One of the most popular Thai dishes, Thai Basil Chicken (Pad Krapow Gai), is actually very easy to make at home with pantry staples. If you can find Thai basil at your local Asian market, it’ll take this recipe to the next level! This dish is spicy with a hint of sweetness and a touch of pepper from the basil.
I love Thai food. I really do. There’s nothing better than a giant plate or bowl of steaming rice or noodles topped with spicy and savory meat and veggies. Sometimes Thai food can be hard to recreate at home because of the unique ingredients. But this recipe for Thai Basil Chicken only uses a few pantry staples (plus fish sauce, not really a pantry staple). I also added baby spinach to the mix for some extra veg!
If you can find Thai basil at your local Asian market, grab a giant bunch. It has more of a peppery/spicy flavor than regular basil. I grew Thai basil in my backyard garden this year and it did extremely well! It grew so much that I couldn’t use it all. I also didn’t really know what to use it for except for in this dish, haha. If you know of another use for Thai basil, please let me know! I plan on planting it again next year!
What you’ll need to make Thai Basil Chicken
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- Chef Knife
- Large Skillet
- Slotted Spoon
- Cutting Board
- Mixing Bowls
- OXO Good Grips 11-Inch Better Balloon Whisk
How to make Thai Basil Chicken
Make your Thai sauce
In a small bowl, you’ll whisk together the broth, soy sauce, fish sauce, and brown sugar. You can use chicken or vegetable broth here, I prefer chicken (more savory!). Don’t substitute or forget the fish sauce — it’s vital for that distinct Thai flavor!
Cook the chicken
We’re using chicken thighs for this recipe. You’ll want to dice them up into small, even pieces so they cook evenly. You’ll stir fry the chicken in oil for a few minutes before adding the veggies.
Glaze the sauce
Once you add the sauce to the skillet, you’ll keep cooking until it starts to thicken, darken, and glaze the chicken. This will take some time, so don’t rush it!
Toss with basil, serve with rice
Finely chop the spinach and basil before tossing. It’ll wilt slightly and get covered in the savory sauce!
I hope you give this recipe a try! You can also find this recipe on the Mealime app.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!