Ground Chicken Stir Fried with Basil - Kai Pad Bai Kaprow

"This is a great accompaniment or main course for a Thai dinner, wonderfully aromatic, and very tasty! Based on a Madhur Jaffrey recipe, my husband makes this dish often."
 
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photo by Trixyinaz photo by Trixyinaz
photo by Trixyinaz
photo by jrusk photo by jrusk
photo by Trixyinaz photo by Trixyinaz
Ready In:
25mins
Ingredients:
10
Serves:
2-4
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ingredients

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directions

  • In oil over medium-high heat, saute onion, basil, garlic, green onions, chilies, and grated ginger in oil until onions are soft.
  • Add ground chicken and sauté until browned.
  • Mix fish sauce and brown sugar together; add into chicken/basil mixture and stir to coat.
  • Saute for another 3 to 4 minutes.
  • Serve with rice.
  • Note: please use Thai basil if at all possible, which holds up better under heat and is much more aromatic than common Italian/French basil.

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Reviews

  1. Okay, let me say this first: I'm a bonehead. I asked Julesong if I should sub jarred Red Thai Chilis or Jalapenos, since I don't have access to the fresh red peppers. Julesong, thanks for the great advice. But, back to the bonehead thing, I went to the store to get the required ingred's and *completely* spaced the chili peppers. So - I followed the recipe except for the following changes: I used 2x the amount of basil; I had to use ground turkey because my store was out of ground chicken; and I went with canned roasted jalapenos (that's what was in the pantry). I loved this dish, and will make it again soon with the proper peppers and with chicken. At the table we added soy sauce and chili oil, and everybody really liked it. Thanks for posting the recipe!
     
  2. Fantastic! This just zings with flavour! I didn't add any of the onions but was very liberal with the fish sauce, don't leave it out! I used a bit of extra basil and ginger and stir fried through some thin egg noodles and a sliced zucchini to make a complete meal. This was a very filling meal for two (with the noodles).
     
  3. My husband and I enjoyed this quite a bit as we are both fans of Thai food! Of course, we had to up the heat a bit! But that's a matter of personal taste. This was a very fragrant dish, as you said, but was even more so after I added a sqeeze of lime just before serving, which enhanced the flavors of the chicken even more. I served this dish with stir-fried rice vermicelli noodles with assorted vegetables and lemongrass on the side, instead of the rice suggested. I used basicly the same combo of sauce that was used on the chicken to season the vermicelli. It all turned out very lovely, much nicer than something you could get at a restaurant, and very easy to make! Thanks! :)
     
  4. An almost identical recipe for this dish, which I've made twice before from the book, is published in "Far Eastern Cookery" by Madhur Jaffrey. I mention this because she divides 1/4 lb. (2 lightly packed quarts) basil leaves in half, chops one half to stir in the dish, and fries the other half of whole basil leaves in hot oil until they're crispy. These are sprinkled atop the finished dish, and are delicious. However, a word of caution: it's almost impossible to avoid getting burned, even using a spatter screen. That said, this is a delicious chicken (or ground turkey) dish, and I'll definitely make it again, using the recipe in Recipezaar.
     
  5. I made this for an early lunch today. It was very good. I used 3 chopped jalapenos because I didn't have Thai peppers. I was a little skeptical after putting the fish sauce in because BOY DID THAT STUFF STINK! Not to worry though.. it tastes good. I made a double recipe so I would have some dinners or lunches already prepared. I served over a little rice along with fresh steamed snow peas. I sprinkled some freshly chopped basil over the dish before serving.
     
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Tweaks

  1. Loved this! We added the lime juice as one reviewer suggested and chopped up some zucchini chunks that went in with the chicken. I used a milder pepper until the meat was done enough to pull out some for my daughter then went crazy will the chili sauce. Served over noodles. Compliments from the kids - that rarely happens! Will be a regular addition to the rotation. Also, used turkey instead of chicken as that was handy.
     
  2. I used 1/2 leek instead of scallions, ground turkey, no chili peppers, and I added 3-4T ketjap manis (google it - I used the recipe from dvo.com). This is so yummy! I served it with Bami Goreng.
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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