Kai Pad Bai Kaprow (Thai Basil Chicken)

  • Updated: July 11, 1998 - 11:00 PM

Adapted from Madhur Jaffrey. Fish sauce and the plentiful basil make the recipe authentic, according to Pryce. Either lemon basil or sweet basil plus a few fresh mint leaves can be used in place of the Thai basil. Fish sauce is available in Asian markets and some grocery stores.

  •   4 tbsp. peanut oil

  •   4 cloves garlic, finely chopped

  •   1-in. chunk of fresh ginger, finely chopped

  •   1 onion, cut into eighths

  •   4 red Thai chiles, finely chopped

  •   1 red or green bell pepper, cut into ½-in. pieces

  •   8 to 10 mushrooms, quartered

  •   4 c. Thai basil or holy basil leaves, coarsely chopped

  •   1 lb. boneless skinless chicken, ground or chopped

  •   2 tbsp. fish sauce

  •   1 tbsp. brown sugar

  •   Long grain rice, such as basmati, for serving

    In wok over medium-high heat, warm peanut oil. Add garlic, ginger, onion, chiles, pepper and mushrooms. Stir-fry until garlic and onion are slightly yellow, about 1 to 2 minutes.

    Add basil and stir-fry 1 minute. Add chicken and stir-fry until chicken is white, about 3 to 5 minutes. Stir in fish sauce and brown sugar; heat thoroughly. Serve basil chicken over rice. Makes 6 servings.


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