As a fellow food lover with a passion for Pinterest-worthy recipes, I can’t wait to share these 13 vibrant Thai basil chicken recipes with you. These dishes are perfect for adding a touch of aromatic delight to your dinner table. Whether you’re a fan of classic stir-fries or eager to try something new like Thai basil chicken tacos, there’s something here for everyone. Each recipe offers its own unique twist, promising to enliven your weeknight meals. Which one will you try first?
Classic Thai Basil Chicken Stir-Fry
Thai Basil Chicken, also known as “Pad Krapow Gai,” is a beloved dish originating from Thailand that has gained popularity worldwide due to its bold flavors and simplicity. This dish is characterized by its aromatic blend of garlic, chilies, and Thai basil, all coming together to create a wonderfully fragrant and savory meal. The combination of tender chicken pieces, fresh basil, and a savory sauce makes this dish a perfect choice for a quick weeknight dinner or an impressive meal for guests.
The beauty of Thai Basil Chicken lies in its versatility and the ease with which it can be prepared. By using readily available ingredients and a straightforward cooking method, you can recreate this classic Thai dish in the comfort of your own kitchen. The key to achieving the authentic taste lies in the balance of flavors and the use of fresh Thai basil, which imparts a unique aroma and taste that sets this dish apart from other stir-fries.
Ingredients for 4-6 servings:
- 1 ½ pounds boneless, skinless chicken thighs, cut into small pieces
- 3 tablespoons vegetable oil
- 6 cloves garlic, minced
- 4-5 Thai bird’s eye chilies, sliced (adjust to taste)
- 1 medium onion, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 1 cup fresh Thai basil leaves
- Cooked jasmine rice, for serving
Cooking Instructions:
- Prepare the Ingredients: Begin by cutting the chicken thighs into small, bite-sized pieces. Mince the garlic and slice the chilies and onion. Make certain all your ingredients are ready to go before starting to cook, as stir-frying is a quick process.
- Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the minced garlic and sliced chilies, stirring constantly for about 30-45 seconds until fragrant. Be careful not to burn the garlic.
- Add the Chicken: Increase the heat to high and add the chicken pieces to the wok. Stir-fry the chicken, making sure it’s well coated with the garlic and chilies. Cook for about 5-6 minutes or until the chicken is cooked through and slightly browned.
- Incorporate the Onions: Add the sliced onion to the chicken and continue stir-frying for another 2 minutes until the onions become slightly translucent.
- Mix the Sauces: Add the soy sauce, oyster sauce, fish sauce, and sugar to the wok. Stir well to combine all the ingredients and make certain the chicken is evenly coated in the sauce.
- Add the Basil: Turn off the heat and immediately add the fresh Thai basil leaves to the wok. Stir until the basil is wilted and well mixed with the chicken and sauce.
- Serve: Serve the Thai Basil Chicken hot over a bed of steaming jasmine rice, allowing the flavors to be fully appreciated.
Extra Tips:
For the best results, use fresh Thai basil, which adds a distinct flavor that’s essential to this dish. If Thai basil isn’t available, sweet basil can be used as a substitute, though the flavor will be slightly different.
Adjust the number of chilies according to your spice preference; remember that Thai bird’s eye chilies are quite potent. Also, consider preparing all the ingredients before starting to cook, as the stir-frying process is quick and requires constant attention.
Enjoy your homemade Thai Basil Chicken with a side of jasmine rice to soak up the delicious sauce!
Spicy Thai Basil Chicken With Coconut Rice
Spicy Thai Basil Chicken With Coconut Rice is a delightful fusion of flavors and textures that’s sure to become a favorite in your meal rotation. This dish combines tender pieces of chicken with fragrant Thai basil and a spicy sauce, all served over creamy coconut rice. The rich and aromatic coconut rice perfectly balances the heat from the chicken, making this a comforting yet exciting dish to enjoy. Ideal for a family dinner or a gathering with friends, this recipe is sure to impress with its vibrant colors and bold flavors.
The essence of this dish lies in the use of fresh ingredients, especially Thai basil, which imparts a unique anise-like flavor that’s distinctive to Thai cuisine. The coconut rice is cooked until fluffy and infused with the subtle sweetness of coconut milk, which complements the spicy chicken. This recipe calls for readily available ingredients and can be prepared in under an hour, making it a fantastic option for a weeknight dinner or any special occasion.
