PAD KRA PAO (PAD GAPRAO) CHICKEN STIR-FRY WITH HOLY BASIL
Provided by Pailin Chongchitnant
Number Of Ingredients 17
Steps:
- Pound Thai chilies into a fine paste.
- Add garlic and spur chilies and pound into a rough paste.
- Combine oyster sauce, soy sauce, fish sauce, black soy sauce, water and sugar; stir to dissolve the sugar.
- In a wok or a large saute pan, saute the garlic-chili paste in a little vegetable oil over medium high heat until the garlic starts to turn golden.
- Add chicken and toss until they're no longer in big clumps. Add the sauce and continue tossing until the chicken is almost done.
- Add onions and long beans; toss until the chicken is done.
- Remove from heat and stir in the holy basil.
- Taste and adjust seasoning as needed.
SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)
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
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
GROUND CHICKEN STIR FRIED WITH BASIL - KAI PAD BAI KAPROW
This is a great accompaniment or main course for a Thai dinner, wonderfully aromatic, and very tasty! Based on a Madhur Jaffrey recipe, my husband makes this dish often.
Provided by Julesong
Categories Curries
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In oil over medium-high heat, saute onion, basil, garlic, green onions, chilies, and grated ginger in oil until onions are soft.
- Add ground chicken and sauté until browned.
- Mix fish sauce and brown sugar together; add into chicken/basil mixture and stir to coat.
- Saute for another 3 to 4 minutes.
- Serve with rice.
- Note: please use Thai basil if at all possible, which holds up better under heat and is much more aromatic than common Italian/French basil.
Nutrition Facts : Calories 584.5, Fat 39.2, SaturatedFat 7.9, Cholesterol 195, Sodium 1324.1, Carbohydrate 17.6, Fiber 2.5, Sugar 9.1, Protein 42.9
GAI PAD BAI GAPROW
Categories Wok Chicken Garlic Freeze/Chill Stir-Fry Lime Basil Hot Pepper Gourmet
Yield Serves 6 as part of a rice based meal
Number Of Ingredients 12
Steps:
- Freeze chicken, wrapped in plastic wrap, 30 minutes to facilitate slicing. Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2-inch pieces.
- Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until golden. Add chicken and cook, stirring constantly to prevent sticking, until all chicken is opaque white, 3 to 4 minutes.
- Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper and stir-fry until combined. Add basil and stir-fry 30 seconds. If using holy basil, stir-fry 1 minute more, or until basil is wilted but still green. Stir in lime juice.
- Serve chicken with rice.
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