Thai Basil Chicken | #thai #dinner #recipe #chicken #basil

Thai Basil Chicken (Pad Krapow Gai)

Authentic Thai ingredients flavor this super simple dinner with coconut milk sauced ground chicken, mushrooms, onion, and lots of fresh herbs.

Course Main Course
Cuisine Thai
Keyword chicken
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 242 kcal


  • 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


  1. 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.

  2. 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.

Recipe Notes

Note: 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. If using rice stick noodles instead of rice, you can toss the softened noodles directly in the chicken and coconut sauce. Rice stick noodles are super absorbent and will soak up the soupy coconut sauce if cooking in the chicken and coconut mixture. My husband loves this dish even more saucy than given, so we double the sauce mixture portion of the recipe from coconut milk on down to the rice stick noodles for extra napkin swiping opportunities.

Nutrition Facts
Thai Basil Chicken (Pad Krapow Gai)
Amount Per Serving
Calories 242 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Cholesterol 65mg22%
Sodium 1333mg58%
Potassium 676mg19%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 16g32%
Vitamin A 1097IU22%
Vitamin C 29mg35%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.