Holy basil's unique peppery flavor combined with the spice of Thai chilis create a wonderfully delicious stir fry known as Pad Kra Pao. Serve with a fried egg and jasmine rice for one of the easiest and most delicious Thai meals I know.
When the boyfriend and I first started dating, one of his Thai friends would very sweetly bring him a bunch of holy basil whenever she went shopping at the local Thai market. At the time, I didn't have any clue what this strange herb was or what to do with it. So it just sat on his countertop, wilting away day after day...
Recounting this story now is just painful, and embarrassing. Now that I know what holy basil is, I'll go to great lengths to find it, including driving an hour plus in heavy traffic to the less-than-pristine neighborhoods where the Thai markets reside.
So what makes this herb so worth seeking out? I guess it's the unique flavor that just can't be substituted with any other type of basil.
What is Holy Basil?
Holy basil is a type of basil that is native to India (where it is known as Tulsi), but has been cultivated all across Southeast Asia. It can be distinguished from other types of basil by its hairy stems, saw-tooth edged leaves, and very unique taste.
If I had to describe it, the flavor of holy basil would be somewhere between Thai basil and mint with a strong kick of pepper. This lingering peppery taste is why it is also sometimes called "hot basil". Holy basil is really one of those herbs that until you've tried it, it's hard to know exactly what it tastes like. But once you've had it, you'll never forget it.
Holy basil is used in several different Thai dishes, but probably the most famous is Pad Kra Pao (pad krapao, pad krapow, pad kaprow), which translates to "holy basil stir fry". It's a very common street food in Thailand, is is loved throughout the country. Fortunately it's also really easy to make.
Ingredients for Pad Kra Pao
- Holy Basil: By far, the most important ingredient in this dish is the holy basil. It can be hard to find, but it is so worth making the effort. I can often find it at Farmer's Markets or Southeast Asian specialty shops in my local area. If you strike out there, you could also try growing it from seed. I have tried using dried holy basil and holy basil seasoning pastes and, spoiler alert: they just didn't do it justice (see our Thai Test Kitchen Holy Basil comparison for details). If you just can't find holy basil, you can substitute Thai basil or even Italian basil; however, just know that the resulting taste will not be the same.
- Chicken: Pad Kra Pao can be made with any protein you prefer. This recipe calls for chicken (gai), but you could also make it with pork (Pad Krapow Moo) or tofu (Vegan Pad Gaprow) or any other protein of your choice.
- Garlic: Three cloves of garlic, peeled and finely chopped.
- Thai Chilis: Pad Kra Pao is typically very spicy, but when making it at home, you can adjust the spice level to your preference. Three Thai chilis will result in a medium level of spice. Use 1 Thai chili for a mild dish, and 5 or more for a spicy dish. If you're making this dish for young kids, you can leave the chilis out altogether.
- Red Chili Pepper: An optional ingredient to add a little more pepper flavor and, most importantly, a nice pop of red color!
- Seasoning Sauces: This recipe calls for a combination of thin soy sauce, dark soy sauce, and oyster sauce to add that salty umami flavor to this dish. Oyster sauce and dark soy sauce also add a little sweetness, as well as color.
How to make Pad Kra Pao
Pad Kra Pao is a quick and easy stir fry that comes together in a matter of minutes.
- Prepare the Ingredients: The garlic and Thai chilis need to be finely chopped, or pounded. The red chili pepper can be finely sliced, and the holy basil leaves taken off the stems and washed. If you're starting with a whole cut of chicken, then you'll want to chop it coarsely or run it through a food processor. Otherwise, pre-ground chicken works just as well.
- Stir Fry the Chicken: You start by cooking the chopped garlic and Thai chilis in a good amount of oil. Once the garlic is golden brown, add the chopped chicken and cook until it is done.
- Add the Seasonings: Add all three seasoning sauces and cook for a minute longer. Do a taste-test here and adjust seasonings if needed. Then add the red pepper slices, and finally the holy basil. Give the dish several tosses, and cook until the basil is just wilted, then remove from the heat.
- Fry the Egg: You can serve pad gaprow with or without a fried egg on top. To make it, simply fry an egg in a good amount of oil until it's done to your preferred level. Not being Thai myself, I appreciate the dish even without the egg.
