Pud Ga-prao Gai Sap

Pud Ga-prao Gai Sap Recipe from Thailand

Region / culture: Thailand | Servings: 2

Introduction

Pud Ga-prao Gai Sap, also known as Thai Basil Chicken, is a popular and flavorful Thai dish that is quick and easy to make. This dish is packed with aromatic Thai basil, spicy Thai chile peppers, and savory ground chicken, creating a perfect balance of flavors.

History

Pud Ga-prao Gai Sap is a traditional Thai dish that is commonly found in street food stalls and restaurants throughout Thailand. It is a staple in Thai cuisine and is loved for its bold flavors and simplicity.

Ingredients

3 tbsp canola oil
1 tbsp chopped garlic
1 to 2 tbsp chopped Thai chile pepper
8 oz (227 g) ground chicken breast
0.5 cup sliced white mushrooms
1.5 tbsp fish sauce
1 tbsp oyster sauce
0.5 tbsp sugar
0.5 tbsp sweet soy sauce (optional)
0.33 cup chicken stock
0.5 cup sliced red bell pepper (optional)
0.5 cup Thai holy basil (ga-prao)
salt
steamed jasmine rice

How to prepare

Heat the oil in a large saucepan or wok over high heat.
Stir in the chopped garlic and cook until it turns golden brown.
Add the Thai chile pepper and stir thoroughly.
Add the ground chicken and cook until it is halfway done.
Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock.
Mix all the ingredients well.
Once all the ingredients are cooked, add the red bell pepper and Thai holy basil.
Mix well and season with salt according to taste.
Serve the dish over steamed jasmine rice.

Variations

Substitute ground chicken with ground turkey or pork.
Add vegetables such as bell peppers, green beans, or broccoli for added nutrition.
Use tofu or tempeh for a vegetarian version of this dish.

Cooking Tips & Tricks

Make sure to cook the garlic until it turns golden brown to bring out its flavor.

- Adjust the amount of Thai chile peppers according to your spice preference.

- Use Thai holy basil for an authentic flavor, but regular basil can be used as a substitute.

- Be careful not to overcook the ground chicken to prevent it from becoming dry.

Serving Suggestions

Serve Pud Ga-prao Gai Sap over steamed jasmine rice for a complete meal. Garnish with fresh Thai basil leaves and sliced Thai chile peppers for an extra kick of flavor.

Cooking Techniques

Stir-frying is the main cooking technique used in this recipe. Make sure to cook the ingredients over high heat to retain their texture and flavor.

Ingredient Substitutions

Canola oil can be substituted with vegetable oil or coconut oil.

- Thai chile peppers can be replaced with jalapenos or serrano peppers.

- Fish sauce can be substituted with soy sauce or tamari.

Make Ahead Tips

You can prepare the ingredients ahead of time and store them in the refrigerator until ready to cook. This dish is best served fresh, so it is recommended to cook it just before serving.

Presentation Ideas

Serve Pud Ga-prao Gai Sap in a bowl or on a plate, garnished with fresh Thai basil leaves and sliced Thai chile peppers. The vibrant colors and aromatic flavors will make this dish visually appealing.

Pairing Recommendations

Pair Pud Ga-prao Gai Sap with a side of Thai cucumber salad or a refreshing papaya salad. Serve with a cold Thai iced tea or a glass of Singha beer for a complete Thai dining experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on the stovetop until heated through. Add a splash of chicken stock to prevent the dish from drying out.

Nutrition Information

Calories per serving

Calories: 290

Carbohydrates

Carbohydrates: 23g

Fats

Total Fat: 15g

Saturated Fat: 2g

Proteins

Protein: 20g

Vitamins and minerals

Calcium: 3%

Iron: 10%

Vitamin C: 60%

Alergens

Contains: Soy

Summary

Pud Ga-prao Gai Sap is a nutritious dish that is high in protein and vitamin C. It is a flavorful and satisfying meal that can be enjoyed as part of a balanced diet.

Summary

Pud Ga-prao Gai Sap is a delicious and aromatic Thai dish that is perfect for a quick and easy meal. With its bold flavors and simple preparation, this dish is sure to become a favorite in your recipe collection. Enjoy the spicy and savory flavors of Thai cuisine with this flavorful dish!

How did I get this recipe?

I can't forget the first time I saw this recipe. It was a hot summer day, and I was visiting the bustling markets of Bangkok with my friend, Nok. We were weaving our way through the crowded stalls, taking in the sights and sounds of the bustling city. As we passed by a street vendor selling a variety of fragrant dishes, a mouth-watering aroma caught my attention.

I followed my nose to the source of the smell and found myself standing in front of a small cart where an elderly woman was cooking up a storm. She was deftly chopping vegetables and tossing them into a sizzling wok, the steam rising in tantalizing wisps. I watched in awe as she sprinkled in a handful of fragrant Thai basil leaves and a generous dash of fish sauce, the air suddenly filled with a symphony of aromas that made my stomach growl with anticipation.

Curious, I struck up a conversation with the woman, whose name was Khun Somchai. She told me that she was famous in the neighborhood for her Pud Ga-prao Gai Sap, a traditional Thai dish made with minced chicken, Thai basil, chilies, and garlic. She explained that the dish was a favorite among locals for its bold flavors and aromatic spices, and that she had learned the recipe from her own grandmother many years ago.

I couldn't resist asking for the recipe, and Khun Somchai graciously agreed to share it with me. She guided me through the ingredients and the cooking process, demonstrating each step with precision and care. I watched intently as she minced the chicken, chopped the chilies, and crushed the garlic into a fragrant paste. She showed me how to infuse the dish with the flavors of lemongrass, kaffir lime leaves, and galangal, imparting a depth of flavor that I had never experienced before.

As the dish came together in the wok, the aroma wafted through the air, filling my senses with a heady mix of spicy, savory, and herbal notes. I couldn't wait to taste the finished product, and when Khun Somchai served me a steaming plate of Pud Ga-prao Gai Sap, I knew I was in for a treat.

The first bite was a revelation. The flavors exploded on my tongue, each bite a symphony of textures and tastes that danced across my palate. The heat of the chilies was tempered by the sweetness of the basil, the richness of the chicken offset by the tang of the fish sauce. It was a perfect balance of flavors, a culinary masterpiece that I knew I had to recreate at home.

And so, armed with Khun Somchai's recipe and a newfound passion for Thai cooking, I set out to master the art of Pud Ga-prao Gai Sap. I spent hours in my kitchen, chopping, stirring, and tasting, each attempt bringing me closer to perfection. I experimented with different ratios of ingredients, adjusted the cooking times, and fine-tuned the seasonings until I had created a dish that rivaled Khun Somchai's in taste and authenticity.

Over the years, I have made Pud Ga-prao Gai Sap countless times, each batch a tribute to the memory of that fateful day in the markets of Bangkok. I have shared the recipe with friends and family, passing down the tradition of this beloved dish to the next generation. And every time I take a bite of the spicy, savory goodness of Pud Ga-prao Gai Sap, I am transported back to that moment of discovery, when I first learned the art of Thai cooking from a kind and generous street vendor named Khun Somchai.