Gai Pad Krapow (Thai Basil Chicken)

My beautiful and generous Thai neighbour, Jerry, made this dish for me when I was home for 2 weeks recovering post op. It had such refreshing flavours and had quite a spice hit to boot! She traditionally makes this with 20 birds eye chillies which to be honest will have me running to the nearest lake, river, dam or pool! When I made it I could only dare to put in 7 birds eye chillies. So I will leave it up to you, the home chef, to put the amount you prefer without blowing smoke outta your ears!

Gai Pad Kraw – Thai Basil Chicken



500g Chicken Mince

Half a Bulb of Garlic, Minced

4-7 Sliced Birds Eye Chillis (Depending on your heat preference)

1 Brown Onion, Diced or 4 Shallots, Sliced

3Tablespoon Oyster Sauce

3 Tablespoon Light Soy Sauce

2 Tablespoon Fish Sauce

2-3 Tablespoon Sugar

1 Heaped Teaspoon Dissolved Chicken Boullion Powder in 1/4 cup of hot water

Thai Holy Basil, a good handful

White pepper

Good quality Olive Oil



  1. Heat olive oil in a medium heated pan, add onion, garlic & chilli and fry till translucent and browned.
  2. Add chicken mince and fry till all cooked through then add oyster sauce, fish sauce, soy sauce and sugar. Cook for 1 min.
  3. Then add Boullion powder mixed in hot water and stir through. Cook for a further 3-5mins when most of the liquid has dried up add basil.
  4. Taste and balance seasonings.
  5. Serve over hot white rice or in lettuce cups.


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