanks so much for sharing!

For anyone who doesn't like their food to spicy, you can just substitute the red chili for red bell peppers.
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0 #17 Ramaswami Vasudevan 2010-03-20 23:22
Anchallee:

Sawadee krup

I've to Chian Mai many times and I am amazed by the variety and simplicity of Thai food.

Vasu
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0 #16 Charlie 2010-02-08 19:27
This is one of my favorite Thai dishes so, having decided that I wished to learn how to cook it, found this recipe. Its superb. Everyone I have cooked it for has thoroughly enjoyed it. It tastes slightly different from my local Thai restaurant and having asked, I know they they don't use any Oyster sauce. Seems strange to me but there we go. I shall try this variation too.

Give it a go - you'll love it!!
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0 #15 Kim Ji Yang 2009-12-02 23:24
I love kapawka so much and som tam so much Na Ja Pee!
Pee you know what when i live in thailand my mom make for me
every time Na Ja.
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0 #14 Hanumantha Rao 2009-11-12 06:22
Thank you very much for sharing these delicious recipes
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0 #13 Der 2009-04-16 19:24
Oops....stupid me! I see Krapow Gai in brackets.
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0 #12 Der 2009-04-15 16:38
Aha....Mike....but I don't think it's krapow....I believe the Basil is Horapa. ;-)

PS You see Anchallee.....when teaching Westerners about Thai food, even the basics confuse people but you are doing a good job here of explaining a lot of these things eg Sweet Basic and Holy but as Mike did say, I think it would help to have the Thai name as well.
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0 #11 angelo 2009-03-16 03:44
thanks so much aunchalee your recipes are great i trie the thai basil chicken and the fried rice and it came out wonderful my whle family loved. :-)
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0 #10 Seng 2009-02-03 09:56
Yes, i have tried it and it was lovely...i didnt have the dark soy sauce so i just kinda substituted it with a tsp of sugar to take the saltiness of the oyster sauce. Waiting to get my hands on the dark soy sauce. also i did add a dash of fish sauce at the end, just love the aroma it gives out.
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