Thai cuisine is becoming a global sensation. In India too, oriental cuisine has taken over and how. Most foodies know their red curries from the green and wouldn’t put up with any unpleasant experiences with their Pad Thai. Thai cuisine is renowned for its freshness, the use of herbs like basil and lemon kefir induces a burst of freshness in many dishes, making them all salivate-worthy. And when these herbs are used in stir-fries, you tend to lose control (we know that).

Thai stir fries are never too heavy or greasy. The herbs reduce the heaviness, the meat or vegetables are fried so well that they get a nice soft and crunchy texture. Even the cut of the meat helps add extra crunch to the dish. Also in this recipe from celebrity chef Vina de O by Tamara, very thinly sliced ​​chicken mince is cooked with crushed chillies, garlic, basil leaves, fish sauce and soy sauce for a delicious chicken dish. The dish is sautéed until slightly wilted. Although this stir-fry is quite delicious on its own, but if you can wait just long enough to pair it with hot, steamed rice, you’re in for a treat. Without further ado, here’s a recipe you’ve been waiting for. Try it at home and let us know how you liked it. Be sure to serve it hot. It can be served both for lunch and dinner. You can also fry an egg and add it on top of the bowl to round out the meal and give it a healthier edge.

Recipe for Phat Kra Phao Kai (Stir-Fried Holy Basil with Chicken):


  • 150g finely chopped chicken
  • 1 tbsp. Coarsely crushed bird’s eye peppers
  • 6 garlic cloves
  • 150 g holy basil leaves (Kapraow leaves), well rinsed and drained
  • 3-4 tbsp. vegetable oil
  • ½ cup chicken broth


  • ½ tbsp. sugar
  • 1 tbsp. fish sauce
  • ½ tsp. soya sauce


  • Add the oil, shallots and garlic to a wok and sauté for 3 minutes over medium-high heat.
  • Then, throw in the ground chicken, stir it and increase the heat to high.
  • Add sugar, fish sauce, oyster sauce, soy sauce, dark soy sauce and sauté for 1 minute.
  • Next, add the chicken broth to the skillet. Stir-fry until the broth has almost evaporated.
  • Add basil leaves and sauté until wilted.
  • Serve over cooked rice with a sunny side up egg as a garnish.