Ingredients for 4-6 Servings:
- 1 ½ pounds boneless, skinless chicken thighs, cut into small pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 3 red Thai chilies, sliced (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons oyster sauce
- 1 teaspoon sugar
- 1 cup fresh Thai basil leaves
- 1 cup jasmine rice
- 1 ½ cups coconut milk
- 1 cup water
- Salt, to taste
Cooking Instructions:
- Prepare the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, water, and a pinch of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let simmer for about 18-20 minutes, or until the rice is tender and the liquid has been absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chopped onions and sauté until they become translucent. Add the minced garlic and sliced chilies, stirring frequently until fragrant.
- Add the Chicken: Increase the heat to high, add the chopped chicken thighs to the skillet, and stir-fry until the chicken is cooked through and slightly browned.
- Flavor the Chicken: Stir in the soy sauce, fish sauce, oyster sauce, and sugar. Mix everything together until the chicken is well-coated with the sauce. Continue to cook for another 2-3 minutes, allowing the flavors to meld together.
- Incorporate the Basil: Add the Thai basil leaves to the skillet and stir until they’re wilted and well combined with the chicken.
- Serve: Spoon the coconut rice onto plates and top with the spicy Thai basil chicken. Garnish with additional basil leaves if desired.
Extra Tips:
For an authentic touch, use a mortar and pestle to crush the garlic and chilies together before adding them to the dish. This releases more of their natural oils and enhances the flavor. If you prefer a milder dish, you can deseed the chilies or reduce the number used.
Thai Basil Chicken Lettuce Wraps
Thai Basil Chicken Lettuce Wraps are a delightful and healthy dish that brings the vibrant flavors of Thai cuisine to your table. This dish combines succulent ground chicken with the aromatic essence of Thai basil, all wrapped up in crispy lettuce leaves for a revitalizing bite. Perfect for a light meal or appetizer, these wraps are easy to prepare and are sure to impress your family and friends with their bold flavors and beautiful presentation.
The key to this dish lies in the harmonious blend of savory, spicy, and aromatic ingredients. The ground chicken is quickly stir-fried with garlic, chilies, and onions, then coated in a flavorful sauce made from soy sauce, fish sauce, and oyster sauce. Fresh Thai basil leaves are added at the end to infuse the dish with their distinct aroma. The mixture is then spooned into lettuce leaves, providing a revitalizing and crunchy contrast to the warm, seasoned chicken.
Ingredients (Serves 4-6):
- 1 tablespoon vegetable oil
- 1 pound ground chicken
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 2-3 Thai red chilies, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 cup fresh Thai basil leaves
- 1 head of butter or iceberg lettuce, leaves separated
- Lime wedges for serving (optional)
Cooking Instructions:
- Prepare the Ingredients: Begin by gathering all your ingredients. Mince the garlic, thinly slice the shallots, and finely chop the Thai red chilies. Separate the lettuce leaves and wash them thoroughly, then set aside to dry.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the minced garlic and sliced shallots. Sauté for about 1 minute until fragrant.
- Add the Chicken and Chilies: Add the ground chicken to the skillet, breaking it up with a spatula. Cook the chicken until it’s no longer pink, about 5-7 minutes. Stir in the chopped Thai red chilies.
- Season the Chicken: Mix in the soy sauce, fish sauce, oyster sauce, and sugar. Stir well to guarantee that the chicken is evenly coated with the sauce. Allow the mixture to cook for another 2-3 minutes, letting the flavors meld together.
- Add the Basil: Turn off the heat and immediately add the Thai basil leaves to the skillet. Stir until the basil is wilted and evenly distributed throughout the chicken mixture.
- Assemble the Wraps: Spoon the chicken mixture into the center of each lettuce leaf, arranging them on a serving platter. Serve immediately, with lime wedges on the side for an optional citrusy kick.
Extra Tips:
For a spicier kick, adjust the number of Thai red chilies to your preference. If you can’t find Thai basil, you can substitute with regular basil, but be aware that the flavor will be slightly different.
Make sure that the lettuce leaves are dry before assembling the wraps to prevent them from becoming soggy. For added texture, you can also include chopped peanuts or crispy shallots as a garnish.
Serve these wraps as soon as they’re assembled for the best flavor and texture.
Thai Basil Chicken With Cashews
Thai Basil Chicken with Cashews is a delightful dish that combines the aromatic flavors of Thai basil with the rich, buttery texture of cashews. This dish is a perfect balance of savory and slightly spicy, with a hint of sweetness, making it a crowd-pleaser for any occasion.
The succulent chicken pieces are cooked to perfection and tossed with a medley of vegetables, cashews, and fresh Thai basil leaves, which impart a unique and fragrant aroma. Whether you’re preparing a weeknight dinner or hosting a gathering, this dish is bound to impress your family and friends with its vibrant flavors and beautiful presentation.
