I first saw a recipe for Thai Holy Basil Chicken on Jess’ site, Inquiring Chef. I was intrigued. I love basil but had never heard of Holy Basil.
I began my quest at that time to find Holy Basil. I couldn’t find seeds or plants anywhere.
Then, we traveled to the Houston area during Memorial Day Weekend and I found one! Score!
I was now ready to make Holy Basil Chicken or Kai Pad Bai Gra Prou.
I had pinned Jess’ recipe long ago but in my new quest to utilize my cookbooks, I decided to pull down one my mom got me for Christmas one year. (Actually, I didn’t have to pull it down; it was in a stack of coffee table books on our floor. ) Asia: The Beautiful Cookbook has hardly ever been cracked open. Now was the time. (I actually made Holy Basil Chicken before I posted my Yakitori recipe from this same book.)
In the Thailand section I found an authentic recipe for Kai Pad Bai Gra Prou (or Chicken with Basil and Chili). It was a little too authentic for me and called for chicken giblets. I don’t do liver and I don’t do giblets.
Here is my rendition.
Holy Basil Chicken
Based on Kai Pad Bai Gra Prou from Asia: The Beautiful Cookbook
1 lb. chicken breasts
3 T. olive oil
3 cloves garlic, minced
1 serrano pepper, deseeded and minced
1 green onion, sliced thin
1/4 c. chicken stock
1 T. fish sauce
1 t. low sodium soy suace
1 t. sugar
1 c. basil, choppedl (I used a mixture of Holy Thai basil, lettuce leaf basil and pistou basil.)
Chop chicken fine (almost to a fine, ground-like quality).
Heat oil in a wok. When it is almost smoking, add chicken and garlic. Stir fry for 3-4 minutes.
Add serrano and onion and saute for one minute more.
Mix together the stock, fish sauce, soy sauce, and sugar. Add to wok and stir for about 1 minute. Add basil and and cook for one more minute.
Ready to serve
I served this with coconut rice. Jess, thanks for the inspiration to make this dish and procure some Holy Basil.