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Chili Paste with Holy Basil Pad Kee Mao Gy - Chicken Stir Fry
Decorating Knife, Kiwi brand Upcoming Thai Cooking Classes

Chili paste with holy basilChili Paste with Holy Basil (Bai Graprow), Mae Sri

Use this ready-made chili and basil paste for a short cut version of Pad Kee Mao or see the recipe below for the real deal. Ingredients: Chili, garlic, bean oil, holy basil leaves, and salt.

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Kiwi Brand Decorating KnifeDecorating Wave Cut Knife, Kiwi

Quickly prepare fancy decorative wave cut fruits and vegetables like potatoes with this inexpensive unique knife imported from Thailand. The stainless steel blade is guaranteed to be sharp. Stainless steel blade, plastic handle No. 011 Length:10 3/4" Blade: 5 1/2". This knife also available as part of a complete fruit & vegetable carving set.

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Chicken Stir Fry Recipes - Pad Kee MaoChicken Stir Fry Recipes

Pad Kee Mao is translated from Thai as 'Drunken Stir Fry'. Because this dish is exhilaratingly spicy, it is often served in Thailand accompanied by cold beer or whiskey and soda. Pad Kee Mao dishes are made with lots of fresh hot chili peppers, garlic and holy basil and may also be prepared with pork or seafood, like clams or prawns. Serves 4.


  • 2 cups minced chicken breast or tenderloins
  • 15 cloves chopped garlic
  • 4 chopped coriander roots (or substitute bottom stems)
  • 1/2 cup fresh holy basil
  • 1 red spur chill, sliced diagonally (mild red chili pepper, optional)
  • 1 tsp white sugar
  • 2 tbsp Thai fish sauce
  • 2 tbsp oyster sauce
  • 1/4 cup chicken stock
  • 2 tbsp cooking oil (not olive oil)
  • Crisp-fried holy basil leaves for garnish


  1. Pound the chili, garlic and coriander roots well to obtain a smooth paste.
  2. Put the oil in a wok and place over medium heat until hot, fry the chili mixture until fragrant. Add the chicken, stir until done.
  3. Popular Thai Cuisine
  4. Season to taste with oyster sauce, fish sauce, sugar and chicken stock. Stir thoroughly. Add 1/2 cup fresh holy basil leaves and spur chili if desired, and stir again. Turn off the heat.
  5. Transfer to a serving dish, sprinkle fried basil leaves on top, and serve at once.

Recipe source Popular Thai Cuisine © 2002 Sangdad Books

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