Thai Krapow Recipe: Quick Basil Chicken Stir-Fry

Thai krapow, also called pad kra pao, is a Thai stir-fry of minced meat, garlic, chilies, savory sauce, and fragrant holy basil, usually served over rice. This version uses ground chicken and cooks quickly in a hot pan, so the meat browns while the basil stays aromatic. Heat levels and sauce combinations vary from cook to cook; the recipe below gives you a balanced starting point that is easy to adjust.

Ingredients

1 lb (454 g) ground chicken, preferably not extra-lean so the stir-fry stays juicy
2 tablespoons (30 ml) neutral oil, such as canola, rice bran, or another high-heat cooking oil
5 garlic cloves (about 15 g), peeled and finely chopped
3 Thai bird’s-eye chilies (about 6–9 g), thinly sliced; use 1 or 2 for milder heat, or more to taste
1 small shallot (about 30 g), finely chopped
1 tablespoon (15 ml) fish sauce
1 tablespoon (15 ml) oyster sauce
2 teaspoons (10 ml) light soy sauce
1 teaspoon (4 g) granulated sugar
2 tablespoons (30 ml) water
2 loosely packed cups (about 35 g) Thai holy basil leaves, picked from the stems and washed and dried well
4 cups (about 720 g) hot cooked jasmine rice, for serving; cook it separately according to its package directions
1 lime (about 60 g), cut into wedges, optional for serving

Thai holy basil, called bai kra pao, has a peppery, clove-like aroma and is the defining herb in this dish. It can be difficult to find outside Thai or Southeast Asian groceries. If it is unavailable, use Thai basil; it has a sweeter, anise-like flavor and makes a delicious stir-fry, though the result will taste different. Italian sweet basil is another workable substitute, but it is milder and less peppery. Fish sauce and oyster sauce provide the salty, savory depth, while the small amount of sugar rounds the sharp edges. For a vegetarian version, use a vegetarian mushroom-based oyster-style sauce and a vegetarian fish-sauce substitute or additional soy sauce; the flavor will be less seafood-savory.

Instructions

Get everything ready. Mince the garlic and shallot, slice the chilies, and pick the basil leaves. Measure the fish sauce, oyster sauce, soy sauce, sugar, and water into a small bowl and stir until the sugar dissolves. Keep the chicken, sauce, and basil beside the stove: once the pan is hot, the cooking moves quickly. Have the cooked rice ready separately.
Heat the pan. Set a wok or large, heavy skillet over high heat for about 1 minute, then add the oil and swirl to coat the cooking surface. The oil should look fluid and shimmer, but it should not smoke heavily. A wide pan gives the chicken room to brown; if your skillet is small, cook the chicken in two batches rather than crowding it.
Bloom the aromatics. Add the garlic, chilies, and shallot. Stir constantly for about 30 seconds, just until fragrant. Keep them moving so the garlic does not turn dark brown or bitter. If the pan is extremely hot, lift it briefly from the burner while stirring.
Brown and cook the chicken. Add the ground chicken and break it into small pieces with a spatula. Stir-fry for 6–8 minutes, spreading the meat across the pan between stirs so some surfaces can brown. Continue until no pink remains and a food thermometer inserted into the thickest clump reads 165°F (74°C); USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry, including ground chicken. If the pan looks dry before the chicken is cooked, add a tablespoon of water and keep stirring.
Add the sauce. Pour the mixed sauce over the chicken and stir for 1–2 minutes, scraping up any browned bits. The liquid should coat the meat rather than pool in the bottom. Taste a small piece; if you want more saltiness, add fish sauce a few drops at a time, and if the sauce is too intense, stir in a teaspoon of water.
Fold in the basil and serve. Turn off the heat, add the basil, and toss for 30–60 seconds until the leaves wilt and release their aroma. Serve immediately over hot jasmine rice with lime wedges if you like. The basil is best added at the end; extended cooking dulls its fragrance and darkens the leaves.

Tips

Adjust the heat with the chilies. Thai bird’s-eye chilies are small but potent, and their heat varies. Start with one or two, then serve sliced fresh chilies or chili flakes at the table for anyone who wants more. Avoid touching your eyes after handling them, and wash your hands and knife well.
Keep the pan hot, but avoid burning the garlic. A crowded, cool pan makes the chicken release liquid and steam instead of browning. Use the largest pan available, cook in batches if needed, and keep the aromatics moving during their short cooking time.
Measure the sauce before you start. Fish sauce, oyster sauce, and soy sauce are all salty, and different brands vary. Mix the listed amounts first, taste after the chicken is cooked, and make small adjustments rather than pouring extra sauce straight into the pan.
Dry the basil well. Wet leaves can cool the pan and add excess liquid. Wash them ahead, spin or pat them dry, and keep them ready to add only after the heat is off. If you cannot find holy basil, use Thai basil and expect a sweeter, more licorice-like aroma.

