Thai Basil chicken is one of my favourite Thai dish during my weight loss journey. It is super easy to make and this is almost my default dish during my lazy days.
Thai basil chicken or better know in Thai as pad kra pao gai (ผัดกระเพราไก่), is the most popular, and the most beloved Thai street food dish of all time. The original recipe is made of Thai chillies for the spiciness and the Thai Holy basil for the flavour and usually served with rice and a fried egg.
Since I am trying to lose weight, I skip on using the oil during the stir fry and I added extra veggies. I recommend on using a large non-stick marble stone wok/pan as I find the heat would distribute evenly and it prevents from the food to stick on the surface. I use buk choy and carrot in this recipe but feel free to substitute it with other vegetables such as long beans, broccoli etc.
The original recipe uses Thai holy basil. I cannot find it in the normal grocery stores at my place in Malaysia. Hence, I am using Thai Sweet Basil in this recipe. This is available in supermarket like Jaya Grocer or night market. If you can’t find the Thai basil then you may substitute it with the normal basil although the taste might not be as similar.
The bird’s eye chilli pepper is also known as Thai chilli, Vietnamese chilli or cili padi as called in Malaysia. It is used to add the spiciness into the dish. When buying at the market there are also green bird’s eye chilli and green chilli pepper. These are the young chilli and as it matures on the tree, it will turn red. Hence the green ones are less spicier that the red chilli pepper.
Since the bird’s eye chilli peppers are very spicy, I mixed it together with red chilli peppers (which are less spicier) for the paste. If you have a high tolerant with the spiciness you may use only bird’s eye chilli pepper. If you are not, you may use red chilli pepper only. If you are at somewhere in the middle, mixed both of them together.
Since we will be using Thai fish sauce and sweet soy sauce the amount of sodium might add up. I skip the salt in this recipe. You may try with 2 tbsp first for both fish sauce and sweet soy sauce and taste it. If it still needs more flavour, add up to 2 more tbsp.
Thai Basil Chicken (ผัดกระเพราไก่)
- 2 Red Chillies deseeded & cut into chunks
- 4 Bird's Eye Chilli Peppers (also known as Thai Chilli Pepper)
- 1 bulb Onion sliced
- 4 cloves Garlic sliced
- 2 tsp Water
- 400 g Chicken Breasts sliced or cubed
- 4 tbsp Thai Fish Sauce
- 4 tbsp Sweet Soy Sauce (Kicap Lemak Manis)
- 2 cups Thai Sweet Basil Leaves removed from stem
- 4 Buk Choy sliced
- 1 Carrot sliced
- Salt to taste
- Slice buk choy into half, then another half. Slice the carrot.
- Remove the basil leaves from the stem
- Slice onion, garlic and red chillies into smaller pieces. Add all ingredients for the paste into a blender or food processor. Add 2 tsp of water and blend into a smooth paste
- Cut the buk choy into four. Slice the carrot.
- Heat a large non-stick pan or wok over a medium-high heat. Add in chicken breast, paste, buk choy and carrot side by side. Let it sear for 2 minutes.
- Add 50 ml of water and cover the lid. Cook for 5 minutes.
- Add in the fish sauce & sweet soy sauce. Stir the chicken and paste together. Add in Thai sweet basil. Stir all ingredients together.
- Serve with brown rice
|Amount Per Serving|
|% Daily Value *|
|Total Fat 9 g||14 %|
|Saturated Fat 0 g||0 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 3934 mg||164 %|
|Potassium 809 mg||23 %|
|Total Carbohydrate 28 g||9 %|
|Dietary Fiber 5 g||22 %|
|Sugars 16 g|
|Protein 63 g||127 %|
|Vitamin A||330 %|
|Vitamin C||85 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|