"My parents worked a lot while growing up so our meals had to be uncomplicated. If we were busy with work or school, traveling, having last minute friends over- this dish was our go to. We always had the items ready to go in our pantry. With all of the possible variations, it’s impossible to get bored of this dish. I still make it almost weekly and call my mom about it to this day.

We made different iterations of basil stir fries - pad kaprow. It’s a Thai home staple. You can sub in scored squid chunks, beef, shrimp, or mushrooms. The addition of tamarind and coconut sugar in this paste gives the dish a deep complexity.

The joy of nam prik pao is that it can double as a starter as well as a ready to eat condiment on things like pizza, savory pastries, and cheese boards." - Palita Sriratana

Spicy Basil Chicken Stir-Fry with Nam Prik Pao

Chef Palita from Pink Salt Kitchens

Servings

1

Cuisine

Thai

Category

Main Course

"My parents worked a lot while growing up so our meals had to be uncomplicated. If we were busy with work or school, traveling, having last minute friends over- this dish was our go to. We always had the items ready to go in our pantry. With all of the possible variations, it’s impossible to get bored of this dish. I still make it almost weekly and call my mom about it to this day.

We made different iterations of basil stir fries - pad kaprow. It’s a Thai home staple. You can sub in scored squid chunks, beef, shrimp, or mushrooms. The addition of tamarind and coconut sugar in this paste gives the dish a deep complexity.

The joy of nam prik pao is that it can double as a starter as well as a ready to eat condiment on things like pizza, savory pastries, and cheese boards." - Palita Sriratana

Ingredients

• 2 tablespoons peanut oil (or vegetable oil)
• 1lb of bones less skinless chopped chicken thighs
• 2-4 tbsp of Nam Prik Pao
• 1 handful of basil salt to taste
• 1 small red onion
• sliced into bite-size pieces 1 bell pepper
• Serve with fluffy jasmine rice

Directions

1. 1. Heat oil in a pan until shimmery. I like to use a cast iron or a wok. I like it because it can tolerate high heat.

2. 2. Add in chopped chicken thighs and let brown.

3. 3. Add in desired amount of Nam Prik Pao. Option to add bell peppers or onions here.

4. 4. Turn heat off, add basil. Allow the residual heat to warm the leaves and toss.