This recipe is designed to serve 4-6 people, making it ideal for a family meal or a small dinner party. The combination of chicken, vegetables, and cashews creates a nutritious and satisfying dish that can be served with steamed jasmine rice or noodles for a complete meal.
The use of fresh ingredients and flavorful seasonings guarantees that every bite is bursting with authentic Thai flavors. Follow the step-by-step instructions below to recreate this delicious dish in your own kitchen.
Ingredients:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 cup unsalted cashews
- 4 cloves garlic, minced
- 2 red bell peppers, sliced
- 1 onion, sliced
- 1-2 Thai bird chilies, sliced (adjust to taste)
- 1 tablespoon oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup fresh Thai basil leaves
- Cooked jasmine rice or noodles, for serving
Cooking Instructions:
- Prepare the Ingredients: Begin by cutting the chicken thighs into bite-sized pieces and slicing the vegetables. Mince the garlic and slice the Thai bird chilies. Set these prepared ingredients aside for easy access during cooking.
- Toast the Cashews: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the cashews and stir-fry them until they’re golden and fragrant, about 3-4 minutes. Remove the cashews from the skillet and set them aside.
- Cook the Chicken: In the same skillet, add the remaining tablespoon of vegetable oil. Increase the heat to medium-high and add the chicken pieces. Stir-fry the chicken until it’s browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
- Stir-fry the Vegetables: Add the minced garlic, sliced bell peppers, onion, and Thai bird chilies to the skillet. Stir-fry the vegetables for 3-4 minutes, or until they’re tender-crisp and fragrant.
- Combine Ingredients: Return the cooked chicken and toasted cashews to the skillet with the vegetables. Add the oyster sauce, soy sauce, fish sauce, and brown sugar. Stir everything together, making sure the chicken and vegetables are well-coated with the sauce.
- Add Thai Basil: Reduce the heat to low and add the fresh Thai basil leaves to the skillet. Stir until the basil is wilted and the flavors are well combined, about 1-2 minutes.
- Serve: Serve the Thai Basil Chicken with Cashews hot, accompanied by steamed jasmine rice or noodles.
Extra Tips:
When making Thai Basil Chicken with Cashews, it’s crucial to use fresh Thai basil for the best flavor and aroma. Regular basil can be used in a pinch, but it won’t provide the same authentic taste.
Adjust the amount of Thai bird chilies based on your spice preference, as they can be quite hot. Toasting the cashews enhances their natural flavor and provides a pleasant crunch to the dish.
For a vegetarian version, consider using tofu or tempeh in place of chicken. Enjoy experimenting with the dish by adding additional vegetables, such as broccoli or snap peas, to increase its nutritional value.
Thai Basil Chicken Noodle Bowl
The Thai Basil Chicken Noodle Bowl is a delightful and aromatic dish that combines the bold flavors of Thai cuisine with the comforting texture of noodles. This dish features tender pieces of chicken, infused with the fragrant essence of Thai basil, mingled with a savory sauce that perfectly complements the springy noodles.
Thai Basil Chicken Noodle Bowl is a versatile dish that can be enjoyed as a quick weeknight dinner or an impressive dish for entertaining guests, offering a balance of spicy, sweet, and savory flavors that will surely satisfy your taste buds.
The beauty of this dish lies in its simplicity and how quickly it comes together. With just a few key ingredients, you can create a meal that’s both nutritious and full of flavor. The dish is traditionally made with chicken, but you can easily substitute it with tofu or shrimp for a different variation.
The addition of fresh vegetables not only enhances the dish’s nutritional value but also provides a pleasing contrast in texture. By following the recipe below, you’ll have a delicious Thai Basil Chicken Noodle Bowl ready to serve 4-6 people in no time.
Ingredients for 4-6 servings:
- 12 oz (340g) rice noodles
- 1 1/2 lbs (680g) boneless, skinless chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup fresh Thai basil leaves
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1-2 teaspoons chili paste, to taste
- 1/4 cup chicken broth
- 1/2 cup scallions, chopped
- Lime wedges, for serving
Cooking Instructions:
- Prepare the Noodles: Cook the rice noodles according to the package instructions. Drain and set aside. It’s important to rinse the noodles with cold water to stop the cooking process and prevent them from sticking together.
- Cook the Chicken: In a large pan or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken breasts and cook until they’re browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Sauté the Aromatics: In the same pan, add the minced garlic and sliced red bell pepper. Sauté for 2-3 minutes until fragrant and the peppers are slightly tender.
- Combine the Ingredients: Return the cooked chicken to the pan. Add the soy sauce, oyster sauce, fish sauce, honey, and chili paste. Stir well to coat the chicken and vegetables evenly.
