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Stir-Fried Basil

A quick and flavorful Thai dish made with fresh holy basil, ground chicken, and vibrant spices, perfect for weeknight dinners or impressing guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 300 g chicken, coarsely ground Can substitute with tofu for a vegetarian version
  • 5-10 pieces Thai chilies, or to taste Adjust for spiciness
  • 5 cloves garlic, minced
  • 1 piece spur chili or another mild, red pepper, chopped
  • 1/2 cup long beans, cut into short pieces
  • 1/2 small onion, diced
  • 1 Tbsp oyster sauce Use high-quality sauce
  • 1 Tbsp soy sauce Use gluten-free if needed
  • 2 tsp fish sauce
  • 1.5 tsp black soy sauce
  • 2 Tbsp water
  • 1.5 tsp sugar
  • 1.5 cups holy basil leaves, loosely packed Fresh is a must; can substitute with Thai basil or sweet basil
  • as needed cup Vegetable oil, for frying
  • 2-3 pieces eggs (1 per person for frying)
  • as needed cup Jasmine rice, for serving
For Prik Nam Pla
  • Fish sauce
  • Lime juice
  • Chopped Thai chilies
  • Chopped garlic

Method
 

Preparation
  1. Pound the Thai chilies into a fine paste using a mortar and pestle or a small food processor. Add the garlic and spur chili; pound until a rough paste forms.
  2. In a separate bowl, mix together the oyster sauce, soy sauce, fish sauce, black soy sauce, water, and sugar, stirring until the sugar dissolves.
Cooking
  1. Heat a tablespoon of vegetable oil in a wok or large sauté pan over medium-high heat. Sauté the garlic and chili paste until fragrant and the garlic starts to turn golden brown, about 1 to 2 minutes.
  2. Add the ground chicken, breaking it up until it is not clumped, and continue mixing for about 4-5 minutes until nearly cooked through.
  3. Incorporate the onions and long beans, tossing until the chicken is cooked through and the vegetables are tender-crisp, about 2 more minutes.
  4. Remove from heat, fold in the holy basil, and adjust seasoning if necessary.
Frying the Eggs
  1. Heat about 1 cm of vegetable oil in a non-stick pan over medium-high heat. Gently crack an egg in and fry until the edges are golden and crispy, about 3 minutes.
Serving
  1. Serve the hot Stir-Fried Basil over Jasmine rice, top it with the fried egg, and drizzle with Prik Nam Pla for extra zing.

Notes

Stir-Fried Basil is best enjoyed fresh, but can be stored in the fridge for up to 2 days or frozen for up to 3 months. Adjust spice levels to your preference and use high-quality ingredients for best results.