Pad Kra Praw (Thai basil chicken)
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
You can enjoy this recipe while doing the 21DSD.
  • 1-2 Tbsp. coconut oil
  • 8 Thai chilies (leave whole for mild heat, split lengthwise for more heat, mince for even more heat)
  • 5 cloves garlic, minced
  • 1.5-2 lbs. boneless, skinless chicken thighs, cut into very small pieces
  • 3 Tbsp. reduced sodium, gluten-free tamari (if you use regular tamari or soy sauce, omit extra salt)
  • 2 Tbsp. fish sauce
  • sea salt
  • 1 small yellow onion, cut in half and then sliced (about a cup)
  • 1-2 bell peppers (any color, though I prefer green), cut into matchsticks
  • 1-2 medium carrots, cut into matchsticks
  • handful of fresh Thai basil leaves (if you can't find Thai basil at a local Asian grocery, substitute sweet basil)
To Make
  1. Heat the coconut oil in a large wok or deep skillet over medium-high heat. When it shimmers, add the chilies and let them fry for a couple of minutes, taking care not to burn them.
  2. Add the minced garlic and stir fry for about 20 seconds or until fragrant. Again, take care not to burn it!
  3. Add the chicken and stir to coat with the oil, chilies, and garlic. Cook over medium high heat, stirring occasionally, until the liquid releases from the meat.
  4. When the liquid has reduced by half, add the tamari and fish sauce. Continue cooking until the chicken is completely cooked.
  5. Add the carrots and cook for about 5 minutes. Then add the bell peppers and onions, stirring well. Cook for just a few more minutes until the bell peppers and onions are about half cooked--you want them to be a little firm, not mushy.
  6. Turn off the heat and gently mix in the Thai basil leaves. Let sit for 5 minutes.
  7. Serve over rice or cauliflower rice. Enjoy!
Recipe by Half Indian Cook at