Transcript Process report: How to make Thai Basil Chicken

Andrew Swanson
 Gai Pad Grapow is a classic
authentic Thai dish that is
surprisingly easy to make.
 Holy Basil (Grapow) should
not be substituted by sweet
Italian basil in order to attain
an authentic flavor.
Additionally, it is not to be
confused with Thai basil
however this can be used as a
substitute for a slightly
different taste. The basil
should be removed from it’s
stems but left uncut. The
flowers can be added as well.
 Holy Basil is hard to find in
the US since it is not sold in
supermarkets. However, It
or alternately Thai basil, can
often be found in Asian
markets.
 Do not be afraid to use what
may seem to be an excessive
amount of holy basil, it
makes the dish.
 Beef, pork, or seafood can
be substituted for chicken if
desired.













1 lb thinly sliced or ground chicken breast (or substitute)
2 tbs vegetable oil
4 whole garlic cloves
6 whole shallots
2 red Thai chilies and 2 green Thai chilies
½ cup tightly packed holy basil leaves
1 tsp freshly ground black pepper
1 tbs oyster sauce
2 tbs fish sauce
1 tsp palm sugar
¾ cup long beans with ends trimmed
1 small yellow onion sliced into quarters lengthwise and separated
4 cups precooked Thai Jasmine rice
 Begin prepairing the garlic and shallots by peeling and
then dicing them
 Prepair the chilies by cutting off their ends and then
mincing them
 Combine the three along with
the black pepper in a mortar
and pestle and grind together to
a paste. Add oil if necessary to
get desired consistency.
 Heat the vegetable oil in a deep skillet or wok on
medium high until the oil is hot but not smoking
 Transfer the paste from the
mortar and pestle and fry
quickly while tossing with a
spatula. Cook from 30
seconds to a minute or until
the garlic and shallots just
begin to brown. You want to
cook in just enough to bring
out the flavor and aroma but
don’t want to burn it.
 The chicken breast meat should be ground or thinly
slice prior to the start of cooking.
 Quickly transfer the chicken meat to the wok and work
into the spices using the spatula.
 Continue turning the
combination over itself
over medium high heat for
1 to 2 minutes or until the
meat no longer shows any
pink.
 Add the fish sauce, oyster sauce, and sugar and
continue to stir-fry ensuring that the chicken is
thoroughly cooked.
 Add the Holy basil and vegetables and stir-fry for an
additional minute.
 Taste and season as
necessary. If done
correctly, the heat from
the chili peppers plays
just under the flavor of
the basil and the fish
sauce.
 Finish by serving over rice and
garnish with a fresh piece of
basil.
 In Thai restaurants the dish is
commonly accompanied by a
small bowl of chili peppers and
shallots in fish sauce.
 Occasionally the dish is served
with an egg fried sunny-sideup.
Enjoy your homemade Gai Pad Grapow!
Questions?