**Kai Pad Bai Kaprow: A Flavorful Fusion of Thai Cuisine**
Indulge in the tantalizing flavors of Kai Pad Bai Kaprow, a delectable Thai dish that captures the essence of authentic Thai cuisine. This stir-fried chicken with holy basil invites culinary enthusiasts to embark on a journey of bold tastes, where the harmonious blend of savory, spicy, and aromatic ingredients creates an unforgettable dining experience.
This comprehensive article offers a collection of carefully curated recipes, each presenting a unique take on this classic Thai dish. From the traditional method of stir-frying chicken with holy basil, to innovative variations that incorporate different proteins, vegetables, and sauces, these recipes cater to a wide range of preferences and dietary needs.
For those seeking a vegetarian alternative, the Tofu Pad Bai Kaprow recipe presents a delightful twist on the classic dish. Tender tofu takes center stage, absorbing the aromatic flavors of holy basil, garlic, and chili, resulting in a flavorful and satisfying meatless meal.
Seafood enthusiasts will find solace in the Prawn Pad Bai Kaprow recipe, where succulent prawns are stir-fried with holy basil, bell peppers, and a symphony of Thai spices. The briny sweetness of the prawns complements the herbaceous notes of holy basil, creating a harmonious balance of flavors.
For those who prefer a quick and easy weeknight meal, the Ground Chicken Pad Bai Kaprow recipe offers a simplified version of this Thai favorite. Ground chicken is stir-fried with holy basil, garlic, and chili, resulting in a flavorful and speedy dish that is perfect for busy weeknights.
Embark on a culinary adventure with this collection of Kai Pad Bai Kaprow recipes, each offering a unique interpretation of this classic Thai dish. Whether you are a seasoned home cook or a novice looking to expand your culinary horizons, these recipes are sure to captivate your taste buds and transport you to the vibrant streets of Thailand.
GROUND CHICKEN STIR FRIED WITH BASIL - KAI PAD BAI KAPROW
This is a great accompaniment or main course for a Thai dinner, wonderfully aromatic, and very tasty! Based on a Madhur Jaffrey recipe, my husband makes this dish often.
Provided by Julesong
Categories Curries
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In oil over medium-high heat, saute onion, basil, garlic, green onions, chilies, and grated ginger in oil until onions are soft.
- Add ground chicken and sauté until browned.
- Mix fish sauce and brown sugar together; add into chicken/basil mixture and stir to coat.
- Saute for another 3 to 4 minutes.
- Serve with rice.
- Note: please use Thai basil if at all possible, which holds up better under heat and is much more aromatic than common Italian/French basil.
Nutrition Facts : Calories 584.5, Fat 39.2, SaturatedFat 7.9, Cholesterol 195, Sodium 1324.1, Carbohydrate 17.6, Fiber 2.5, Sugar 9.1, Protein 42.9
PAD KRAPOW GAI (THAI BASIL CHICKEN)
As dynamic as it is speedy, this ground chicken and green bean recipe from "Night + Market" (Clarkson Potter, 2017) by Kris Yenbamroong and Garrett Snyder, delivers a wallop of flavor with punchy ingredients that stir-fry in just 15 minutes. While this popular Thai street food can be whipped up using a range of proteins, Mr. Yenbamroong refers to his riff as "low-rent" because it's prepared with ground chicken rather than pricier slices of meat. It's piled with basil; Thai basil or holy basil provide more assertive licorice notes, but sweet basil adds herbal bursts of brightness. Spiked with Thai seasoning (see Tip), the chicken mixture is salty on its own, but it's inextricably linked with rice, and imparts the right amount of salinity when dispersed.
Provided by Alexa Weibel
Categories dinner, easy, for two, quick, weeknight, poultry, main course
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.
- Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes.
- Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.
- Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.
SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)
My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.
Provided by Chef John
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
- Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
- Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
- Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g
PAD PRIK BAI KAPROW - STIR FRY WITH BASIL
Steps:
- 1. In a mortar pound garlic and chilies with a little salt into paste. 2. Heat 2-3 tbsps vegetable oil in frying pan and brown paste. 3. Add in meat, taking care to break up ground turkey. 4. When meat is cooked, add in oyster sauce, fish sauce and sugar. 5. Stir in basil leaves. Add more fish sauce and sugar if needed. Serves 4
CHICKEN AND BASIL STIR-FRY
If you see Thai basil (also called holy basil) at your market, give it a try. It has pointed leaves and tastes of mint, cinnamon, and licorice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
- In a large wok or nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.
