Thai chicken and basil sizzle

In this Thai basil chicken recipe, you’ll learn to cook an authentic Thai street version of the dish.

Thai basil chicken, better known in Thai as pad kra pao gai is a contender for the most popular, and the most beloved Thai street food dish of all time.

Nutritional Information per serving

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Thai chicken and basil sizzle Yum

Course

Main Dish

Cuisine

Asian, Chicken, Fakeaway, Meat, Noodles, Oriental, Rice, Stirfry, Thai

Prep Time

5 Minutes

Cook Time

10 Minutes

Servings

People

Ingredients

• 4 x 150g skinless chicken breast fillets
• 125 g Chestnut Mushrooms
• 2 hot red chillies
• 3 cloves garlic
• 2 cm piece fresh root ginger
• 1 medium pot fresh growing basil
• 2 tbsp groundnut oil
• 2 tsp Thai red curry paste 10g
• 100 ml chicken stock
• juice of 2 limes
• salt to taste
• pepper to taste

Course Main Dish Cuisine Asian, Chicken, Fakeaway, Meat, Noodles, Oriental, Rice, Stirfry, Thai Prep Time 5 Minutes Cook Time 10 Minutes Servings People Ingredients 4 x 150g skinless chicken breast fillets 125 g Chestnut Mushrooms 2 hot red chillies 3 cloves garlic 2 cm piece fresh root ginger 1 medium pot fresh growing basil 2 tbsp groundnut oil 2 tsp Thai red curry paste 10g 100 ml chicken stock juice of 2 limes salt to taste pepper to taste

Instructions

1. Slice each chicken breast into six diagonal strips and slice the mushrooms. Set aside. Halve the chillies lengthways and de-seed then cut into very thin long strips. Peel and finely chop the garlic and ginger. Cut all the basil from the pot and discard stalks; set leaves aside.
2. Heat the oil in a large non-stick frying pan or wok and stir-fry the chicken for 2 minutes, then add the chillies, garlic, ginger and stir for another minute.
3. Add the mushrooms and curry paste and stir for half a minute. Pour in the chicken stock and lime juice and stir for a further minute until sizzling an the chicken is cooked through.
4. Stir in most of the basil leaves - immediately remove from the heat and serve straight away garnished with the remaining basil leaves.
5. Serve with noodles or basmati rice.