Kaprow Gai

For the ultimate Thai comfort food, look no further than “Khao Pad Kaprow Gai”, or Rice with stir-fried chicken and holy basil. This is one of the most, if not the most, eaten dish in Thailand. And the good news is that it is both delicious and easy to make. It’s a very quick dish so once you have all the ingredients ready it can be finished within a flash in the wok.

Chicken is the most common form of Pad Kaprow, but pork is almost equally popular. In many restaurants you will also see this dish cooked with beef or prawns as alternatives.

Pad Kaprow Gai (ผัดกะเพราไก่)

By January 16, 2014

Note: You will see one of the ingredients labeled "seasoning sauce". This is basically bottled soya bean sauce, like Maggi or Golden Mountain.

You will notice that the instruction tells you to add the garlic and chillies to the oil before the oil is hot. This is to prevent the garlic and chillies burning as soon as it goes into hot oil, the result of which would yield a bitter and unpleasant flavour.

For an alternative recipe that gives an end result of a more syrupy Kaprow, add oyster sauce into the seasoning ingredients. Change the sauce ratio to this:

Fish Sauce  -- 1 Tbsp., Sugar -- 1 tsp., Seasoning Sauce -- 1 tsp., Oyster Sauce -- 1 Tbsp.

  • Prep Time : 15 minutes
  • Cook Time : 5 minutes
  • Yield : 2 servings



1. Add the garlic and chillies to vegetable oil in a pan before the oil is hot, then when the oil heats up, sauté until fragrant. Add the ground chicken meat and keep sautéing until cooked through, then add straw mushrooms and chicken stock.

2. Season with fish sauce, sugar and seasoning sauce; keep sautéing until thoroughly combined.

3. Turn off the heat and then throw in the basil and continue sautéing a little longer. Serve with rice (and fried egg, optional)

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