Are you ready to transport your taste buds to the bustling streets of Thailand? Dive into the world of bold flavors and aromatic spices with our delectable Tailandia Pad Kra Pao Gai! This quick and easy recipe, perfect for a weeknight dinner, showcases the irresistible combination of ground chicken, fresh basil, and fiery Thai bird chilies. With just 25 minutes from prep to plate, you can whip up a dish that will have your family begging for seconds. Don’t miss out on this culinary adventure—read on to discover the secrets to making this Thai classic right in your own kitchen!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 2 servings
Ingredients
- 1 lb ground chicken
- 2 cloves garlic, minced
- 2-3 Thai bird chilies, chopped
- 2 cups fresh basil leaves
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp vegetable oil
- Cooked rice for serving
Instructions
- Begin by preparing all your ingredients. Mince the garlic and chop the Thai bird chilies. Rinse the fresh basil leaves and set them aside. Ensure your ground chicken is thawed and ready to use.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Allow the oil to get hot but not smoking.
- Add the minced garlic and chopped Thai bird chilies to the skillet. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
- Next, add the ground chicken to the skillet. Use a spatula to break it apart as it cooks. Stir-fry for about 5-7 minutes until the chicken is fully cooked and no longer pink.
- Once the chicken is cooked, add the soy sauce and fish sauce to the skillet. Stir well to combine all the ingredients, allowing the sauces to coat the chicken evenly.
- Reduce the heat to medium and add the fresh basil leaves to the skillet. Stir-fry for an additional 1-2 minutes until the basil is wilted and fragrant.
- Remove the skillet from heat and taste the mixture. Adjust the seasoning if necessary, adding more soy sauce or chilies according to your preference.
- Serve the Pad Kra Pao Gai over cooked rice, ensuring each plate has a generous portion of the flavorful chicken and basil mixture.
- Enjoy your homemade Tailandia Pad Kra Pao Gai, savoring the spicy and aromatic flavors of this classic Thai dish!
Tips
- Prep Ahead: To save time, prepare all your ingredients before you start cooking. Mince the garlic, chop the chilies, and rinse the basil leaves for a smooth cooking experience.
- Control the Heat: Adjust the number of Thai bird chilies according to your spice tolerance. If you prefer a milder dish, start with one chili and taste as you go.
- High Heat is Key: Make sure your skillet or wok is hot enough before adding the oil and ingredients. This helps to achieve that signature stir-fried flavor and keeps the chicken from steaming.
- Fresh Basil: Use fresh Thai basil if you can find it; it has a unique flavor that elevates the dish. If not, regular basil will work in a pinch.
- Serve with Care: For a restaurant-style presentation, serve your Pad Kra Pao Gai over fluffy jasmine rice, and garnish with extra basil or sliced chilies for an added pop of color.
- Experiment with Proteins: While this recipe calls for ground chicken, feel free to substitute with ground pork, turkey, or even tofu for a vegetarian option.
- Taste and Adjust: Always taste your dish before serving. You can add a splash more soy sauce or a hint of sugar to balance the flavors according to your preference.Enjoy your cooking adventure and the delightful flavors of Tailandia Pad Kra Pao Gai!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 28g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 110mg
