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Thai Basil Chicken, gluten-free (Pad Kra Pao)

This gluten-free Thai Basil Chicken is a fast and easy recipe that not only tastes delicious but tastes authentically Thai and cooks in one pot. It's the combination of lean mince, crispy vegetables, cashews and flavourful Thai basil, in a sweet and spicy sauce. My recipe also includes fried eggs which have a crispy golden edge and a runny yolk in the centre. Enjoy my Pad Kra Pao!


Thai Basil Chicken, gluten-free
Thai Basil Chicken, gluten-free

What is Thai Basil Chicken?

Thai Basil Chicken is a stir fry made with mince, garlic, capsicum and green beans and cooked in a sweet, spicy and slightly salty sauce and finished with fresh Thai basil leaves. It's a classic meal in Thai cuisine and is known as a very popular street food.


Watch How to Make It

How do you make Takeout Thai Basil Chicken

Only a few easy steps and dinner is ready!

  1. Brown the mince

  2. Add the onion, garlic, ginger, capsicum, green beans and cashews. Combine.

  3. Add the sauce and cook until it thickens.

  4. Stir in the Basil.

  5. Serve!

The recipe for my easy-to-make stovetop rice is HERE


Thai Basil Chicken, gluten-free
Thai Basil Chicken, gluten-free

Helpful Tips

Swap for Pork or Beef Instead of Chicken

The beauty of this Takeout Thai Basil recipe is that you can swap the chicken mince for pork or beef. The sweet and salty sauce pairs perfectly well with pork or beef also.


Adding other Vegetables

Swap or add sliced mushrooms or even finely diced for some extra veggie goodness.


Cripsy Eggs

Why not swap fried eggs with soft-boiled eggs OR if you don't like eggs, then leaving them out altogether works just as well.


Meal Prep

This is the perfect recipe to make as meal prep. It stores well for up to 5 days in the refrigerator in an air-tight container.


Thai Basil Chicken, gluten-free
Thai Basil Chicken, gluten-free

Other Asian Recipes







Thai Basil Chicken, gluten-free
Thai Basil Chicken, gluten-free

Thai Basil Chicken

Serves 4

Prep: 10 minutes

Cooking: 15 minutes


INGREDIENTS


Chicken and Vegetables:

500g chicken or pork mince

4cm x 4cm piece of fresh ginger grated

6 garlic cloves, minced

1 brown onion, diced

1 cup green beans, cut into 2cm pieces

1 large red capsicum, sliced

100g (3/4 cup) cashews

60ml (¼ cup) cooking oil (I prefer to use Avocado oil)

1 cup fresh Thai Basil, leaves roughly torn

Sea salt and pepper


Sauce:

1 tablespoon hot chilli paste (for milder 2 tbs sweet chilli sauce)

2 tablespoons gluten-free Kecap Manis sweet soy sauce*

1 tablespoon gluten-free fish sauce*

60 ml (¼ cup) fresh lime juice

1 tablespoon gluten-free chicken powdered stock (I prefer to use San Elk)


Serve with:

Fried Eggs (recipe below)

Fresh Lime


INSTRUCTIONS

1. Heat the cooking oil in a wok or wide pan and then add the chicken or pork mince. As the mince cooks, break it up with a wooden spoon until golden. This may take 5-6 minutes.


2. In the meantime, combine the sauce ingredients. Set aside.


3. Season the mince well with freshly ground pepper and a small amount of sea salt, then add the garlic, onion, and ginger. Stir fry for 1 minute before adding the capsicum, beans, and cashews. Cook a further 3 minutes.


4. Next pour over the sauce and bring to a boil over high heat. Stir fry and cook for 4 minutes or until the sauce thickens and coats the mince and vegetables.


5. Remove from heat, and stir in the Thai basil.


6. Serve with rice and top with a crispy fried egg and a squeeze of lime.


*Chang’s Asian Food has gluten-free sauces in their range. The sweet soy sauce, Kecap Manis and Fish Sauce can be found online, at Woolworths or in Farm Fresh Fruit and Vegetable Stores.


Suggestion:

My Stovetop Rice recipe needs 15 minutes of steaming time. I would suggest during the steaming time, prepare and cook the Takeout Thai Basil Chicken.


How to fry Eggs:

1. Heat 2-3 tablespoons of cooking oil (preferably olive oil or avocado oil) in a frying pan.

2. Once hot (takes approximately 1 minute to heat), reduce to medium heat and crack 4 eggs into the pan on 4 opposite sides of the pan, giving enough room for each egg to crisp (be careful of hot oil splatter).

3. Allow the egg to cook, tilting the pan occasionally to redistribute the oil and for the eggs to crisp up and go golden. This may take 2-3 minutes. Cook longer for a harder yolk.


Note: If eggs splatter, place a lid over the pan and allow to cook for 3-4 minutes. Remove from heat and serve.


Have you tried this recipe?

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Thai Basil Chicken, gluten-free

Recipe and Photography Margaret Pahos for @CreateCookShare

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13 de abr.

Can you please tell me what the Thai chili paste is? I didn't see it in the video.

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