Can I make a vegetarian or vegan version?

You sure can! But you'll need to make a few changes. First, swap out the chicken for a vegetarian meat substitute like textured vegetable protein (TVP), soy curls - or Beyond Beef plant based ground (my fave). Next, you're going to want to track down a vegan fish sauce alternative . Finally, leave the egg out of the equation. Strict vegans will want to use raw cane sugar or palm sugar instead of granulated sugar.

I'm sensitive to spice. How spicy is this?

Only as spicy as you want it to be. There are only two sources of heat: the Thai chilis and the sriracha sauce. And you have total control over how much you use. Now, Thai chilis are absolute fire. So if you're keeping it mild, take the chilis off your shopping list entirely. But if you like a mild burn, you should be OK with the sriracha. That's sweet spicy. Add a little at a time until you find the right balance.

Is this recipe authentic Thai food?

Hmmm. Yes and no. I think the flavors are absolutely on point. However, you'd be using palm sugar in authentic Thai pad kra pao. Also, making Thai basil chicken without holy basil would likely be a nonstarter in the land of smiles. But this recipe evokes strong food memories of my time in Bangkok every time I eat it - and sometimes that's close enough for me. Your mileage may vary.

Pad Kra Pao Gai (Thai Basil Chicken)

Name: Thai Basil Chicken (Pad Kra Pao Gai)
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: Thai
Ingredients: 1 tablespoon vegetable oil or other neutral oil; 3 cloves garlic, minced; 1 thumb size ginger, peeled and minced; 1 medium onion, finely chopped; 1-2 Thai chilis, finely chopped (optional); 1/2 red bell pepper, finely chopped; 1 pound ground chicken; 10-15 basil leaves, roughly chopped or hand torn; 1-2 limes, sliced into wedges (for serving); 1/4 cup cilantro leaves; 1/4 cup water; 3 tablespoons fish sauce; 2 tablespoons soy sauce; 1 teaspoon sugar; 2 teaspoons sriracha sauce

Description

This easy Thai basil chicken recipe is based on the classic Thai kra pow gai kai dow. It’s hot, pungent, salty and smoky. Your taste buds will be dancing!

Ingredients

Units Scale

1 tablespoon vegetable oil or other neutral oil
3 cloves garlic, minced
1 thumb size ginger, peeled and minced
1 medium onion, finely chopped
1–2 Thai chilis, finely chopped (optional)
1/2 red bell pepper, finely chopped
1 pound ground chicken
10–15 basil leaves, roughly chopped or hand torn
1–2 limes, sliced into wedges (for serving)
1/4 cup cilantro leaves

Sauce

1/4 cup water
3 tablespoons fish sauce
2 tablespoons soy sauce
1 teaspoon sugar
2 teaspoons sriracha sauce

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Instructions

For the sauce

Put all the ingredients for the sauce in a bowl and mix well. Set aside.

For the chicken

In a medium sized pan over med-high heat, add vegetable oil.
Add the garlic, onions, ginger and Thai chilis. Cook for 5-6 minutes until the onions start to brown.
Add red bell pepper and cook for 2 minutes.
Add ground chicken and cook for 4 minutes, or until chicken is at least half cooked.
Add sauce and basil leaves and cook for 5-7 minutes, until the sauce has reduced by half.
Turn the heat off, add cilantro leaves and stir well.
Serve the Thai basil chicken over rice with lime wedges and nam pla prik

To make nam pla prik

Finely slice two Thai chilies and mix with 1 tbsp fish sauce. Serve on the side for diners to adjust the flavor to their liking.

To make the fried egg (optional)

Add 1 tbsp vegetable oil to a small pan and get it hot enough that it is just shy of smoking.
Crack your egg, keeping the yolk intact.
Once the bottom is set, keep your egg moving around the pan so it doesn’t get stuck. It is ready when the egg-white is crispy and browned around the edges and mostly set on top.
Add to the top of your Thai basil chicken and rice.

Notes

Store leftovers in the refrigerator (covered) for up to 3 days.

Be sure to store the basil chicken and the rice in separate containers.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 4.9g
Sodium: 1413mg
Fat: 11g
Saturated Fat: 3.2g
Unsaturated Fat: 2.1g
Trans Fat: 0.1g
Carbohydrates: 9.2g
Fiber: 1.3g
Protein: 21g
Cholesterol: 98.1mg