This easy spicy Thai Basil Chicken recipe infuses authentic Thai flavors into a coconut sauce that’s dynamite over rice or noodles for a fast dinner you will literally find yourself craving.
When my stock of summer’s sweet basil is ready for harvest, I make a mad dash for caprese salads and homemade pesto. But my love of basil roots don’t stop there.
Each spring I go beyond the bounds of planting traditional sweet basil. In my garden, I always make room for at least 3-4 Thai basil plants, just so I can have them to make this Thai basil chicken recipe. It’s creamy, spicy, and when using rice noodles, it’s gluten-free.
In high school, my sister Holly spent a year in Thailand as a foreign exchange student, and our family’s taste buds haven’t been the same since. Holly originally introduced me to the traditional recipe of Pad Krapow Ga. Then my mom found a variation to this Thai Basil Chicken recipe in an old issue of Sunset magazine.
Over the years I’ve added this and that to make the recipe my own, and come late summer, it shows up nearly every week on our dinner table, taking full advantage of that sweet but savory, homegrown Thai basil.
What’s the Difference Between Thai Basil and Regular Basil?
So what’s the difference? Is Thai basil the same as regular basil? Just like lettuces, peppers, and citrus, there’s a different flavor found in every type of basil. From cinnamon basil to sweet basil, they all vary just a bit.
Thai basil has a more distinct licorice or anise flavor. It’s more more savory and is a defining characteristic in Southeast Asian recipes where it’s sturdy leaves hold up well to longer cooking times. Its the perfect herb-ey basil punch for stewed dishes, soups, those with a heavier sauce, and for when you’re looking for something to spice up a dish with perfumed licorice and citrus notes.
Which is why it is PER-FECT-O for my go-to summertime dish of Thai Basil Chicken.
Ingredients in Thai Basil Chicken
The ingredients in this Thai basil chicken can easily be found at most any good grocery store. However, there is one quality ingredient you may need to purchase at an Asian market or online, noted below:
- Ground chicken: I prefer ground chicken thighs because they have a higher fat content, which lends more flavor.
- Shiitake mushrooms: Brown mushrooms can easily be substituted if you like
- Red bell pepper: Orange or yellow would be good too
- Onion: I prefer red for the color
- Fresh ginger: Instead of a knife, use a spoon to scrape off the brown skin
- Garlic: Fresh is best
- Thai basil: If you can’t find Thai basil, sweet basil will work
- Mint: Another herb for delicious flavor
- Coconut milk: Use the best quality coconut milk you can find, and avoid using the low-fat version. Older coconut milk will separate in the can, with the fat becoming a solid chunk. If this happens, whisk, shake or mix the solid and the liquid into one. I’ve found organic coconut milks don’t separate as much, but that could just be luck of the draw.
- Soy sauce: Use light soy sauce for a less salty flavor
- Rice wine vinegar: Do not confuse this ingredient with rice wine
- Fish sauce: ALWAYS use a high quality fish sauce. Fish sauce sounds weird, but it lends the distinct Thai taste we all love. I like the Red Boat brand the best, and get it from my local Asian market or you can order it here.
- Chile garlic sauce: I use Sambal Oelek for it’s balanced heat to vinegar bite
- Rice stick noodles or rice for serving
- Chopped peanuts for garnish
How to Make Thai Basil Chicken
There are just a few simple steps to make this quick and dinner an easy success.
This dish comes together relatively fast so prep all of the ingredients before you start cooking. Having everything chopped, sliced, and ready to roll saves time in the long run.
Start cooking your rice or soften the noodles before you start cooking the veg and the meat so everything finishes at the same time.
Like many Thai recipes, you’ll be cooking this dish in the same pan, but in stages.
First, sauté the mushrooms, onion and bell pepper to soften, then remove from the pan and set aside.
Next, cook aromatics with the ground chicken. The garlic and ginger will continue to cook as the chicken does. Use a flat edged wooden spatula to chop the chicken fine as it cooks.
