This authentic Thai recipe for Pad Kra Pao Gai (Thai Basil Chicken) is brought to you by the Bald Chef. It captures the true taste of Thailand, with a spicy and flavorful combination of chicken, basil, Prik-anu peppers, and fish sauce. The heat from the Prik-anu peppers adds an authentic touch to this classic Thai dish.
Not only is this recipe easy to make, but it also yields restaurant-quality Thai food. If you’re looking for a delicious and authentic chicken and basil dish, you’ve come to the right place. The Bald Chef has a wealth of experience in Thai cooking, having spent a lot of time in Thailand, so you can trust that this recipe is true to its roots. To learn more about this recipe, check out the accompanying video.
1/2 pound organic skinless boneless chicken thighs(you can substitute chicken breasts)
5 of cloves of garlic
4 Prik-anu peppers
1/2 white onion
2 tablespoons of fish sauce (I recommend three Crab brand)
1/4 cup of fresh Thai basil
2 tablespoons of vegetable oil.
Start by chopping up the onion, garlic, basil, chicken, and picknu peppers Bring your wox to high heat, add the 2 tablespoons of vegetable oil, and bring it up to heat. Then add the onion,garlic, and picknu peppers stir fry until the oil is infused with the flavors of your spices. Add chopped chicken, stir fry until the chicken
is thoroughly cooked, and finally at the last minute throwing your garlic and stir fry the entire mixture. Serve the Thai basil chicken on rice. Enjoy.