Blame
| 21e9a4 | Tim Prendergast | 2026-07-06 18:51:29 | 1 | # Thai Basil Chicken Kraprow |
| 2 | ||||
| 3 | [thai-basil-chicken-pad-krapow](https://thewoksoflife.com/thai-basil-chicken-pad-krapow) |
|||
| 4 | ||||
| 5 | ## Ingredients |
|||
| 6 | ||||
| 7 | - 3 to 4 tablespoons oil |
|||
| 8 | - 3 Thai bird chilies (de-seeded if desired and thinly sliced) |
|||
| 9 | - 3 shallots (thinly sliced) |
|||
| 10 | - 5 cloves garlic (sliced) |
|||
| 11 | - 1 pound ground chicken or pork |
|||
| 12 | - 2 teaspoons brown sugar |
|||
| 13 | - 2 tablespoons soy sauce |
|||
| 14 | - 1 tablespoon fish sauce |
|||
| 15 | - 1/3 cup low sodium chicken broth |
|||
| 16 | - 1 bunch holy or Thai basil leaves |
|||
| 17 | ||||
| 18 | ## Preparation |
|||
| 19 | ||||
| 20 | - In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits. |
|||
| 21 | - Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly. |
|||
| 22 | - Add the basil, and stir-fry until wilted. Serve over rice or noodles. |