As the chicken cooks, whisk together the coconut milk and sauce ingredients in a 4-cup measuring cup and set aside.
Finally, combine all of the cooked ingredients and add the coconut milk mixture. Cook down until the sauce reduces, then add the herbs.
Serve with cooked brown or white rice, or softened rice noodles. Garnish with more herbs, chopped peanuts, and squeezes of fresh lime juice.
An Easy Recipe for Easy Entertaining
This recipe is great for entertaining. Complete the cooking and keep warm on the stove then re-heat the dish and add the fresh herbs.
This Thai basil chicken recipe makes great leftovers. Store the chicken mixture separate from the rice or noodles for 3-4 days in the fridge. The chicken also makes terrific chicken lettuce cups.
What to Serve with Thai Basil Chicken
- Sweet And Sour Asian Pickled Cucumbers
- 5 Ingredient Thai Pumpkin Soup
- Thai Coconut Cauliflower
- Stuffed Artichokes With Thai Shrimp Salad
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Thai Basil Chicken (Pad Krapow Gai)
Ingredients
- 1 pound ground chicken thighs
- 1/2 pound fresh shiitake mushrooms sliced
- 1 red bell pepper cored and sliced
- 1 red onion thinly sliced
- 4 tablespoons vegetable or canola oil
- 2 tablespoons fresh ginger minced
- 3 garlic cloves minced or pressed
- 1 1/2 cups plus 1/4 cup for garnish, of thai basil (or basil of your preference)
- 1/2 cup fresh mint
- 1 15-ounce can coconut milk
- 4 tablespoons soy sauce (use light soy sauce for less salty flavor)
- 6 tablespoons rice wine vinegar
- 2 to 3 tablespoons fish sauce to taste
- 1 tablespoon chile garlic sauce or Sambal Oelek or more to taste
- 1 8-ounce package rice stick noodles or 8 cups cooked rice
- ground peanuts and lime for garnish
Instructions
- Heat a deep sided fry pan over medium heat. Heat 2 tablespoons of oil in the pan. Add thek the mushrooms, onion, and red pepper and cook until softened, about 8 -10 minutes. Transfer the vegetables to a bowl and set aside. Heat 2 tablespoons of oil to the pan then add the minced ginger and garlic. Cook for 30 seconds or until fragrant. Add the ground chicken. Use a wooden spatula to break the chicken into small pieces as it browns. Cook for 6-8 minutes or until cooked through.
- While the chicken is cooking, in a 4 cup measuring cup or bowl, whisk the coconut milk, soy sauce, rice vinegar, fish sauce and chile sauce. When the chicken is cooked through, add the mushroom and onion mixture back to the pan with the coconut milk mixture, 1 1/2 cup basil plus mint and simmer until reduced by one third. Serve the chicken mixture over cooked rice or softened rice stick noodles. Serve with additional basil for garnish, peanuts and lime wedges.
Notes
Nutrition
Try These Thai Recipes Too
- Slow Cooker Thai Chicken Soup
- Shrimp In Thai Coconut Sauce
- Thai Quinoa Salad
- Thai Coconut Noodle Salad
- Thai Coconut Chicken And Rice
- Chicken Satay With Lighter Almond Dipping Sauce
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Averie @ Love Veggies and Yoga says
Oh Heidi, great recipe features. They all look…fabulous!
Makes me wanna run out and buy a little basil tree and get busy making something :)
And congrats on having FoodieCrush ready to go mid Nov. Fantastic news! I will help you spread the word or help in any way I can. You rock.
Bev Weidner says
Anytime I see a pasta feature, I immediately go blind and lose my balance in life.
You do realize this might take me like a month to recover from?
Holy mommy.
Pat Evans says
Let me just say the Thai Basil Chicken is one for the books. After enjoying this dish with you guys I was hooked. Perhaps the company had something to do with it. Thanks for sharing.
heidi says
You have definitely been a test subject. Need to try out a few more on you soon.
Delishhh says
Thai food is my favorite – and going to Thailand everything is so fresh all the time. Very nice recipe. I also have tons of basil this year and still wondering what to do with it other than pesto.
heidi says
Glad you liked it, thank you.