- To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
- Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.
Nutrition Facts : Calories 295 g, Fat 9 g, Fiber 1 g, Protein 41 g
THAI CHICKEN STIR FRIED WITH HOLY BASIL (GAI PAD GRAPROW)
Chicken stir-fried with holy basil is a favorite Thai dish for many Westerners. Simple to prepare, it is a quick one-dish meal. The addition of fresh chilies makes the dish spicy, but you may adjust the recipe to taste by adding fewer chilies. This is a recipe of cooking instructor and cookbook author Kasma Loha-unchit. ====== NOTES: If you are not able to find fresh holy basil, this recipe can be substituted with any fresh basil... or a mixture of fresh Thai sweet basil and fresh mint leaves. Good results have been reported using ground turkey. In Thailand, this dish is often made with chopped pork, especially in fast-food, curry-rice shops, where an enormous variety of dishes are prepared ahead of time and served over steaming white rice to order. Some of the best pad gka-prow can be had at these inconspicuous, no-frills, open-air places. They are made particularly spicy to help preserve the meat, as the dishes are prepared early in the morning and served throughout the day until they are sold out. Try the above recipe also with fresh seafood (in this case, no need to chop) - shrimps, scallops, mussels, clams, crab and firm-flesh fish, such as fresh halibut and salmon.
Provided by Sandi From CA
Categories Chicken
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.
- Heat a wok until the surface is smoking hot.
- Swirl in the oil to coat the wok surface.
- Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots.
- Stir another few seconds before adding the chicken.
- Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.
- Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using).
- Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
- Then add fresh basil leaves and fish sauce to taste. Stir and mix well.
- Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through.
- Sprinkle with white pepper.
- Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.
Nutrition Facts : Calories 449.1, Fat 32.5, SaturatedFat 8.2, Cholesterol 127.1, Sodium 811.8, Carbohydrate 10.6, Fiber 1.2, Sugar 4.3, Protein 28.9
GAI PAD BAI GAPROW
Categories Wok Chicken Garlic Freeze/Chill Stir-Fry Lime Basil Hot Pepper Gourmet
Yield Serves 6 as part of a rice based meal
Number Of Ingredients 12
Steps:
- Freeze chicken, wrapped in plastic wrap, 30 minutes to facilitate slicing. Cut chicken lengthwise (along grain) into thin slices and cut slices lengthwise into thin strips. Cut strips crosswise into 2-inch pieces.
- Heat a wok or heavy skillet over high heat until hot. Add oil and heat until hot but not smoking. Add garlic and stir-fry until golden. Add chicken and cook, stirring constantly to prevent sticking, until all chicken is opaque white, 3 to 4 minutes.
- Add chilies, broth or water, fish sauce, sugar, soy sauce, and black pepper and stir-fry until combined. Add basil and stir-fry 30 seconds. If using holy basil, stir-fry 1 minute more, or until basil is wilted but still green. Stir in lime juice.
- Serve chicken with rice.
Tips:
- Choose quality ground chicken: Use fresh, good-quality ground chicken for the best flavor and texture.
- Stir-fry in a very hot wok or pan: This will help to create a nice sear on the chicken and prevent it from sticking.
- Don't overcrowd the wok or pan: If you add too much chicken at once, it will steam instead of fry, resulting in a bland and soggy dish.
- Use a good balance of aromatics: The aromatics in this dish (garlic, onion, and chili) are essential for creating a flavorful base. Don't skimp on them!
- Add the basil at the end: Basil is a delicate herb that can easily be overpowered by other flavors. Adding it at the end of the cooking process will help to preserve its flavor and aroma.
Conclusion:
Ground chicken stir-fried with basil (Kai Pad Bai Kaprow) is a quick, easy, and flavorful Thai dish that's perfect for a weeknight meal. It's made with simple ingredients that are easily found at most grocery stores. With its savory, spicy, and slightly sweet flavor, this dish is sure to be a hit with your family and friends. So next time you're looking for a quick and easy Thai dish to try, give Kai Pad Bai Kaprow a try – you won't be disappointed!
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