- Serve: Pad Kra Pao is served with jasmine rice and with or without a fried egg. If serving with a fried egg, you'll also want a little nam pla prik (fish sauce with chili) on the side to help season the egg.
If you haven't had the opportunity to try holy basil, I hope that you do soon! And if a friend is nice enough to bring some to you, please please do better than I did years ago and make some Pad Kra Pao with it!
Recipe
Holy Basil Stir Fry with Chicken | Pad Kra Pao Gai | ผัดกระเพรา
Ingredients
- 3 cloves garlic chopped finely
- 3 Thai chili peppers chopped finely
- 1 cup chicken chopped coarsely
- 1 red jalapeno pepper cut into thin strips
- 1 Tablespoon oyster sauce
- 1 teaspoon thick black soy sauce
- 1 teaspoon thin soy sauce
- 1 cup Thai holy basil leaves packed tightly
- 2 eggs
Instructions
- Prepare the Ingredients: Chop the garlic and Thai chilis finely. Slice the red jalapeno pepper into thin slices. Chop the chicken coarsely, with a knife or food processor (or use already ground chicken). Separate the holy basil leaves from the stems and wash them.
- Stir Fry the Chicken: Heat a good amount of oil (2-4 Tablespoons) in a wok over medium high heat. Add the chopped garlic and Thai chilis and cook until the garlic is golden brown. Add the chopped chicken and cook until it is done, using a spatula to break apart any pieces that clump together.
- Add the Seasonings: Add all three seasoning sauces and cook for a minute longer. Do a taste-test here and adjust seasonings if needed. Then add the red pepper slices, and finally the holy basil. Give the dish several tosses, and cook until the basil is just wilted, then remove from the heat.
- Fry the Egg: In a clean pan, add another 2-3 Tablespoons of oil and heat over high heat. Once the oil is very hot, crack and egg and allow it to fry to your desired level of doneness.
- Serve: Place a scoop of jasmine rice on a dish, with the pad gaprow stir fry alongside it. Top the whole dish with the fried egg. Serve with a bowl of fish sauce and chilis (nam pla prik) to season the egg. Enjoy!
Leanora M
Hello, I won’t be able to get fresh Thai holy basil but found dried Holy Basil from Burma Spice. Is this okay to substitute for the Chicken with Holy Basil recipe and if so, how much of the dried Holy Basil (it’s not leaves buy finely diced) to make four servings? Thank you.
Rachel
Hi Leanora! We actually did a "Thai Test Kitchen" post about using dried holy basil leaves compared to fresh (https://rachelcooksthai.com/thai-test-kitchen-holy-basil-pad-gaprow/) The spoiler is that unfortunately nothing quite compares to fresh holy basil leaves...
Donna
My bf's fav dish! We made it once with basil because holy basil was hard to find even in Asian markets. Luckily, we don't live that far away from Thai town but that's still out of the way for holy basil. I will definitely make an effort to get it and try the dish again. Lovely pictures.
BeccaNana
Made this last night and my husband wants it again tonight. He has traveled extensively in Thailand and said he felt he was getting food from a cart or noodle shop in Bangkok. Know that I did not have the preferred basil just fresh sweet and used the yummy garlic chillie sauce from fridge about 1 tablespoon. The fried egg on top is a wonderful compliment to the spicy side of the dish. I also added a bit of lime juice and a splash of fish sauce with just a pinch of brown sugar after tasting for balance.
anabel
Hi Rachel! I Just discovered your blog...thanks for sharing these Thai recipes! I've been looking for a chicken basil one for a while. I'll be trying this one for sure! 🙂
Brittany
This looks ah-maz-ing! What is the flavor difference between sweet basil and holy basil? I never know which to use so I always end up with the purple-stemmed sweet basil.
Rachel
Holy basil is so different from all of the other varieties. It has this kick of pepper to it that's hard to describe... even the texture is different. But it's definitely the holy basil that makes this dish so good!
Sarah
this is my absolute favorite Thai dish. the basil makes such a difference.
Rachel
It really does! We were eating it for about a month non-stop when we had tons of holy basil around and I was almost at the point of getting sick of it... but now I'm already craving it again!