Imagine the sizzle of a hot wok and the fragrant aroma of basil mingling with spicy chilies and savory chicken—it’s Kra Pao!
This beloved Thai dish is a breeze to whip up, delivering comfort in every bite.
As the ingredients meld together, the transformation is magical, turning simple pantry staples into a flavorful delight.
Ready to experience this taste sensation? Let’s bring this dish to life!
Kitchen Tools Required
- 1 Wok
- 1 Knife
- 1 Cutting board
- 1 Spoon
Ingredients
- 200 grams chicken breast, minced
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 2 bird’s eye chilies, chopped
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- 1/4 cup fresh basil leaves
- 1/4 cup water
- 1 egg (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Kra Pao, you can follow this timeline:
- Reading the Recipe (2 minutes)
- Take a couple of minutes to thoroughly read through the recipe to understand the steps and gather all necessary equipment and ingredients.
- Prep Work (8 minutes)
- 1 minute: Gather all the equipment: wok, knife, cutting board, and spoon.
- 3 minutes: Mince the garlic and chop the bird’s eye chilies.
- 2 minutes: Mince the chicken breast.
- 2 minutes: Measure out the fish sauce, soy sauce, oyster sauce, sugar, and fresh basil leaves.
- Cooking (10 minutes)
- 2 minutes: Heat the oil in the wok over medium heat.
- 2 minutes: Add the minced garlic and chilies, and stir-fry until fragrant.
- 3 minutes: Add the minced chicken and stir-fry until cooked through.
- 2 minutes: Pour in the sauces and sugar, and mix well.
- 1 minute: Add the water and basil leaves, stirring until the basil is wilted.
- Optional Frying Egg (Additional 2 minutes)
- If desired, fry an egg separately to serve on top of the Kra Pao.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Heat the oil in a wok over medium heat.
Add the minced garlic and bird’s eye chilies, and stir-fry until fragrant.
Add the minced chicken to the wok and stir-fry until cooked through.
Pour in the fish sauce, soy sauce, oyster sauce, and sugar, and mix well.
Add the water to the mixture and stir to combine.
Add the basil leaves and stir-fry until wilted.
If desired, fry an egg separately and serve on top of the dish.
Serving Tips
- Steamed Jasmine Rice: The perfect complement to soak up the flavorful sauce of Kra Pao.
- Fried Egg: A classic addition, adding richness and texture to each bite.
- Cucumber Slices: Crisp and cooling, they balance the spiciness of the dish.
- Pickled Vegetables: Adds a tangy contrast that enhances the overall flavor profile.
- Lime Wedges: A squeeze of lime juice adds a zesty brightness to the dish.
Storage
To store Kra Pao, place it in an airtight container and refrigerate for up to 2 days.
Reheat thoroughly before serving to guarantee food safety and maintain the dish’s flavors.
Freezing
To freeze Kra Pao, allow it to cool completely.
Then transfer it to airtight containers. Freeze for up to three months.
Reheat thoroughly before serving. Add fresh basil for flavor.
Reheating
To reheat Kra Pao, use a skillet or microwave.
If using a skillet, add a splash of water to prevent drying.
Reheat until warmed through, stirring occasionally for even heating.
Final Thoughts
Kra Pao is a classic Thai dish known for its bold flavors and aromatic ingredients. It’s quick to prepare, making it a perfect choice for a delicious and satisfying meal.
The combination of garlic, chilies, and fresh basil leaves creates an enticing aroma that’s hard to resist. Adjust the level of spiciness by varying the amount of bird’s eye chilies according to your preference.
Serving the dish with a fried egg on top adds an extra layer of flavor and texture. Enjoy this delightful Thai dish at home with minimal effort.
Frequently Asked Questions
Can I Use Tofu Instead of Chicken in Kra Pao?
Yes, you can substitute tofu for chicken in Kra Pao. Firm tofu works best. Press and cube it, then stir-fry with garlic and chilies. Adjust cooking times slightly to guarantee the tofu absorbs the flavorful sauces properly.
What Can I Substitute for Fish Sauce in the Recipe?
You can substitute fish sauce with soy sauce, tamari, or a mixture of soy sauce and a bit of lime juice for acidity. These options maintain the umami flavor profile while accommodating dietary preferences or restrictions.
How Do I Make Kra Pao Less Spicy?
Reduce the spice by using fewer bird’s eye chilies or substituting with milder peppers. Remove seeds from chilies to decrease heat. Balance flavors by increasing sugar slightly, which counteracts spiciness, maintaining the dish’s overall taste.
Are There Vegetarian Versions of Kra Pao?
You can create a vegetarian version by substituting minced chicken with tofu or mushrooms. Use vegetarian oyster sauce and soy sauce. Adjust spices to taste, and follow the same cooking steps for an authentic flavor.
Can I Use Dried Basil if Fresh Is Unavailable?
You can use dried basil if fresh isn’t available, but it won’t give the same vibrant flavor. Use about one-third the amount of fresh basil, and add it earlier in cooking to rehydrate and release flavors.
Kra Pao Recipe
Equipment
- 1 Wok
- 1 Knife
- 1 Cutting board
- 1 Spoon
Ingredients
- 200 grams chicken breast minced
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- 1/4 cup fresh basil leaves
- 1/4 cup water
- 1 egg optional
Instructions
- Heat the oil in a wok over medium heat.
- Add the minced garlic and bird’s eye chilies, and stir-fry until fragrant.
- Add the minced chicken to the wok and stir-fry until cooked through.
- Pour in the fish sauce, soy sauce, oyster sauce, and sugar, and mix well.
- Add the water to the mixture and stir to combine.
- Add the basil leaves and stir-fry until wilted.
- If desired, fry an egg separately and serve on top of the dish.
Notes
