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.
Bummer.
Then, we traveled to the Houston area during Memorial Day Weekend and I found one! Score!
The Holy Basil is in the foreground. Behind it is a lettuce leaf basil and a variegated basil. Lettuce leaf basil is delicious on BLTs! The variegated kind is awesome for pesto.
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 Cookbook1 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.
Please remember Abby today in your thoughts.
Abby, the bee balm just started blooming in the garden (amongst all the Bermuda grass! ) I haven’t seen any butterflies or bees on it yet.
You give me hope that I’ll be able to find Thai Holy Basil when I get back to the U.S., Debra! I was so glad to see this! It’s a favorite around here – simple and flavorful. I’m with you thought…. the giblets are too authentic for me (although they’re probably well hidden in many dishes I eat around here).
Well, I did have to go to Houston to find it. 🙂 Thanks for the inspiration, Jess.
I have been wanting to try this dish for SO long! No more procrastinating!
It is one of our favorites!
This sounds lovely and delicious! I love different kinds of basil but have never heard of this one – I will have to begin my hunt!
In a pinch, I made it with purple basil (before I found the Holy Thai variety).
Don’t see Thai basil over here…well, it might be found in large garden stores, but not the local supermarkets. The basil chicken and coconut rice…a super combo!
Thanks, Angie. It is near dinner time now. If I had chicken, I would make this again tonight!
I could eat Asian every day. This sounds wonderful!
Me too. I get on kicks and that is all I want.
This looks terrific! Definitely something I’d enjoy. I do see Holy Thai basil sometimes in nurseries, but it’s not that common. I definitely need to look for some!
I bet you could work it into some sort of libation too. 🙂
Looks like you love basil in all forms as much as I do. I’ve never heard of Holy basil, but now I’ll have to find it. Thai is my favorite thus far but there are so many types that I love trying them all. This holy basil chicken looks delicious! I can see why you came back to the recipe once you got the right basil.
I have made this with just “regular” basil too and it is delicious as well.
I can see this dish being super popular with my whole family!! I’ve not actually heard of Holy Basil though, but will have my eye out for it at the farmers markets next weekend. Love using unused books!!
Well, I have kept with my promise (mostly) to utilize my cookbooks and magazines more. I miss making recipes from you guys, though. Oh, well. I am pinning tons of ideas for later. 🙂
I don’t do giblets or liver either, so thanks for adapting the recipe for me. 🙂 It looks amazing. I’m also going to have to keep an eye out for that holy basil. Then I have to find a nice, sunny place to plant it so it’ll do well.
It does like sun.
I am going to go all out and plant a whole slew of basil next year…it’s about all I can grow! I’ll look for holy basil, too.Your recipe sounds terrific…I don’t think I’ll miss the giblets…good tweak!
I adore basil. I don’t think you can kill it. 🙂
Super great dish, interesting flavors, very excited to try! I only have regular basil, so I’m going to give it a try with that but keep my eye out on the Holy Goodness.
Ok, so when I read the title Holy Basil I thought you were exclaiming, like….Holy Basil, Batman!!!! I have never heard of it. Also, you are on Pinterest? (Off to find your boards)
That is too funny and it will be my new saying!! Yes, on Pinterest. You can hit the follow button to the right.
I have some Thai basil–it has a wonderful somewhat licorice smell–would it work?? Looks like a fun dish.
Yep, that works fine. I have made this before with regular old basil too.