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Thai Basil Chicken (Pad Kra Pao) with Rice



Aromatic Paste

-4 Shallots (or an equivalent amount of brown/red onion)

-4 Red Chilies (chose according to desired spiciness)

-8 cloves Garlic


-1/2 tbsp White Sugar

-1 tsp Chicken Stock Powder (omit if using chicken stock)

-1 tbsp Soy or Fish Sauce

-1 tbsp Oyster Sauce

-1/4 cup Water (or chicken stock)


-500g Chicken Thighs (or 500g minced chicken)


-2-3 handfuls Fresh Basil Leaves (any variety)


-2 cups Jasmine Rice

-2 + 1/4 cups Water

For Cooking

-1 tbsp Cooking Oil (eg. vegetable, sunflower, canola etc.)

-Salt to taste



Step 1: Make aromatic paste

  • Roughly chop Shallots & Chilies

  • Crush garlic cloves

  • Add all aromatics to a processor (or mortar & pestle) and blend

  • Set aside until ready for cooking

Step 2: Make the sauce

  • Add all sauce ingredients to a bowl and stir to combine

  • Set aside until ready for cooking

Step 3: Make chicken mince (if not using pre-minced chicken)

  • Trim chicken thighs and cut into 2cm (1 inch) cubes

  • Add to food processor and blend until desired consistency is reached

  • Set aside until ready for cooking

Step 4: Cook the stir fry

  • Heat wok/pan on maximum heat

  • Add 1 tbsp Cooking oil and swirl to coat the surface

  • Add chicken mince and spread around the surface of the wok/pan. Let sit without stirring for 1-2 minutes, or until seared

  • Mix the chicken and allow to sit for another 1-2 minutes, or until seared

  • Add the aromatic paste and stir-fry for 2 minutes

  • Add the sauce and stir fry for 1-2 minutes, or until most of the liquid has evaporated

  • Turn the heat off, and add the Basil. Stir to incorporate

  • Taste for seasoning and salt to taste

Step 5: Cook the rice

  • Wash rice 3-4 times, or until the water is significantly less cloudy

  • Add washed rice to a pot with 2 + 1/4 cups Water

  • Bring to a boil over high-heat

  • Once boiling, cover with a lid, reduce the heat to low and cook for 12 minutes

  • Turn the heat off, and allow to rest for 10 minutes with the lid on (don't remove the lid after the initial cooking phase)

  • Remove the lid and fluff the rice to let excess steam escape

Step 6: Add to containers

  • Evenly distribute the rice and stir fry between 4 containers

  • Allow to cool, cover with lids, and store in the fridge for up to 1 week

Step 7: Serving

  • Microwave to reheat & enjoy!

  • Optionally serve with a fried egg





Servings: 4

Nutrition per serving:

  • Calories - 543

  • Protein - 33g

  • Carbohydrate - 81g

  • Fat - 9g




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