- Add the Noodles and Broth: Add the cooked rice noodles and chicken broth to the pan. Toss everything together, ensuring the noodles are well-coated with the sauce.
- Incorporate the Basil: Add the fresh Thai basil leaves and scallions to the pan. Stir until the basil is just wilted and everything is heated through.
- Serve: Divide the noodles among serving bowls. Garnish with additional Thai basil leaves and serve with lime wedges on the side for squeezing over the dish.
Extra Tips:
When preparing the Thai Basil Chicken Noodle Bowl, it’s important to have all your ingredients prepped and ready to go before you start cooking, as the process moves quickly.
Adjust the level of spice according to your preference by adding more or less chili paste. If Thai basil isn’t available, regular basil can be used, though the flavor will be slightly different.
To enhance the presentation, consider adding a sprinkle of sesame seeds or crushed peanuts for added texture. Enjoy your flavorful and aromatic Thai Basil Chicken Noodle Bowl!
Sweet and Savory Thai Basil Chicken
Sweet and Savory Thai Basil Chicken is a delightful dish that combines aromatic herbs, tender chicken, and a balanced blend of sweet and savory flavors. This dish originates from Thailand and is known for its vibrant taste, thanks to the inclusion of Thai basil, which adds a unique and fragrant aroma.
Perfect for a family dinner or a special occasion, this recipe will certainly impress your guests with its rich and complex flavor profile. This version of Thai Basil Chicken is designed to serve 4-6 people, making it perfect for gatherings or meal prepping.
The combination of sweet soy sauce, fish sauce, and a hint of chili creates a symphony of tastes that complement the chicken and vegetables beautifully. The addition of fresh Thai basil elevates the dish, offering a fresh and peppery bite that’s quintessential to Thai cuisine. Follow this recipe to bring a taste of Thailand to your kitchen.
Ingredients for 4-6 servings:
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 red bell peppers, sliced
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon chili paste or fresh diced red chili (optional for heat)
- 2 cups fresh Thai basil leaves
- Cooked jasmine rice, for serving
Cooking Instructions:
- Prepare the Chicken: Begin by cutting the chicken thighs into bite-sized pieces, guaranteeing they’re uniform in size for even cooking. Set aside.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
- Cook the Chicken: Add the chicken pieces to the skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
- Add the Bell Peppers: Incorporate the sliced red bell peppers into the skillet and continue to sauté for an additional 3-4 minutes until the peppers are slightly tender.
- Create the Sauce: In a small bowl, mix together the soy sauce, fish sauce, oyster sauce, brown sugar, and chili paste (if using). Pour this sauce mixture over the vegetables in the skillet.
- Combine and Simmer: Return the cooked chicken to the skillet and toss everything together to coat the chicken and vegetables in the sauce. Lower the heat to medium and let it simmer for about 5 minutes, allowing the flavors to meld together.
- Add the Thai Basil: Just before serving, add the fresh Thai basil leaves to the skillet. Stir gently until the basil is wilted and well incorporated.
- Serve: Serve the Sweet and Savory Thai Basil Chicken hot over a bed of cooked jasmine rice, guaranteeing each serving gets a good mix of chicken, vegetables, and basil.
Extra Tips:
To guarantee the best flavor, always use fresh Thai basil leaves, as they impart a distinct taste that can’t be replicated by dried herbs.
Adjust the level of heat by varying the amount of chili paste or fresh chili added, according to your preference. If you’re unable to find Thai basil, you can substitute with Italian basil, though it will alter the flavor slightly.
Additionally, for a healthier option, you may use skinless chicken breast instead of thighs, keeping in mind that they may cook slightly faster.
Thai Basil Chicken Curry
Thai Basil Chicken Curry is a delightful and aromatic dish that blends the rich flavors of Thai cuisine with the freshness of basil. This savory curry is perfect for those who enjoy a bit of spice and a lot of flavor. The combination of tender chicken, vibrant vegetables, and the distinctive taste of Thai basil creates an irresistible meal that’s sure to become a favorite in your household.
It’s a dish that’s both comforting and exotic, ideal for weeknight dinners or special gatherings.
This recipe serves 4-6 people and is relatively easy to prepare, making it a great choice for cooks of all skill levels. The key to mastering this dish lies in balancing the flavors – the heat from the chili paste, the sweetness from the coconut milk, and the unique aroma of basil. With a handful of fresh ingredients and a few pantry staples, you can enjoy a taste of Thailand right in your own kitchen.
