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Pad Krapow (Thai basil chicken)

Pad Krapow (Thai basil chicken)

Total Time
30 min
15 min
15 min
One of the most popular dishes in Thai cuisine, our version is fresh, light and super-flavoursome. It’s worth using Thai basil for a traditional flavour, but if you can't find it, regular basil or coriander can be substituted.


Sunflower oil

1 tbs

Brown onion

1 medium, thinly sliced


3 clove(s), finely chopped

Fresh red chilli

3 whole, (small), deseeded, thinly sliced, plus extra to serve

Chicken breast mince

500 g

Green string beans

200 g, cut into 4cm lengths

Red capsicum

1 medium, chopped

Soy sauce

2 tbs, or tamari

Fish sauce

1 tbs


2 tsp

Salt reduced chicken stock

cup(s), (80ml)

Thai basil

½ cup(s), fresh leaves, plus extra to serve


4 medium


  1. Heat oil in a large wok over high heat. Stir-fry onion, garlic and chilli for 1–2 minutes, until lightly golden. Add mince and stir-fry, breaking up lumps, for 2 minutes or until no longer pink. Add beans and capsicum. Stir-fry for 2 minutes or until vegetables are just tender.
  2. Add sauces and honey, and stir-fry for 1 minute, then stir in stock. Simmer for 4 minutes or until liquid has reduced and thickened slightly. Add basil and stir-fry until just wilted.
  3. Meanwhile, half fill a large frying pan with water, add a pinch of salt and bring to a simmer. Carefully crack 1 egg into a cup and slide into water. Repeat with remaining eggs. Poach eggs gently for 2–3 minutes, until whites are set and yolks are cooked to your liking.
  4. Divide stir-fry among bowls. Top each serving with a poached egg. Serve sprinkled with extra basil and chilli.


Serve with ½ cup (85 g) cooked white or brown rice per serve.