Spicy Chicken with Fresh Thai Basil, 'Gai Pad Horapa'
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This very simple Thai spicy chicken dish uses just a few ingredients, yet is loaded with flavor. We prepared this recipe in two different versions -- one with fresh red chiles and one with fresh green chiles(see pictures), the green chile version also using dried holy basil.
The key is to use a generous amount of fresh, fragrant Thai sweet basil.
Ingredients
For 4 Person(s)
Ingredients For Red Chile Version
- 1 Pound Boneless Chicken Breast, cut into small slices
- 8 Fresh Red Chiles, Sliced diagonally
- 2 Tablespoons Roughly-Chopped Garlic
- 2 Tablespoons Vegetable Oil
- 1 Tablespoon Oyster Sauce
- 1 1/2 Tablespoons Fish Sauce
- 1 1/2 Tablespoons Sugar
- 2 Tablespoons Water
- 1 Cup Fresh Thai Basil
- Dash Thai Pepper Powder
Method for Spicy Chicken with Fresh Thai Basil, 'Gai Pad Horapa'
Method - Red Chile Version
In a wok heat vegetable oil over medium high heat. Add garlic and stir-fry for just a minute or less (starts to get fragrant and golden color). Add chicken. Let cook until the chicken is no longer pink (about 10 minutes). Add fresh red chiles, oyster sauce, fish sauce, water and sugar. Fry it for a minute or two, and taste, add more chiles if you want it spicier. Raise heat to high, then add fresh basil. Mix well, turn off heat, and serve with Thai pepper powder sprinkled on top. Great with jasmine rice. Enjoy!
Method - Green Chile Version
Put the dried holy basil into a bowl with hot water. Let it sit for 15 minutes, then drain and gently squeeze it to get rid of excess water.
Pound the fresh Thai chiles and the garlic together in a mortar and pestle, into a rough mix (don't pound it too much, it should not be a fine paste).
In a wok heat 3 tablespoons vegetable oil over medium high heat. Add chile/garlic mixture and stir-fry for just a minute. Add chicken with 1/4 cup water. Let cook until the chicken is no longer pink (about 5 minutes). Add fish sauce and palm sugar. Mix well, then add holy basil. Stir-fry another minute or two, then add fresh basil. Mix well, turn off heat, and serve hot with jasmine rice. Enjoy!
Green chile version fresh basil
Green chile version enjoy
Red chile version enjoy
Red chile version ingredients
Red chile version fry garlic
Red chile version add chicken
Red chile version add chiles
Red chile version fresh basil
Green chile version ingredients
Green chile version pound
Green chile version fry
Reviews
Comments (6)
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Shaun
PermalinkI made this last night and it was SO yummy! I was a little concerned over how simple this recipe was or that all I would taste is heat overpowering other flavors, but boy was I wrong. This is just delicious! One warning - the 24 chile peppers *DOES* make it "Thai Hot", so cut it back if you don't do well with ample heat, but I loved it as is, and would probably make it again with 24 even though I had to take a few breaks while eating and serve it with plenty of rice! The fresh basil flavors (and aromas) are heavenly, and it has a perfect level of saltiness too. This is definitely on my list of favorites to make again. It's also extremely healthy and low in fat.
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Jai Dee
Permalinkmake a variation of this dish. I add in some green beans, onion, and pea pods. Try this with minced pork, ground turkey
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Angela
PermalinkThis was delicious! I used 1/4 chicken broth (instead of 1/4 cup water) and added: 1/2 T of soy sauce, half an onion (sliced), 1 cup sliced mushrooms and 1 cup of chopped green beans. I will add even more vegetables next time. Thanks for the great recipe (and video)!
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Dave
PermalinkWe make this at least 3 - 4 times a month. Obviously, we love it. The only things we add beyond this recipe are thinly sliced spring onions and about a tablespoon of Golden Mountain sauce. We like spicy food ( 4 chile's in the typical Thai restaurant ) but we don't put in 24 Thai peppers like this recipe calls for! 5 or 6 is our limit and we grow our own even here in Massachusetts. We almost always have this dish in our favorite authentic Thai restaurants and this recipe is better than theirs.
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Shaun Gupta
PermalinkComment last edited on about 1 year ago by ImportFood ImportFoodLove this recipe (see my post from 3 years ago), though I'm still using the original Green Chile version you had from then! I'll have to try this new version at some point, but I love the high heat and large amount of chiles and garlic in the original. For reference, for the Green Chile version directions above, there was at one time an alternate ingredient list:
- 1 Pound Chicken Breast
- 9 Cloves Garlic
- 24 Green Chiles
- 2.5 tbsp Fish Sauce
- 2 tsp Sugar
- 1 Cup Fresh Basil
- 1 Handful Dried Holy Basil
- 1/4 Cup Water
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