Ingredients for 4-6 people:
- 1.5 pounds boneless, skinless chicken thighs, sliced
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup Thai basil leaves
- 1 lime, juiced
- Steamed jasmine rice, for serving
Cooking Instructions:
- Prepare the Chicken: Begin by slicing the chicken thighs into bite-sized pieces. Set aside while you prepare the other ingredients.
- Sauté Aromatics: In a large pan or wok, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and ginger. Sauté for about 3 minutes until the onion becomes translucent, and the mixture is fragrant.
- Cook the Chicken: Increase the heat to medium-high and add the sliced chicken to the pan. Cook the chicken for 5-7 minutes until it’s browned on all sides.
- Add Curry Paste: Stir in the red curry paste, ensuring that the chicken pieces are well-coated. Cook for an additional 2 minutes to allow the curry paste to release its flavors.
- Simmer with Coconut Milk: Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Stir everything together and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, so the chicken absorbs the flavors.
- Incorporate Vegetables: Add the sliced red bell pepper and green beans to the pan. Continue to simmer for another 5 minutes, or until the vegetables are tender but still crisp.
- Finish with Basil and Lime: Turn off the heat and stir in the Thai basil leaves and lime juice. The residual heat will wilt the basil leaves perfectly without overcooking them.
- Serve: Serve the Thai Basil Chicken Curry over steamed jasmine rice, ensuring each serving gets a good mix of chicken, vegetables, and sauce.
Extra Tips:
For an authentic Thai flavor, try to use fresh Thai basil, which has a distinct anise-like flavor that regular basil doesn’t provide. If you prefer more spice, consider adding sliced Thai chilies to the curry.
Additionally, allowing the curry to rest for a few minutes before serving can help the flavors meld together beautifully. Remember to taste and adjust the seasoning with more fish sauce or lime juice according to your preference.
Enjoy your culinary journey to Thailand with this delicious dish!
Thai Basil Chicken Tacos With Lime Crema
Thai Basil Chicken Tacos With Lime Crema are a delightful fusion of Thai and Mexican flavors, bringing together the aromatic spices of Thai cuisine with the comforting format of a taco. This dish is perfect for those who love bold and vibrant tastes, as it combines the savory and slightly spicy Thai basil chicken with the invigorating creaminess of lime crema.
Ideal for a casual dinner or a fun gathering with friends, these tacos are sure to impress with their unique and delicious flavor profile.
To start, the Thai basil chicken is made by stir-frying ground chicken with garlic, chilies, soy sauce, and fragrant Thai basil leaves. This creates a savory filling that’s both spicy and aromatic. The tacos are then topped with a homemade lime crema, which adds a cooling and tangy contrast to the spicy chicken.
Served on warm corn tortillas and garnished with fresh herbs and lime wedges, these tacos are a delightful blend of flavors and textures that will have everyone reaching for seconds.
Ingredients (Serves 4-6):
- 1 1/2 pounds ground chicken
- 4 tablespoons vegetable oil
- 6 cloves garlic, minced
- 4 red Thai chilies, sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 cups fresh Thai basil leaves
- 12 small corn tortillas
- 1 cup sour cream
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- Salt, to taste
- Fresh cilantro and lime wedges, for garnish
Cooking Instructions:
- Prepare the Lime Crema: In a small bowl, combine the sour cream, lime juice, lime zest, and a pinch of salt. Mix well until smooth and set aside in the refrigerator to chill.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and sliced Thai chilies, stirring constantly, until they become fragrant and the garlic is golden brown, about 1-2 minutes.
- Add the Ground Chicken: Increase the heat to high and add the ground chicken to the skillet. Break up the chicken with a wooden spoon or spatula, cooking until it’s no longer pink and is starting to brown, about 5-7 minutes.
- Season the Chicken: Add the soy sauce and oyster sauce to the chicken. Stir well to combine, making certain that the chicken is evenly coated with the sauces.
- Incorporate the Thai Basil: Add the Thai basil leaves to the skillet. Stir and cook until the basil is wilted and the flavors are well combined, about 2-3 minutes. Remove from heat.
- Warm the Tortillas: In a separate pan or directly over the stove flame, warm the corn tortillas until pliable and lightly charred, about 30 seconds per side.
- Assemble the Tacos: Fill each tortilla with a generous portion of the Thai basil chicken. Drizzle with the prepared lime crema and garnish with fresh cilantro and a squeeze of lime juice.
Extra Tips:
For an extra burst of flavor, consider adding sliced avocado or pickled red onions as additional toppings for your tacos. If you prefer a less spicy version, reduce the number of Thai chilies or opt for a milder chili pepper.
