Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe

Wow, this dish was absolutely delightful! It was my first attempt at using fish and oyster sauce, and I must say, it turned out surprisingly well. For my taste, I might consider cutting the amount of fish and oyster sauce in half next time, but overall, the recipe was perfect. I opted for serrano peppers instead of extremely hot ones, and they added just the right amount of kick for me, while still satisfying my spicy-loving husband. I will definitely be making this again - we both adored this dish!

One of the best Thai dishes I have ever tried! I decided to make it with some fresh garden vegetables, including poblano pepper, green beans, eggplant, and zucchini. I sautéed the veggies separately first to remove excess liquid. I also used 1lb of ground chicken and doubled the sauce amount to accommodate the extra veggies. The result was fantastic! I noticed some comments mentioning difficulties with excess liquid and lack of caramelization, and I think it may be due to not using high enough heat. I used a wok, which seemed to help, but with high heat, I had no issues with liquid, even with all the veggies. This recipe is definitely a keeper!

Adding a tablespoon of ground toasted glutinous rice is a traditional method to help thicken sauces and prevent them from being too watery. Simply roast glutinous or regular uncooked rice in a dry pan until it turns light brown, then grind it finely using a coffee grinder or blender. In my recipe, I replaced the protein with ground turkey. Another delicious touch is topping the dish with a fried egg, a popular tradition in street food. Enjoy this flavorful and hearty dish!

I love making this dish every few months. It's simple and absolutely delicious. I recommend prepping all the ingredients in advance and then cranking up the heat on the pan before you start cooking. The key to this recipe is to use high heat so that the sauce caramelizes and creates a sticky glaze on the chicken. That's what sets this dish apart and makes it truly special.

I prepared this dish last night, but as usual, I put my own twist on it. While I stuck to the main recipe, I included chopped green onions, green beans (which I've noticed in Thai basil chicken at restaurants), chopped bell peppers, and some poblanos. Since my wife can't handle too much heat, I opted out of using Thai peppers. I've cooked this dish a few times in the past, but this time following the recipe resulted in a much tastier outcome than my previous tries. Additionally, I sliced the chicken into smaller pieces than usual, and I believe it worked out wonderfully.

I frequently prepare this recipe. I increase the amount of sauce ingredients by two times, skipping the chicken broth as the chicken tends to release enough juices. Additionally, I like to incorporate various vegetables such as bell pepper, zucchini, and mushrooms.

I tried this recipe last night and it turned out quite well. However, there are a few adjustments I will make next time. Firstly, I plan to use more basil for a stronger flavor. Secondly, I will increase the amount of chili peppers to add more heat. Thirdly, I noticed that draining the liquid from the pan after cooking the chicken before adding the shallots, garlic, and chilis would have improved the sauce's consistency. The chicken I used released too much water, which affected the glazing and thickening process, causing me to add cornstarch to thicken the sauce. Despite this, both my wife and I enjoyed the dish; the flavors were subtle yet intricate. I aim to achieve a spicier version similar to my favorite dish from a Thai restaurant in the future, although I understand this may not appeal to everyone's palate.

I decided to use duck fat and grow Holy Basil hydroponically just for this dish, and let me tell you, it was absolutely fantastic. The flavor was out of this world! I highly recommend seeking out Holy Basil for this recipe. It's actually quite simple to grow from seed, and I plan to make pesto with the rest of it.

I omitted the basil and increased the amount of sauce and serrano pepper (without seeds). Cooked a batch of jasmine rice with chicken bouillon in the Instant Pot. This recipe is a winner!

Great recipe. When doubling the portions, it's best to only double the chicken broth concentrate, not the water. The chicken releases a lot of water at a certain point, which can lead to the dish becoming too watery. To avoid this, consider drying out the chicken in the fridge overnight uncovered. I will definitely be sourcing Thai holy basil for my next attempt. Easy to make and delicious results.

Review Rewritten: This dish was delicious overall, but I encountered a slight problem with the sauce not thickening as the recipe instructed. However, it didn't really affect my enjoyment of the final result. I decided to serve it with some rice noodles, which were decent. I opted to mince Serrano peppers for added heat, using a mortar to crush them after chopping. By leaving the seeds in one pepper and seeding the other two, I achieved a nice level of spiciness.

This dish was fantastic! Next time, I'll consider adding extra oyster and fish sauce, as well as doubling the amount of chilis for more heat. Overall, it was very delicious and well executed.

Great recipe! I made a few adjustments by reducing the amount of fish sauce and adding more onions. I also used Thai and arbol chilis, but I would use less next time as they were quite spicy. To prevent the chicken from releasing too much moisture, I divided it and cooked it in two separate pans to get a nice caramelization. The sauce was a bit watery, so I simmered it for 10 minutes to thicken it up. Overall, my family really enjoyed this dish and I will definitely make it again.

Great recipe! My basil had spoiled, so I substituted it with fennel for added flavor. We all loved it, and even my 12-year-old had three helpings!

Absolutely loved it! I have been using this recipe for years and it has never failed to impress.

This recipe turned out fantastic! I adjusted the fish sauce amount by half (make sure to customize it to your taste) and opted for Serrano peppers without seeds, which still provided a great level of heat. Thai basil is essential for that authentic Thai flavor. I also included drained chopped water chestnuts for a nice crunch (similar to PF Chang's lettuce wraps). Thank you, Chef John, for this amazing dish!

This dish used to be my go-to to impress my girlfriend with my "culinary skills". Although it always turned out amazing, it took me over an hour to prepare because of the time-consuming task of chopping the chicken thighs and my stove's limited heat for caramelizing the shallots and sauce. Despite the challenges, the dish must have won her over because ten years and two children later, I found myself with ground turkey and a flourishing basil plant. I decided to revisit this recipe we hadn't made in a while, adjusting it to fit our current busy lifestyle filled with kids, a dog, and two full-time jobs. Surprisingly, it did not disappoint. While it's preferable to use diced chicken thighs, a mix of ground turkey and chicken did the trick for tonight. I've made this dish over 50 times, and it truly shines with the flavors of Thai basil and Thai chilies, but don't hesitate to use what you have on hand. Feel free to add a bit of heat to elevate the dish. If you enjoy this recipe, I highly recommend trying Chef John's Creamy Cashew Chicken Curry as well.

Tasty! This dish is a regular in my weekly meal lineup. I opt for ground chicken as it's simpler to cook than chopping up chicken thighs and still yields the same great flavor.

Amazing! My family absolutely loved it! Since my pan was slightly smaller than Chef John's, it took a bit longer for the sauce to thicken and caramelize on the chicken, but the end result was absolutely worth it!

I absolutely loved this dish! I initially sliced the chicken into slivers, but then decided to cut it into smaller pieces, and I loved it even more! I can't wait to try adding vegetables next time.