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.
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“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!” -Sugi, FoodieCrush reader
The Quick Thai Meal I Make with Summer’s Basil
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 Gai. Then my mom found a variation to this chicken with Thai basil 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.
Enjoy!
Heidi’s Tips for Recipe Success
For the best flavor, use ground chicken thighs. You can either blitz boneless skinless chicken thighs in a food processor to make your own ground chicken, or you can ask the grocery store butcher to do it for you. Otherwise, choose 85/15 ground chicken; anything leaner and your basil chicken will dry out or taste bland.
Pick a quality canned coconut milk for the richest flavor. Note that 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.
Save time by peeling your ginger with a spoon. It wastes less of the aromatic flesh than a vegetable peeler and is faster than using a knife.
Prep everything, then start cooking. 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.
The Key Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Ground chicken — I prefer ground chicken thighs because they have a higher fat content, which lends more flavor.
- Veggies — A blend of shiitake mushrooms, bell pepper, and red onion add color and texture to the stir fry.
- Fresh ginger and garlic — This is one recipe where you really can’t sub the fresh aromatics for ground.
- Thai basil and mint — Again, fresh herbs will deliver the best flavor.
- Coconut milk — Use the best quality coconut milk you can find, and avoid using the low-fat version.
- 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
How to Make Thai Basil Chicken in One Pan
- Cook your carb of choice. Start cooking your rice or soften the rice noodles before you start cooking the veg and the meat so everything finishes at the same time.
- Cook the veggies. Sauté the mushrooms, onion and bell pepper to soften, then remove from the pan and set aside.
- Cook the 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.
- Make the sauce. As the chicken cooks, whisk together the coconut milk and sauce ingredients in a 4-cup measuring cup and set aside.
- Combine all of the cooked ingredients. Then, 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.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Thai Basil Chicken (Pad Krapow Gai)
Ingredients
- 1 pound ground chicken thighs
- ½ 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 ¾ cups Thai basil , divided (or basil of your preference)
- ½ cup fresh mint
- 15 ounces canned 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)
- 8 ounces 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 the 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 ½ cups Thai basil plus mint and simmer until reduced by one third.
- To soften rice noodles, bring 4 cups of water to a boil. In a large bowl, pour the hot water over the rice stick noodles and let the noodles sit and soften for 3-4 minutes. Drain immediately.
- Serve the chicken mixture over cooked rice or softened rice stick noodles. Serve with additional ¼ cup Thai basil for garnish, plus peanuts and lime wedges.
Notes
Nutrition
FAQs
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 its sturdy leaves hold up well to longer cooking times. It’s the perfect herby 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 stir fry Thai basil chicken
If you can’t find Thai basil, sweet Italian basil will work.
Pad Krapow Gai 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, FYI!)
This recipe is also great for entertaining. Complete the cooking and keep warm on the stove then re-heat the dish and add the fresh herbs.
What to Serve with Thai Basil Chicken
Try These Thai Recipes, Too!
- Slow Cooker Thai Chicken Soup
- Thai Shrimp Coconut Curry
- Chicken Satay With Almond Dipping Sauce
- Thai Red Beef Curry
- Thai Beef Salad (Yum Nua)
- Thai Chicken Larb
- Thai Green Chicken Curry
- Shrimp Pad Thai
- Thai Turkey Curry Meatballs
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Mark
Wow, so not authentic. I too lived in and learned to cook in Thailand.
This may suit midwestern taste but try this to make it more authentic.
Use 3 table spoons of Aroyo yellow curry mix in the broth ( you may have to get it on line), smash 3-6 Thai chillies and fry with the ginger and garlic prior to frying the meat. Always add 2 tbl spoons sugar and the juice of 1-2 limes. A table spoon of oyster sauce wouldn’t hurt. Finally add a cup of water to the coconut mixture.
Try it.. you wont be sorry.
Okay Mark, thanks for your tip. I think this one is pretty fantastic and reflects the meals I had when in Thailand too. But every recipe is different!
Athena
This was soooo good!! Added another pepper and a zucchini though. Everyone went back for seconds♥️
Glad it was a success!
Laura Wagstaffe
Really liked the recipe, eat a lot of asian food, next time I will use half the rice vinegar, tasted a little pickley
Lindsay
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
Glad to hear you and your kids liked it Lindsay!
Sugi
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!
Natasha
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
Definitely!
Rewari Haryana
This is fantastic! I made it exactly as is, and it’s very, very good.
So glad you liked it too Rewari.
Lesa Cote
This is really a wonderful blog. I admire the pasta recipes!
Winter
Made this tonight for the family, was so yummy. Differently making this again. Thank you
Amanda
Made this tonight and it was delicious. My 3-year old asked if I could make it again tomorrow night ;) Thank you!!
Connie
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.
Lauren Elliott
I also could not find where you add the mushrooms and you have ginger listed twice. Should I have divided the 2T?
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.
Megan
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 :-(
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.
Lea
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!
foodie @ Tasting Spot
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.
Deborah
This is making me seriously sad that I don’t have basil growing in my backyard right now!!
Rocky Mountain Woman
I think I hate winter just because I can’t get basil. Lovely recipes, can’t wait to try a few!
Paula @ Dishing the Divine
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. :)
Shall is send you my address?
Delishhh
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.
Glad you liked it, thank you.
Pat Evans
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.
You have definitely been a test subject. Need to try out a few more on you soon.
Bev Weidner
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.
Averie @ Love Veggies and Yoga
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.