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    Home » Main Course

    Thai Basil Chicken (Kai Kraphao)

    Sep 22, 2009 · Modified: Nov 29, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

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    Thai Basil Chicken (Kai Kraphao) - Andrea Meyers

    Thai basil chicken is the main reason we grow Thai basil in our herb garden. We’ve grown many kinds of basil over the years and seem to have settled into a routine of Genovese, Lemon (Sweet Dani or similar), and Thai (Sweet Thai or Queen of Siam) basil because they cover the spectrum of our uses. The Sweet Thai variety we grew this year produces plants with purple stems and gorgeous purple flowers. Like most basils, the flowers are also edible and add a punch of anise flavor to Asian dishes. Our basils will last a few more weeks, then it will be time for the final harvest of the season and a marathon session making pesto (basic and sun-dried) and basil ice cubes.

    Purple pepper, garlic, and Thai basil - Andrea Meyers

    The peppers, basil, and garlic all came from our garden. You might wonder why the peppers are dark in this photo but green in the finished dish. These dark peppers are called Purple Beauty, and as you can see they ripen a deep purple, almost black. The inside remains green and when cooked the skin looses its lush color and turns back to green. The substance that causes that deep purple color, anthocyanin, is a powerful antioxidant that is also water soluble, hence the change in color when cooked. None of our red peppers were ripe when we made this dish recently, so we used the Purple Beauty, but they definitely provide greater health benefits when eaten raw.

    When making this dish for people who enjoy some heat, go for the full amount of hot peppers. This meal has to feed all the eaters in our home, including the little guys, so I hold off on the hot chiles, just adding a few slices with some seeds to the wok. Michael sets his mouth on fire by adding a whole sliced chile (or two) with the seeds to his bowl.

    I’ve adjusted the method for making this dish by starting with a cold wok and adding the garlic and chiles to the cold oil. This allows the flavor to release as the oil heats and prevents the garlic and chiles from burning. Thanks to Jaden for sharing this technique!

    Grow Your Own logo This is my contribution to Grow Your Own, the blogging event that celebrates dishes we create from foods we've grown, raised, foraged, or hunted ourselves. Dido of Mowgli Chic is our host for this round, so be sure to visit her blog for more information about submitting your post. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.

    Also, be sure to check out the most recent Grow Your Own roundup at Masala Heaven, which was hosted by Praveen.

    Make It Gluten Free

    Gluten-free condiments that were once difficult to find are now on grocery shelves. I have modified the ingredients to include gluten-free versions. Always read labels to make sure that a food item is gluten free.

    Thai Basil Chicken (Kai Kraphao) - Andrea Meyers
    Print Pin

    Thai Basil Chicken (Kai Kraphao)

    Adapted from Simply Thai Cooking, by Wandee Young and Byron Ayanoglu.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Main Course
    Cuisine: Thai
    Diet: Gluten Free
    Keyword: basil, chicken, chiles, gluten free, peppers
    Servings: 4
    Calories: 252kcal

    Equipment

    • wok

    Ingredients

    • 10 ounces chicken breast (boneless and skinless)
    • ½ medium bell pepper (green or red, cut into ½-inch squares)
    • 5 tablespoons sunflower oil
    • 1 teaspoon chopped garlic
    • 6 fresh hot chiles (roughly chopped (adjust to your heat tolerance))
    • 1 tablespoon gluten-free fish sauce (I use and recommend Three Crabs Fish Sauce for best flavor.)
    • 1 teaspoon palm sugar (or light brown sugar)
    • 1 tablespoon gluten-free soy sauce
    • 1 tablespoon gluten-free oyster sauce
    • 2 tablespoons water
    • 20 whole leaves fresh Thai basil
    • ½ teaspoon cornstarch
    • 1 tablespoon cold water

    SERVE WITH

    • steamed brown jasmine rice
    US Customary - Metric

    Preparation

    • Slice the chicken breast into thin strips, ¼-inch (5 mm) thick by 2 inches (5 cm) long and about 1 inch (2.5 cm) wide. To achieve very thin slices, put the chicken breasts into the freezer for about 20 minutes to harden slightly, then slice. Set aside.
    • Pour oil into the cold wok and add the garlic and chiles. Cook over high heat until the aromas start to release. Add the sliced chicken and stir-fry for about 2 minutes.
    • Add the fish sauce, sugar, and soy sauce and stir-fry for another minute. Add the oyster sauce and 2 tablespoons of water and cook for 30 seconds.
    • Add the peppers and 16 of the basil leaves and stir-fry for 2 minutes, until the peppers start to soften.
    • Dissolve the cornstarch in 1 tablespoon of cold water, add to the wok, and stir-fry for 1 minute, until the sauce thickens.
    • Remove from heat and transfer to a serving dish. Garnish with the remaining basil leaves and serve immediately with steamed jasmine rice.