Additionally, make sure to use fresh Thai basil for the most authentic taste, as it imparts a unique, anise-like flavor that enhances the dish. If Thai basil isn’t available, regular basil can be used as a substitute, though the flavor will be slightly different.
Thai Basil Chicken Fried Rice
Thai Basil Chicken Fried Rice is a flavorful and aromatic dish that marries the rich, spicy flavors of Thai cuisine with the comforting texture of fried rice. This dish is perfect for those who crave a quick, satisfying meal that’s packed with the umami flavors of soy sauce and fish sauce, balanced by the aromatic Thai basil. The chicken provides a hearty protein, while the vegetables add a revitalizing crunch, making this a well-rounded meal that’s both delicious and nutritious.
The beauty of this dish lies in its simplicity and the harmony of its flavors. The use of Thai basil, with its distinctive anise-like flavor, sets this fried rice apart from the more common versions. This dish is ideal for a weeknight dinner or a weekend lunch and can be customized by adding your choice of vegetables or adjusting the level of heat to your preference.
Whether you’re a seasoned cook or a beginner, Thai Basil Chicken Fried Rice is an easy recipe that will bring the taste of Thailand to your kitchen.
Ingredients (Serves 4-6)
- 2 cups jasmine rice, cooked and cooled
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 small onion, chopped
- 1 red bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 2 large eggs, beaten
- 1 cup Thai basil leaves
- 2-3 Thai bird’s eye chilies, chopped (optional)
- Lime wedges, for serving
Instructions
- Prepare the Rice: Cook the jasmine rice according to package instructions. Once cooked, spread it out on a large tray to cool. This helps prevent clumping when frying.
- Cook the Chicken: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken pieces and stir-fry until they’re golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Sauté Aromatics: In the same pan, add the remaining 2 tablespoons of vegetable oil. Add minced garlic and chopped onion, stir-frying until fragrant and the onion is translucent, about 2 minutes.
- Add Vegetables and Sauce: Add the red bell pepper slices and stir-fry for another 2 minutes. Stir in the soy sauce, fish sauce, and sugar, mixing well to combine.
- Scramble the Eggs: Push the vegetables to one side of the pan and pour the beaten eggs into the empty space. Allow the eggs to set slightly, then scramble them and mix with the vegetables.
- Combine Everything: Add the cooked chicken back to the pan along with the cooled rice. Stir everything together, making sure the rice is evenly coated with the sauce and mixed with the other ingredients.
- Add Thai Basil and Chilies: Stir in the Thai basil leaves and chopped chilies (if using), cooking until the basil is wilted and the dish is well combined.
- Serve: Remove from heat and serve hot, garnished with lime wedges on the side for squeezing over the dish before eating.
Extra Tips
For the best results, use day-old rice that has been refrigerated overnight, as this will prevent the rice from becoming mushy during frying. If you prefer a milder dish, reduce or omit the bird’s eye chilies.
To enhance the dish’s flavor, consider adding a dash of oyster sauce or a sprinkle of white pepper. Adjust the seasoning to taste, keeping in mind that fish sauce can be quite salty. Finally, always taste as you cook to make sure the flavors are balanced and to your liking.
Grilled Thai Basil Chicken Skewers
Grilled Thai Basil Chicken Skewers are a delightful fusion of traditional Thai flavors and the smoky goodness of grilled chicken. This dish combines the aromatic scent of fresh basil with the savory taste of marinated chicken, all skewered and grilled to perfection. It’s a perfect choice for a summer barbecue or a flavorful dinner that can transport your taste buds straight to Thailand.
The balance of sweet, spicy, and savory in this recipe makes it a crowd-pleaser for both family gatherings and casual get-togethers.
The key to achieving the authentic taste of Grilled Thai Basil Chicken Skewers lies in the marinade. A mix of soy sauce, fish sauce, lime juice, and a touch of honey provides a rich umami flavor with a hint of sweetness. Fresh Thai basil leaves, along with garlic and chili, add an aromatic punch that complements the grilled chicken beautifully.
The skewers are easy to assemble and cook quickly on the grill, making them a convenient option for any meal.
Ingredients (for 4-6 servings):
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1-2 Thai chilies, finely chopped
- 1 cup fresh Thai basil leaves
- 1 tablespoon vegetable oil
- Wooden or metal skewers
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the soy sauce, fish sauce, lime juice, honey, minced garlic, and chopped Thai chilies. Stir well until all the ingredients are fully integrated.
- Marinate the Chicken: Cut the chicken thighs into bite-sized pieces and add them to the marinade. Toss the chicken in the marinade until each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for deeper flavors.
- Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, alternating with fresh Thai basil leaves.
