Thai Basil Chicken

4.78 from 9 votes

Fan of spicy, chopped chicken smothered with holy basil and stir-fried with chilli sauce? Especially relevant then is introducing this great recipe of Thai Basil Chicken to make you love thai food all the more this season! Hence, scroll through my easy and best recipe to try this classy combination of Thai Chicken with Basil.

Thai Basil Chicken Served in a bowl.
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This chicken side is a refreshing dish of Thai cuisine that we literally fell in love with right from its first bite. Thai cuisine makes up for our favorite dish. Thai recipes are generally quick and easy to make and are full of flavors and texture. This recipe is also very simple to make and serve as well.

Furthermore, this recipe is lovely because of its bold flavors from the sauces and the basil leaves. Traditionally Thai Holy Basil is used for this recipe but I have used Thai sweet basil as I couldn’t get holy basil, but the taste was still superb.

Serving Suggestions

It can be paired with either steamed Thai Pineapple Fried Rice or Vegetarian Thai Pad Noodles that are popular asian market dishes across the globe.

Which Basil to use in this recipe?

While, dried basil plant leaves can be bought from the grocery store and used, I recommend that you use fresh Thai Holy basil leaves for this recipe.

Also, using oyster sauce, fish sauce would surely make this Thai dish all the more delish. If you like your dish even more spicier, you can use some chopped red and green chillies in the recipe.

Is Thai Basil different from regular Basil?

“This is one of many basil varieties. Sweet basil or Italian Basil is well known for its inclusion in many Mediterranean dishes while Thai variety plays an equally important role in Thai cuisine.

Consider its use in dishes like pad ki mao (drunken noodles) and green curry. This basil is as important to the flavor of Thai food as fish sauce and kaffir lime leaves.

This means that if you plan to cook Thai food, you should try to get some of this herb to get an authentic flavor.” – Source

These days, you get this variety of basil in most grocery stores but if it’s not available in your regular store, try going to an Asian store. They will definitely have it. However, if you don’t find it, feel free to use Italian basil in this recipe.

Recipe Summary

To make this chicken curry, just add  2 cups of thinned down coconut milk at the end of cooking and bring the curry to a boil.

Simmer the heat and cook for 2-3 minutes. Serve hot with rice.

How to make in into a Fried Rice?

You can convert this chicken stir fry into a filling one pan meal in no time.

Once the recipe is done, add 2 cups of steamed white or brown rice to the pan and mix everything well. You have Chicken Fried Rice ready. Enjoy!!

You can also add cooked noodles to the final dish to make it into a filling meal.

You might also like these recipes from Thailand

Step by Step Recipe

Heat oil in a wok.

Oil heating in a pan.

Once the oil is hot, add garlic and ginger and fry for a few seconds.

Ginger garlic added in the pan.

Add onion and green chilli and fry for a minute.

Onion and green chilli added in the pan.

Add chicken and cook till chicken is almost done. ( 3-4 minutes )

Chicken added in the pan.

Add fish sauce, oyster sauce, dark say sauce, salt, brown sugar and pepper and cook for a minute.

sauces, salt and pepper added in the pan.

Switch off the heat and add the basil in the wok. Mix well and serve

Thai Basil Chicken is a quick and easy to make Thai dish with bold flavours which can be served with steamed rice or noodles.
4.78 from 9 votes

Thai Basil Chicken Recipe

Thai Basil Chicken is a quick and easy to make Thai dish with bold flavours which can be served with steamed rice or noodles.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

Ingredients 

  • 2 tablespoon Vegetable Oil
  • 2 teaspoon Garlic (Chopped)
  • 2 teaspoon Ginger (Chopped)
  • 1 cup Onion (Cut into cubes)
  • 2-3 Green Chilli (Slit into halves)
  • 300 g Boneless Chicken (Coarsely Chopped)
  • 2 teaspoon Fish Sauce
  • 1 teaspoon Oyster Sauce
  • 2 tablespoon Dark Soy Sauce
  • Salt to taste
  • ½ teaspoon Brown Sugar
  • ½ teaspoon Black Pepper Powder
  • 1 cup Thai Holy Basil (Torn into small pieces)
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Instructions 

  • Heat oil in a wok.
  • Once the oil is hot, add garlic and ginger and fry for a few seconds.
  • Add onion and green chilli and fry for a minute.
  • Add chicken and cook till chicken is almost done. ( 3-4 minutes )
  • Add fish sauce, oyster sauce, dark say sauce, salt, brown sugar and pepper and cook for a minute.
  • Switch off the heat and add the basil in the wok.
  • Mix well.
  • Serve hot with jasmine rice or noodles.

Notes

You can use boneless chicken breasts or thighs cut into small pieces to make this recipe.
If Thai Holy Basil is not available, use Italian basil.
 

Nutrition

Calories: 178kcal, Carbohydrates: 7g, Protein: 17g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 48mg, Sodium: 943mg, Potassium: 354mg, Fiber: 1g, Sugar: 3g, Vitamin A: 25IU, Vitamin C: 7mg, Calcium: 15mg, Iron: 0.6mg
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Recipe Rating




9 Comments

  1. 5 stars
    Really delicious! I didn’t have green chilies so I substituted 3-4 dry red chilies instead. It worked fine and came out nice and spicy too, just like the restaurant version I was aiming for! I also love that the sauce is lighter than some of my other favorite Thai dishes. I’m definitely adding this into my regular meal rotation. 😋👍🌶

  2. I want a recipe with a lot of liquid to soak up with my side of rice, the photo looks great! But I don’t see how the ingredients can make that much liquid. I feel like I’ll be left with something more like a sauce than a broth?

    1. You can make a cornflour slurry and add it in the curry and let it thicken to make a gravy. Adjust the sauces in that case.

  3. 5 stars
    This is one of my all time favourite recipes and I make it quite often. I actually really enjoy cooking Thai meals. You’re blog is beautiful and your pictures are absolutely stunning !

  4. 5 stars
    Thank you for the awesome and wonderful recipes…since we don’t get thai basil in small towns…can we use normal basil leaves???please help