Andrew Swanson

Gai Pad Grapow is a classic authentic Thai dish that is surprisingly easy to make.

Holy Basil (Grapow) should not be substituted by sweet Italian basil in order to attain an authentic flavor. Additionally, it is not to be confused with Thai basil however this can be used as a substitute for a slightly different taste. The basil should be removed from it’s stems but left uncut. The flowers can be added as well.

Holy Basil is hard to find in the US since it is not sold in supermarkets. However, It or alternately Thai basil, can often be found in Asian markets.

Do not be afraid to use what may seem to be an excessive amount of holy basil, it makes the dish.

Beef, pork, or seafood can be substituted for chicken if desired.

1 lb thinly sliced or ground chicken breast (or substitute) 2 tbs vegetable oil 4 whole garlic cloves 6 whole shallots 2 red Thai chilies and 2 green Thai chilies ½ cup tightly packed holy basil leaves 1 tsp freshly ground black pepper 1 tbs oyster sauce 2 tbs fish sauce 1 tsp palm sugar ¾ cup long beans with ends trimmed 1 small yellow onion sliced into quarters lengthwise and

separated 4 cups precooked Thai Jasmine rice

Combine the three along with the black pepper in a mortar and pestle and grind together to a paste. Add oil if necessary to get desired consistency.

Begin prepairing the garlic and shallots by peeling and then dicing them

Prepair the chilies by cutting off their ends and then mincing them

Heat the vegetable oil in a deep skillet or wok on medium high until the oil is hot but not smokingTransfer the paste from the mortar and pestle and fry quickly while tossing with a spatula. Cook from 30 seconds to a minute or until the garlic and shallots just begin to brown. You want to cook in just enough to bring out the flavor and aroma but don’t want to burn it.

Continue turning the combination over itself over medium high heat for 1 to 2 minutes or until the meat no longer shows any pink.

The chicken breast meat should be ground or thinly slice prior to the start of cooking.

Quickly transfer the chicken meat to the wok and work into the spices using the spatula.

Add the fish sauce, oyster sauce, and sugar and continue to stir-fry ensuring that the chicken is thoroughly cooked.

Add the Holy basil and vegetables and stir-fry for an additional minute.

Taste and season as necessary. If done correctly, the heat from the chili peppers plays just under the flavor of the basil and the fish sauce.

Finish by serving over rice and garnish with a fresh piece of basil.

In Thai restaurants the dish is commonly accompanied by a small bowl of chili peppers and shallots in fish sauce.

Occasionally the dish is served with an egg fried sunny-side-up.

Enjoy your homemade Gai Pad Grapow!

Questions?Questions?