Krapow Chicken

Also called Thai basil chicken, this is one of the most delicious Thai dishes going. Thai basil is pretty widely available now, not only from Asian shops but online and in many big supermarkets. I like to serve mine with some broccoli for an extra hit of green.
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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 4 servings
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2 tablespoons sunflower oil

2 small onions, thinly sliced

2 garlic cloves, crushed

2 Thai red chiles, finely chopped

8 boneless, skinless chicken thighs

2 tablespoons reduced salt soy sauce

1 tablespoon fish sauce

1 tablespoon oyster sauce

One 250-gram (9-ounce) package pre-cooked jasmine rice

Large bunch of Thai basil


Special equipment:
Frying pan
  1. Heat the oil in a frying pan and gently fry the onions for 5 minutes until softened. Add the garlic and chile and cook for 1 to 2 minutes more.
  2. Use a sharp knife to slice the chicken as finely as possible. Add the chicken to the pan and increase the heat to brown the chicken all over.
  3. Add soy, fish and oyster sauces and cook until the chicken is cooked through and glazed in the sauce. Meanwhile, heat the rice according to the packet instructions.
  4. Remove the pan from the heat and stir through the Thai basil. Serve with the jasmine rice and steamed broccolini, if liked.
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