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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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6
Calories: 242 kcal
Course: Main Course
Cuisine: Thai

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 ½ cups plus ¼ cup for garnish, of thai basil , (or basil of your preference)
  • ½ 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

    Cup of Yum
  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 ½ 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

  • 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 Information

Calories 242kcal (12%) Carbohydrates 9g (3%) Protein 16g (32%) Fat 16g (25%) Saturated Fat 2g (10%) Cholesterol 65mg (22%) Sodium 1333mg (56%) Potassium 676mg (19%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1097IU (22%) Vitamin C 29mg (32%) Calcium 36mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 242

% Daily Value*

Calories 242kcal 12%
Carbohydrates 9g 3%
Protein 16g 32%
Fat 16g 25%
Saturated Fat 2g 10%
Cholesterol 65mg 22%
Sodium 1333mg 56%
Potassium 676mg 14%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 1097IU 22%
Vitamin C 29mg 32%
Calcium 36mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.