Pad Prik Bai Kaprow Stir Fry With Basil Recipes

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

Spicy Thai Basil Chicken (Pad Krapow Gai) image

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.

Provided by Chef John

Categories World Cuisine Recipes Asian Thai

Time 25m

Yield 2

Number Of Ingredients 13

Ingredients

⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

Steps:

Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g

PAD KRAPAO (THAI STIR-FRY PORK WITH BASIL)

Pad Krapao (Thai Stir-Fry Pork with Basil) image

Pad krapao (or pad kra pao) is a tasty Thai favorite. Serve with rice. Top with a fried egg, if desired.

Provided by Gingi Sheppard

Categories World Cuisine Recipes Asian Thai

Time 25m

Yield 3

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
3 cloves garlic, chopped
3 large hot chile peppers, thinly sliced
1 ½ cups sliced pork
1 tablespoon dark soy sauce
1 tablespoon sweet soy sauce
4 tablespoons fish sauce
1 tablespoon chile paste in soybean oil
1 ½ cups sliced white onion
½ cup sliced green bell pepper
1 cup Thai basil leaves
1 teaspoon ground white pepper

Steps:

Heat oil in a wok over high heat. Add garlic and chile peppers and cook until garlic starts to brown, about 30 seconds. Add pork and stir-fry until browned, about 3 minutes. Pour in dark soy sauce, sweet soy sauce, and fish sauce. Cook and stir until liquid has reduced by half, about 3 minutes.
Add chile paste, onion, and bell pepper. Stir-fry until pork is cooked through, 5 to 6 minutes. Stir in basil leaves and season with pepper. Stir until well combined.

Nutrition Facts : Calories 368.5 calories, Carbohydrate 24 g, Cholesterol 69.3 mg, Fat 18.4 g, Fiber 3.2 g, Protein 28.9 g, SaturatedFat 3.8 g, Sodium 2110.2 mg, Sugar 12.7 g

PAD PRIK BAI KAPROW - STIR FRY WITH BASIL

PAD PRIK BAI KAPROW - STIR FRY WITH BASIL image

Categories Chicken

Yield 2-4

Number Of Ingredients 7

Ingredients

1 - 1 1/4 lb. extra lean ground turkey, cut up chicken or pork
1 - 1 1/2 cup Holy or sweet basil leaves
4-6 cloves of garlic, peeled and crushed
3-6 whole fresh chilies
2-3 tbsp oyster sauce
2-3 tbsp fish sauce
2-3 tsp sugar

Steps:

1. In a mortar pound garlic and chilies with a little salt into paste. 2. Heat 2-3 tbsps vegetable oil in frying pan and brown paste. 3. Add in meat, taking care to break up ground turkey. 4. When meat is cooked, add in oyster sauce, fish sauce and sugar. 5. Stir in basil leaves. Add more fish sauce and sugar if needed. Serves 4

GROUND CHICKEN STIR FRIED WITH BASIL - KAI PAD BAI KAPROW

Ground Chicken Stir Fried with Basil - Kai Pad Bai Kaprow image

This is a great accompaniment or main course for a Thai dinner, wonderfully aromatic, and very tasty! Based on a Madhur Jaffrey recipe, my husband makes this dish often.

Provided by Julesong

Categories Curries

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons vegetable oil
1 medium white onion, chopped
1/2 cup chopped fresh basil (Thai basil preferred)
5 cloves garlic
2 green onions, chopped
2 Thai red chili peppers, seeded and cut into strips,amount to taste
1 teaspoon freshly grated ginger
1 lb ground chicken (or turkey)
5 teaspoons fish sauce (or salt to taste)
1 1/2 teaspoons dark brown sugar

Steps:

In oil over medium-high heat, saute onion, basil, garlic, green onions, chilies, and grated ginger in oil until onions are soft.
Add ground chicken and sauté until browned.
Mix fish sauce and brown sugar together; add into chicken/basil mixture and stir to coat.
Saute for another 3 to 4 minutes.
Serve with rice.
Note: please use Thai basil if at all possible, which holds up better under heat and is much more aromatic than common Italian/French basil.

Nutrition Facts : Calories 584.5, Fat 39.2, SaturatedFat 7.9, Cholesterol 195, Sodium 1324.1, Carbohydrate 17.6, Fiber 2.5, Sugar 9.1, Protein 42.9

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