- Preheat the Grill: Heat your grill to medium-high heat. Brush the grill grates with vegetable oil to prevent sticking.
- Grill the Skewers: Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
- Serve: Once done, remove the skewers from the grill and let them rest for a few minutes. Serve hot with a side of jasmine rice or a fresh salad.
Extra Tips:
For the best results, make sure to use fresh Thai basil leaves as they provide a unique flavor that’s different from regular basil. Adjust the number of Thai chilies based on your spice preference.
If you prefer a milder dish, you can reduce the chilies or remove the seeds before chopping. Always keep an eye on the grill to avoid overcooking the chicken, as this can lead to dryness.
If you’re using metal skewers, remember they can get very hot, so handle them with care. Enjoy your flavorful and aromatic Grilled Thai Basil Chicken Skewers!
Thai Basil Chicken and Pineapple Stir-Fry
Thai Basil Chicken and Pineapple Stir-Fry is a vibrant and flavorful dish that combines the savory taste of chicken with the sweet and tangy notes of pineapple. This dish is a wonderful way to enjoy the aromatic flavors of Thai cuisine in the comfort of your own home. The combination of fresh ingredients, such as Thai basil, garlic, and bell peppers, creates a delightful stir-fry that’s sure to impress both family and friends.
The juicy pineapple adds a touch of sweetness that perfectly balances the savory elements of the dish, making it a well-rounded meal. This recipe is perfect for a quick weeknight dinner or a special occasion. The use of Thai basil is key, as it lends an anise-like aroma that distinguishes this dish from other stir-fries. The preparation is straightforward, ensuring that even novice cooks can create something truly delicious.
Serve this Thai Basil Chicken and Pineapple Stir-Fry with steamed jasmine rice or noodles to soak up the flavorful sauce, and enjoy a taste of Thailand right at your dining table. This recipe serves 4-6 people, making it ideal for a family meal or small gathering.
Ingredients:
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup fresh pineapple, cut into chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 1 cup fresh Thai basil leaves
- 1-2 Thai bird’s eye chilies, chopped (optional, for heat)
- Steamed jasmine rice, for serving
Cooking Instructions:
- Prepare the Ingredients: Begin by cutting the chicken thighs into bite-sized pieces and setting them aside. Chop the pineapple into chunks, slice the bell peppers and onion, and mince the garlic. If you’re using chilies for extra heat, chop them finely.
- Cook the Chicken: In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the chicken pieces and cook for 5-7 minutes, stirring frequently, until the chicken is browned and cooked through.
- Add Vegetables and Pineapple: Add the sliced onion, red and yellow bell peppers to the wok with the chicken. Stir-fry for about 2-3 minutes until the vegetables start to soften. Then, add the pineapple chunks and continue to stir-fry for another 2 minutes.
- Create the Sauce: In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and sugar. Pour this sauce over the chicken and vegetable mixture in the wok, stirring well to coat everything evenly.
- Incorporate Thai Basil: Add the Thai basil leaves and chopped chilies (if using) to the wok. Stir-fry everything together for another minute, allowing the basil to wilt and the flavors to meld.
- Serve: Remove the wok from the heat and serve the Thai Basil Chicken and Pineapple Stir-Fry hot over steamed jasmine rice.
Extra Tips:
When making this dish, it’s important to use fresh Thai basil to capture the authentic flavors of the cuisine. If you have trouble finding Thai basil, substitute it with regular basil, but note that the flavor will be slightly different.
Adjust the number of chilies based on your heat preference, and feel free to add more vegetables if desired. Be sure not to overcook the vegetables; they should remain crisp to provide a nice contrast to the tender chicken and juicy pineapple.
Thai Basil Chicken Soup
Thai Basil Chicken Soup is a delightful and aromatic dish that combines tender chicken with fresh vegetables and fragrant Thai basil, all simmered in a flavorful broth. The soup is a perfect balance of savory and spicy, with a hint of sweetness from the coconut milk, making it a comforting meal for any occasion.
With its vibrant colors and rich flavors, this soup not only satisfies the palate but also provides a healthy and nourishing option for a family dinner.
This recipe serves 4-6 people and is relatively simple to prepare, requiring just a few key ingredients that are readily available in most grocery stores. Whether you’re a seasoned cook or a beginner, following these instructions will guide you in creating a delicious bowl of Thai Basil Chicken Soup that’s sure to impress.