    Nutrition

    Calories: 252kcal | Carbohydrates: 4g | Protein: 16g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 695mg | Potassium: 317mg | Fiber: 1g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 24.3mg | Calcium: 7mg | Iron: 0.5mg
    Tried this recipe?Share in the comments!

    More Thai Recipes

    Thai Cabbage Salad with Spicy Peanut Butter Dressing - Andrea Meyers
    Thai Cabbage Salad with Spicy Peanut Butter Dressing
    Thai Green Sticky Rice with Mango - Andrea Meyers
    Thai Green Sticky Rice with Mango
    Thai Grilled Chicken with Coconut Milk Marinade - Andrea Meyers
    Thai Grilled Chicken with Coconut Milk Marinade

    More Recipes with Thai Basil from Other Blogs

    • Kalyn’s Kitchen – Spicy Cucumber Salad with Thai Basil and Sesame Seeds
    • What’s for Lunch Honey? – Parmesan Thai Basil Crusted Chicken
    • Rasa Malaysia – Steamed Mussels with Lemongrass, Thai Basil, Chilies, and Coconut Juice
    • Viet World Kitchen – Vegan Green Papaya Salad with Thai Basil
    « The Rainbow Drive-In (Hawaii)
    Ginger Plum Jam »

    Reader Interactions

    Comments

    1. meeta says

      September 23, 2009 at 3:08 am

      andrea i love thai basil. it's got the lovely lemony liquorice flavor and really adds a wonderful touch to any dish it is used in!

    2. Kalyn says

      September 23, 2009 at 10:17 am

      I love Thai basil! In fact, my favorite thing to order in a Thai restaurant is a dish with ground chicken, peppers, and Thai basil. This sounds like it would taste heavenly!

    3. Christina@DeglazeMe says

      September 23, 2009 at 2:51 pm

      yum, this looks so tasty! i will definitely have to try this at home, especially after having this dish in thailand recently!

    4. Chris says

      September 23, 2009 at 9:19 pm

      We love love love basil and Thai food. Great photo in the lead shot.

      We are ready to do the final harvest too, but have a bunch of seedlings that are about 4" tall that we are going to try to grow inside this winter. We have a french door with a lot of light and from what we've read, we might be able to keep them at growing temps.

    5. Jessica @ How Sweet It Is says

      September 28, 2009 at 3:26 pm

      This recipe looks delish! I think I may try it this week! 🙂

    6. Aimee says

      September 30, 2009 at 6:41 am

      Gorgeous flavor profile, Andrea. This dish looks way better than it does in most Thai restaurants! Beautiful photograph.

    7. Melissa says

      December 22, 2009 at 8:24 pm

      I've been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit

      Cheers,
      Melissa

      melissa@foodista.com
      Editor and Community Developer
      Foodista.com -- The Cooking Encyclopedia Everyone Can Edit

    Trackbacks

    1. Tweets that mention Thai Basil Chicken (Kai Kraphao) : Andrea Meyers -- Topsy.com says:
      September 23, 2009 at 4:08 am

      [...] This post was mentioned on Twitter by James DiStefano and Margie. Margie said: Thai Basil Chicken (Kai Kraphao) : Andrea Meyers http://bit.ly/2aB9eJ [...]

    2. Spicy Thai Basil Chicken « bakin’ and eggs says:
      November 23, 2009 at 1:53 pm

      [...] Thai Basil Chicken (Recipe inspired by Andrea Meyers and Thai Food and [...]

    3. 21 Recipes with Basil - Just Us Four says:
      July 23, 2014 at 6:58 am

      […] Thai Basil Chicken from Andrea’s Recipes […]

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