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Chicken with Holy Basil Paste, 'Gai Pad Krapao'

Chicken with Holy Basil Paste, 'Gai Pad Krapao'

Fresh holy basil leaves are very delicate and typically not possible to find in any markets outside of areas with tropical weather. Our chile paste with holy basil has become one of our most popular products though, as the holy basil flavor is prominent in this simple inexpensive product ready-made-for-stir-fry. Here we use it to make an authentic Gai Pad Grapao.


For 4 Person(s)


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Method for Chicken with Holy Basil Paste, 'Gai Pad Krapao'

Heat chili paste in a wok over medium high heat until the aroma of the chili paste rises from the wok. Add the chicken/meat of your choice. As the meat cooks, use a cooking utensil to break it apart into small pieces, until the meat is fully cooked. Add the vegetables and and the seasoning, oyster, fish sauce, and sugar. Turn the heat up to high and stir-fry for three minutes longer, until everything is heated but the vegetables remain crisp. If the dish appears to be too dry, water may be added. Remove from heat. Serve this delicious dish over fresh steamed jasmine rice. Sliced cucumber may be added as a garnish. Enjoy!

You can experiment by replacing the meat with hard tofu marinated in a mixture of sweet soy, fish sauceand ground ginger, soy, or a vegetable mix of your choice (we like to mix broccoli and cauliflower florets, with julienned carrots), to make a vegetarian gai pad-gaprao.


Overall Rating (3)

4.5 out of 5 stars
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People in this conversation

  • Anonymous

    Rated 4 out of 5 stars

    Its pad gra pao gai, not gai pad gra pao.

  • Farang in NC

    Rated 5 out of 5 stars

    I used 1 lb of chicken breast tenders, some fresh green beans to replace the red and green peppers, and probably 6 tbs. of the Chili sauce which was maybe a little too much, very spicy but taste just like a Bangkok food stand. Highly recommended if you like authentic Thai food!

  • Heyjude

    Rated 5 out of 5 stars

    I loved this recipe! The heat and spiciness was perfect. I added a fried egg to the top and it was delicious as the yolk ran into the dish. I halved the recipe since I was the only one eating and so I have one portion left over for tomorrow. The only problem I have is the holy basil jar says that I can only keep it in the refrigerator for three days and so quite a bit of it is wasted since I made this recipe twice and there was plenty of the holy basil left over. Can I substitute the ground holy basil if I want to make this again or do I need to get the jarred product?


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