Ingredients for 4-6 servings:
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1-2 tablespoons Thai red curry paste (to taste)
- 1 cup fresh Thai basil leaves
- 2 green onions, sliced
- Salt and pepper to taste
- Optional: sliced red chili for garnish
Cooking Instructions:
- Prepare the Ingredients: Begin by slicing the chicken breast into thin strips and setting aside. Mince the garlic, grate the ginger, slice the bell pepper, and mushrooms. Verify all your ingredients are ready before you start cooking.
- Cook the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the sliced chicken and cook for 5-7 minutes until it’s browned and cooked through. Remove the chicken from the pot and set it aside.
- Sauté Aromatics: In the same pot, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
- Add Vegetables: Add the sliced red bell pepper and mushrooms to the pot. Cook for an additional 3-4 minutes, stirring occasionally, until the vegetables start to soften.
- Mix in Liquids: Pour in the coconut milk and chicken broth, stirring well to combine with the vegetables. Add the fish sauce, soy sauce, lime juice, and Thai red curry paste. Stir until the curry paste is fully dissolved.
- Simmer the Soup: Return the cooked chicken to the pot. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10-15 minutes, allowing the flavors to meld together.
- Add Thai Basil: Stir in the fresh Thai basil leaves and sliced green onions. Allow the soup to simmer for an additional 2-3 minutes until the basil is wilted.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. If desired, garnish with sliced red chili for extra heat. Serve hot and enjoy!
Extra Tips:
When making Thai Basil Chicken Soup, it’s crucial to use fresh Thai basil for its unique flavor, which is distinct from sweet basil.
If you enjoy extra heat, consider adding more red curry paste or sliced chilies. For a more robust flavor, marinate the chicken in fish sauce and lime juice for 10-15 minutes before cooking.
Serve the soup with steamed jasmine rice or rice noodles for a complete meal. Remember to adjust the curry paste to your preferred spice level, and enjoy the fragrant and delicious experience of this Thai classic!
Thai Basil Chicken Pizza
Thai Basil Chicken Pizza is a delightful fusion of traditional Thai flavors and classic Italian pizza, bringing together the best of both worlds. Combining the aromatic allure of Thai basil chicken with the crispy, cheesy goodness of pizza, this dish is a surefire way to tantalize your taste buds. The bold flavors of garlic, ginger, and Thai basil, paired with the savory notes of chicken and the creamy richness of mozzarella, create a harmonious balance that’s both exotic and comforting.
This recipe is perfect for a casual dinner or a special occasion with friends and family. It’s easy to prepare and can be customized to suit your taste preferences. Whether you’re a fan of spicy food or prefer something milder, this Thai Basil Chicken Pizza can be adjusted to meet your desired level of heat. Serve this unique pizza hot from the oven and watch it disappear in no time!
Ingredients for 4-6 Servings:
- 1 pound boneless, skinless chicken breast, sliced thinly
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon chili flakes (adjust to taste)
- 1 cup fresh Thai basil leaves
- 1 pre-made pizza crust or dough
- 1 cup pizza sauce
- 2 cups mozzarella cheese, shredded
- 1/2 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/4 cup chopped fresh cilantro (optional)
- Lime wedges for serving (optional)
Cooking Instructions:
- Prepare the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute. Add the sliced chicken and cook until it’s no longer pink, approximately 5-7 minutes.
- Flavor the Chicken: Stir in the soy sauce, oyster sauce, fish sauce, sugar, and chili flakes. Mix well to coat the chicken evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly. Add the Thai basil leaves, stirring until they’re wilted. Remove from heat and set aside.
- Preheat the Oven: Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat as well.
- Assemble the Pizza: Roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer the dough to a baking sheet or preheated pizza stone. Spread the pizza sauce evenly over the crust, leaving a small border around the edges.
- Top the Pizza: Sprinkle half of the shredded mozzarella cheese over the sauce. Evenly distribute the cooked Thai basil chicken mixture over the cheese. Arrange the red onion and red bell pepper slices on top. Finish by sprinkling the remaining mozzarella cheese over the toppings.
- Bake the Pizza: Place the pizza in the preheated oven and bake for 10-12 minutes or until the cheese is melted and bubbly and the crust is golden brown.
- Garnish and Serve: Remove the pizza from the oven and let it cool for a couple of minutes. Garnish with fresh cilantro and a squeeze of lime juice if desired. Slice and serve hot.
Extra Tips:
For an even more authentic Thai flavor, consider adding a splash of lime juice to the chicken mixture before taking it off the heat. If you prefer a spicier pizza, add thinly sliced fresh Thai chilies on top of the pizza before baking. If you’re making your own pizza dough, try incorporating some dried basil or chili flakes into the dough for an extra layer of flavor.
Finally, make certain that the oven is fully preheated before baking the pizza to achieve a perfectly crisp crust.