Paula @ Dishing the Divine says
Bummer about your basil! Basil was one of the few things I could get to grow in my garden this year. I think I have 3-4 HUGE bushes that still need to be picked over. I’m at a loss of what to do with all of it! :) Even recipes like these don’t use cups and cups of the stuff. :)
heidi says
Shall is send you my address?
Rocky Mountain Woman says
I think I hate winter just because I can’t get basil. Lovely recipes, can’t wait to try a few!
Deborah says
This is making me seriously sad that I don’t have basil growing in my backyard right now!!
foodie @ Tasting Spot says
i really like your food pictures and want to invite you to try out tastingspot.com. it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.
Lea says
YUM! Basil was about the only thing that thrived in my garden this year and I’m scrambling to use it up before the frost. Will definitely be giving some of these recipes a try! Thanks for posting!
Megan says
OK. I made this last night and didn’t really like it, but my husband loved it.
Was I correct in assuming that T means tablespoon? I thought 3 tablespoons of fish sauce would be excessive so only used two, which was more than enough.
Also, if you read the instructions there is no mention of the shitake mushrooms or the garlic. I got to the reduction stage and realised they were left out, so quickly had to add them then. This may have had a negative effect. They probably should go in when you are frying the onions, pepper, etc.
I also thought 1/2 lb of mushroom would be way too much and only used about half that.
If you could please confirm that T means tablespoon and 1 can is a 400ml can, then I might try this one again but as it is, the predominant flavour was the rice wine. Should I have used the Japanese rice wine vinegar? I used the Shaoxing wine. I think that might have been wrong :-(
heidi says
Sorry you missed where the ingredients were listed, they’re in the ingredient listing. I always use the full amount of mushrooms because I like them so much. I use seasoned rice wine vinegar in my sauce, and yes, it is a 15 ounce can of coconut milk. If you use low-fat, it tends to break if it gets too hot when cooking.
Lauren Elliott says
I also could not find where you add the mushrooms and you have ginger listed twice. Should I have divided the 2T?
heidi says
Cook the mushrooms with the onion and peppers. In the recipe I had originally called it out to add the onion mixture (onion, peppers, and mushrooms) back to the pan together. I’ve clarified that.
Connie says
Great recipe! I just moved about 1500 miles, and couldn’t bear not to take my beautiful basil plants with me. Once I arrived in my new and hot Southern climate, I had to start usI got up basil fast to keep it from bolting. I had already made plenty of pesto, but came across this recipe and gave it a try. Our local grocery didn’t have ground chicken, so I made it with ground turkey and it was outstanding. A total keeper, and I am picky about what recipes I keep. Thanks for the delicious dinner. I have signed up to follow your posts.
Amanda says
Made this tonight and it was delicious. My 3-year old asked if I could make it again tomorrow night ;) Thank you!!
Winter says
Made this tonight for the family, was so yummy. Differently making this again. Thank you
Lesa Cote says
This is really a wonderful blog. I admire the pasta recipes!
Rewari Haryana says
This is fantastic! I made it exactly as is, and it’s very, very good.
Heidi says
So glad you liked it too Rewari.
Natasha says
Can I use heavy cream instead of coconut milk? I know it will change the flavor but I’m allergic to coconut!
Ashley @ Foodie Crush says
Definitely!
Sugi says
I made this tonight. Followed your recipe. I couldn’t find thai basil but used sweet basil instead. I loved preparing and cooking it. Then we served it on jasmine rice. It was delish and I will be making this regularly!
Lindsay says
Heidi!!
I don’t normally post but followed this recipe to a T with chopped chicken breast and loved it! We also had a 1 year old and 3 picky eaters score this a 7!
Thank you for sharing
Lindsay
Heidi says
Glad to hear you and your kids liked it Lindsay!
Laura Wagstaffe says
Really liked the recipe, eat a lot of asian food, next time I will use half the rice vinegar, tasted a little pickley