Gai Pad Krapow (Thai Chicken and Basil Stir Fry)

Gai Pad Krapow - Thai Chicken and Basil Stir Fry with chiliesA recent Food Network show, Extreme Cuisine with Jeff Corwin, traveled to Thailand. The show was great, and was a winner in my mind, because I simply could not get the flavors of Thailand out of my mind. The chilies, basil, fish sauce, and curries were all I could think about. I reflected on my years spent in Dallas, Texas and thought about my friend Kevin, whose wife was Thai. We hung out for a couple of years, and one thing we liked to do was dine at his favorite Thai restaurant, of which is wife, and her community would frequent. One dish that he would always order, besides a whole fried fish, was Gai Pad Krapow. What? Gai Pad Krapow? Don’t worry, it is basically chicken and basil stir fry. The flavors say it all though. Basil, chilies, garlic, fish sauce, sweetness from sugar, all over some rice and a egg cooked over medium. All I can say is “Oh my God”.

If you are looking to make a meal to remember, extremely affordable, and one that takes less than 30 minutes to prepare, then you are in luck. Bring on the Gai Pad Krapow.


  • 3 tbsp vegetable oil
  • 1.5 lbs ground chicken
  • 2 medium-sized shallots, minced
  • 3 Thai chilies, minced
  • 4 cloves of garlic, minced
  • 1/4 lb green beans, cleaned and cut on the angle, about 1″ cuts
  • 2-3 tbsp fish sauce
  • 2 tbsp sugar
  • 1 large bunch of Thai Basil leaves, cleaned
  • Steamed white rice
  • Egg cooked over-easy or over-medium (optional)
  • Peanuts (optional) for garnish

To get started, have all of your ingredients ready because it this is really quick to make.

Gai Pad Krapow - Thai Chicken and Basil Stir Fry with chiliesTo a large skillet, add the oil and bring up to temperature, roughly a couple of minutes. Toss in the garlic, shallots, and chilies and start stir frying for about 30 seconds. Next toss in the green beans. Stop and smell. Remember what I said before? The “Oh my God”? The smell is amazing. Cook the beans, stirring for a couple of minutes. Now, toss in the chicken, cooking until fully cooked through, about five minutes. I like to continually break the chicken down into small bits, making sure I do cut through the beans. Now add in the fish sauce and the sugar, mixing well. Reduce the heat to medium low and let the fish sauce cook down for a couple of minutes, continuing to stir. Add in the big bunch of basil, and incorporate into the mixture. This will cook down in a matter of seconds. Turn off the heat.

Now, get another small skillet ready, add in a bit of oil, bring to a medium-high heat, and crack an egg. Only cook for a minute or two, to bring it to an over-easy, or over-medium state. There is something about breaking through the egg that goes into the chicken basil flavor that is really out of this world!

Your are done and ready to plate. Use your rice paddle and lay down a bed of rice. On top, add the chicken basil stir fry, place the egg on the side, or on top, and sprinkle peanuts around the dish. You can serve this with a lime wedge or a chili fish sauce mix if you want, but you really don’t need it as there is so much great flavor already on the plate.

Now that I have shared one of my favorite Thai dishes, what is one of yours?

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Gai Pad Krapow (Thai Chicken and Basil Stir Fry)”

  1. I like making curries–I cheat and use the canned curry paste. Here’s a recipe for masaman:

    1 can coconut milk
    Masaman curry paste (however much the container says to mix with one can coconut milk)

    Fry the paste in half the coconut milk for a few minutes.
    Add the remaining coconut milk and bring to a boil.
    1 large onion, sliced
    1 pound beef, chicken, or pork, cubed
    And bring to a boil.
    2 baking potatoes, peeled and cubed
    And bring to a boil. Cook until the meat is done and the potatoes are soft and the curry is beginning to thicken, then add
    1 green bell pepper, seeded and chopped into 1-inch pieces
    Cook for another minute or two.
    Season with soy sauce, white pepper, fish sauce, sugar, hot sauce, lime, whatever, to taste.
    Serve over jasmine rice.

    1. Stacie – I love this one as well and make it from time to time. Something to be said about the curry and potatoes, that’s for sure. Stay tuned for my post later this week as I think it might be up your alley.

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