Thai basil chicken (Gai Pad Krapow). This is one of the best quick weeknight dinners: fragrant, spicy, and ready in about 30 minutes. I love topping my krapow with a crispy fried egg so the runny yolk drips over jasmine rice and the savory chicken. The combination of garlic, chiles, oyster sauce, fish sauce, and fresh basil is vibrant and unmistakably Thai.
This dish is a favorite from street stalls to home kitchens in Thailand and is easy to make at home. If you want a quick, satisfying one-skillet meal that reheats well for lunches or meal prep, this recipe is ideal. The flavors are bold but straightforward, and the method is forgiving—adjust chiles and sauces to suit your heat and salt preferences.
What is Gai Pad Krapow?
Gai Pad Krapow — commonly called Thai basil chicken — is a fast stir-fry featuring ground or finely chopped chicken cooked with a fragrant chili-garlic paste and a savory-sweet sauce, finished with generous handfuls of fresh basil. In Thai, “krapow” (or krapao) refers to holy basil, and “gai” means chicken. The dish is typically served over jasmine rice with a fried egg on top. The result is a texturally pleasing mix of tender meat, crisp vegetables (optional), and herbaceous basil, with a spicy kick from bird’s eye chiles.
Recipe Ingredients
Ground chicken: This recipe uses ground chicken for speed and texture, but you can substitute finely diced chicken breast or thighs. Ground pork or turkey also work well.
Stir-fry sauce: A simple mix of oyster sauce, Thai seasoning sauce (a savory seasoning sauce), fish sauce, and sugar balances salty, sweet, and umami.
Chili-garlic paste: Fresh garlic, bird’s eye chiles (or other small hot chiles), and jalapeño blended with a touch of neutral oil form the spicy base. Adjust chiles for milder or hotter heat.
Fresh basil leaves: Thai holy basil is traditional and gives a peppery finish. If you can’t find it, sweet basil is a fine substitute though the flavor differs slightly.
Green beans: I like the crunch they add, but feel free to swap or omit vegetables—bell pepper, peas, or snap peas are all tasty.
Serve with fluffy jasmine rice and a fried egg for an authentic finish.
How to Make Thai Basil Chicken
Prep the stir-fry sauce.
Mix 1 tablespoon oyster sauce, 1 tablespoon Thai seasoning sauce (or a light soy alternative), 1/2 tablespoon fish sauce, and about 2 teaspoons sugar until dissolved. Set aside.
Make the chili-garlic paste.
In a mortar and pestle or blender, combine 3 cloves garlic, 2 bird’s eye chiles (or more to taste), and 1/2 jalapeño. Add about 1 tablespoon neutral oil (canola or vegetable) and pulse or pound until a coarse paste forms. Taste and adjust chiles to control heat.
Cook the rice and fry the eggs.
Prepare jasmine rice according to package instructions so it’s warm and fluffy when serving. For fried eggs, heat a skillet with a couple tablespoons of oil over medium-high heat until hot. Crack in the eggs one at a time. For a crispy-white, jammy yolk sunny-side-up egg, spoon hot oil over the whites as they set to cook them through without breaking the yolk. The edges should turn golden and crisp while the yolk stays runny.
Stir-fry the chicken.
Heat a large skillet or wok over medium-high heat with a little oil. Add 1 pound ground chicken, break it up and cook, stirring occasionally, until it begins to brown and crisp in places, about 5–8 minutes. Stir in the chili-garlic paste and let it cook for 1–2 minutes until fragrant.
Add the reserved stir-fry sauce and toss to coat. Stir in chopped green beans (about 1/2 cup) and 1 teaspoon sugar. If you prefer, add 1/2 red bell pepper for color and sweetness. Continue cooking until the green beans are tender-crisp, 3–5 minutes more. Taste and adjust with additional fish sauce or sugar if needed.
Finish with basil and seasonings.
Remove the pan from heat and fold in 1/2 cup loosely packed basil leaves and 1 teaspoon white pepper (or a pinch of black pepper). Toss just until the basil wilts and releases fragrance. Serve immediately over steamed jasmine rice with a fried egg on top.
Tips, Variations, and Storage
- Adjust heat: reduce bird’s eye chiles or remove seeds for milder heat; add more chiles or a dash of chili oil if you want extra spice.
- Basil options: Thai holy basil is ideal for authenticity; sweet basil is a readily available substitute.
- Protein swaps: try ground pork, turkey, or thinly sliced chicken thighs for a richer mouthfeel.
- Vegetable additions: bell peppers, snap peas, baby corn, or sliced onions work well. Add vegetables early enough to reach your desired tenderness.
- Meal prep: store cooked chicken and rice separately for up to 3 days in the refrigerator. Reheat gently and add fresh basil just before serving.
Small adjustments—more sugar, a splash more fish sauce, or a handful of basil—let you customize the balance of sweet, salty, and herbaceous flavors to match your taste.
More Thai Recipes
- Thai Chicken Larb
- Thai Steak Salad
- Crunchy Thai Party Wings
- Chicken Khao Soi
- Tom Kha (Thai Coconut Soup)
If you try this Thai Basil Chicken recipe, leave a comment and share how you adjusted the spice or ingredients. We love hearing substitutions, serving ideas, and timing tips from readers—your feedback helps others make the dish their own.
Nutrition (approximate)
Calories: 219 kcal, Carbohydrates: 6 g, Protein: 21 g, Fat: 13 g, Saturated Fat: 3 g, Sodium: 400 mg. Nutrition is automatically calculated and should be used as an approximation.