Stir-fried chicken with holy basil (Gai pad bak gaprow) from Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia (page 202) by Jeffrey Alford and Naomi Duguid

  • soy sauce
  • chicken breasts
  • fish sauce
  • peanut oil
  • serrano chiles
  • holy basil
  • cayenne chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on June 17, 2020

    Very nice, flavorful, and easy stir-fry. I wasn't able to get holy basil, but this was a great way to use up the remainder of a bunch of Thai basil I had since it calls for *lots* of basil. My 1 cup was "loosely packed" but I would have been happy with even more. I left out the chilies on behalf of one of the dish's eaters, but they would have been great and I missed their flavor. It looks like some versions of this dish call for shallots - that might be a good addition for future chili-less versions. Chicken cooked more quickly than I expected, so next time I'll pull it off the heat sooner. My chicken released a fair bit of liquid (not sure it was supposed to do that) - I removed the chicken chunks once they were done cooking and reduced the liquids to intensify their flavor before recombining everything and adding the basil - worked well.

  • twoyolks on August 28, 2016

    This was pretty easy to make but it didn't really have a lot of flavor to it. It tasted like a mediocre Thai stir fry.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.