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This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food! This very simple Thai spicy chicken dish uses just a few ingredients, yet is loaded with flavor. Fresh holy basil leaves are very delicate and typically not possible to find in any markets outside of areas with tropical weather but we have an excellent dried holy basil. Here we used dried holy basil with fresh sweet Thai basil to make an authentic Gai Pad Grapao. Use any style of fresh local basil instead of the sweet Thai basil. Ingredients 1 pound boneless chicken breast, cut into bite-sized pieces 24 fresh Thai chile peppers (green color is preferred) 9 cloves garlic 1 small handful dried holy basil 2 teaspoons palm sugar 2.5 tablespoons fish sauce 1/2 cup water 1 cup fresh Thai basil (or any fresh local basil) Method Put the dried holy basil into a bowl with hot water. Let it sit for 15 minutes, then drain and gently squeeze it to get rid of excess water. Pound the fresh Thai chiles and the garlic together in a mortar and pestle, into a rough mix (don't pound it too much, it should not be a fine paste). In a wok heat 3 tablespoons vegetable oil over medium high heat. Add chile/garlic mixture and stir-fry for just a minute. Add chicken with 1/4 cup water. Let cook until the chicken is no longer pink (about 5 minutes). Add fish sauce and palm sugar. Mix well, then add holy basil. Stir-fry another minute or two, then add fresh basil. Mix well, turn off heat, and serve hot with jasmine rice. Enjoy!
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