Serving Suggestions

Serve krapow hot over jasmine rice, which absorbs the salty, spicy sauce and makes the dish a satisfying main course. A wedge of lime adds a bright contrast; squeeze it over the chicken just before eating rather than mixing it into the pan, where it can flatten the basil aroma. For a fuller meal, add a simple cucumber salad or sliced cucumber, which brings a cool, crisp counterpoint to the chilies. Steamed green beans, lightly blanched Chinese broccoli, or a quick vegetable stir-fry also work well, but keep their seasoning restrained so the krapow remains the focus.

A fried egg is a popular accompaniment in many versions. If adding one, fry it separately and cook the egg dish to 160°F (71°C), the USDA FSIS safe minimum for egg dishes; serve it immediately over the rice. For a simple family-style meal, put the rice, chicken, lime, and any extra chilies on the table separately so each person can choose the amount of heat and sauce they want.

Variations

Use another protein. Ground pork is a common choice and can replace the chicken in the same quantity; cook ground pork to 160°F (71°C). Ground beef also works, with a richer taste; cook it to 160°F (71°C) when using ground meat. Finely chopped boneless chicken thigh gives a more substantial texture than ground chicken, but cut it into small, even pieces and cook poultry to 165°F (74°C). The pan may need an extra minute or two depending on the size of the pieces.

Make it less spicy or meat-free. For less heat, remove the chili seeds and membranes or leave the chilies out, then offer chili flakes at the table. To make a vegetarian stir-fry, use crumbled firm tofu or finely chopped mushrooms in place of chicken. Press tofu first and brown it in batches for better texture. Use vegetarian oyster-style sauce and a vegetarian fish-sauce alternative; ordinary soy sauce alone can season the dish, but it will taste simpler and less rounded.

Change the herb thoughtfully. Thai holy basil gives the closest characteristic flavor, while Thai basil is sweeter and has a noticeable anise note. Italian basil is softer and less peppery, so use it only if the other varieties are unavailable and add it off the heat. A mix of Thai basil and a small amount of mint can add freshness, but it is a personal variation rather than a direct substitute for holy basil.

Storage and Reheating

Refrigerate leftover chicken within 2 hours of cooking, in a shallow airtight container. It keeps for 3–4 days in the refrigerator. For best texture, store the chicken and rice in separate containers, and keep lime wedges and any fresh garnish separate. You can freeze the cooked chicken for up to 2–3 months for best quality; thaw it in the refrigerator overnight before reheating. Basil loses much of its fresh aroma after freezing, but the dish remains usable.

Reheat only the portion you plan to eat. Warm the chicken in a covered skillet over medium-low heat with a tablespoon of water, stirring until steaming hot throughout; check that leftovers reach 165°F (74°C). You can also microwave it in a covered, microwave-safe dish, stirring halfway through and checking the temperature in more than one spot. Reheat rice separately with a splash of water until hot all the way through. Do not leave cooked chicken or rice at room temperature for more than 2 hours, and discard food that has been left out longer.

Frequently Asked Questions

What does krapow mean?

Krapow is a common English spelling of kra pao, the Thai name for holy basil. Pad kra pao refers to a stir-fry made with that basil. Spellings vary because Thai words are transliterated into English in different ways, so you may also see pad krapow or pad kra pao on menus and recipes.

Is this the same as pad kra pao?

Yes. “Krapow” is a popular alternate spelling of “kra pao,” and pad kra pao is the name often used for the Thai basil stir-fry. Recipes vary by household and region: the protein, chili level, sauces, and choice of basil can differ. The combination of a quickly cooked savory stir-fry and basil is the defining idea, not one fixed formula.

Can I make Thai krapow without a wok?

Yes. Use a wide, heavy skillet over high heat. The important factor is a large hot cooking surface, not the shape of the pan. If the chicken crowds the skillet or releases enough liquid to cover the base, cook it in two batches so it can brown rather than simmer. A nonstick skillet works too, though it may produce less browning than stainless steel or carbon steel.

Where can I buy Thai holy basil?

Look in Thai or Southeast Asian grocery stores, especially where fresh herbs are sold. It may be labeled holy basil or bai kra pao. Thai basil is easier to find in some shops and is a suitable practical substitute, but its sweeter, anise-like flavor changes the character of the dish. Italian basil can stand in when needed, with a milder result.

Can I prepare the ingredients ahead?

Yes. Chop the garlic, shallot, and chilies and mix the sauce up to a day ahead; cover and refrigerate them separately. Wash and dry the basil ahead as well, then keep it chilled in a container lined with a dry paper towel. For the freshest aroma and best texture, cook the chicken close to serving time and add the basil at the end.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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