This Whole30, paleo, keto, and gluten-free spin on Thai Basil Chicken can be on your table faster than it takes to pick up take-out. It’ll take less than 30 minutes to make this deliciously spicy protein-packed chicken stir-fry!
What is Thai basil chicken or pad krapow gai?
A popular street food in Thailand, Thai Basil Chicken (or pad krapow gai) is finely chopped chicken quickly cooked in a spicy and savory sauce and topped with a crispy fried egg. It’s also become a favorite stir-fry dish served at Thai restaurants here in the States, where folks chow it down with jasmine rice. Although the traditional version is delicious, it’s not on the menu if you’re paleo, gluten-free, keto, or doing a Whole30 because it contains gluten, soy, and sugar. Boo!
Good thing this version is keto, paleo, Whole30, and gluten-free!
But don’t worry, Nomsters—I put on my testing apron and my thinking cap and came up with a nomtastic version of this street food classic that tastes pretty freakin’ close to the authentic version. It’s perfect for us special-diet eaters—and it’s just as delicious as the original, so even your non-paleo friends and family will ask for seconds. No need for a wok, either!
Ingredients
The key to getting any stir-fry on the table quickly is to prep all your ingredients ahead of time. If you’ve got your mise en place, the actual cooking time will be less than 10 minutes!
- Coconut aminos: I use this as a substitute for the soy sauce, oyster sauce, and sugar in the sauce.
- Red Boat fish sauce: This Thai Basil chicken won’t taste quite right if you leave out this umami-rich condiment!
- Avocado oil: Instead of vegetable oil, I always use avocado oil for stir-fries and other high-temperature dishes.
- Shallots: I love thinly sliced shallots in this dish, but you can substitute red onion in a pinch.
- Garlic: The more the better!
- Thai chili peppers: This dish is supposed to be spicy and I love using Thai bird chilies in this recipe. If you’re not into spicy dishes, you can leave them out or use less. No Thai chilies? Substitute some red pepper flakes to taste!
- Ground chicken thighs: I prefer ground chicken thighs in this recipe. Seriously, people: it tastes better than ground chicken breast. Still, any ground meat will do!
- Green beans: The traditional recipe uses long beans, but we gotta work with what’s readily available! Besides, I love me some green beans.
- Basil leaves: Copious amounts of fresh basil are a key ingredient that lends a distinctively fragrant flavor to this dish. In the traditional version, Thai holy basil is the preferred variety but if you can’t find it at your local South East Asian market, you can use Thai basil leaves or Italian basil.
- Eggs: Sunny-side up fried eggs with crispy whites and gooey yolks are the perfect topper for this dish. And yes, the whites should be browned and crispy!
- Diamond Crystal kosher salt
How to make Thai Basil Chicken
Make the sauce
The sauce is super simple to make—just stir together the coconut aminos and fish sauce in a small bowl and set it aside.
Fry the aromatics
Next, heat a large skillet over high heat. When the pan is hot, add some oil and the shallots. Cook, stirring frequently, until the shallots soften, about 1 to 2 minutes.
Add the garlic and chili peppers and cook, stirring, until fragrant, about 30 seconds. Be careful not to burn the garlic!
Add the chicken
Time to add the ground chicken! Cook, stirring frequently, until no longer pink—about 3 minutes.
Add the green beans and sauce
Toss in the green beans and the reserved sauce and cook, stirring, until the beans are tender-crisp and the chicken is fully cooked, about 2 minutes.
Finish with the fresh basil
Take the pan off the heat and stir in the basil leaves until wilted. Set aside.
Fry up the crispy eggs!
Heat a small cast iron skillet over high heat. When the pan is hot, add enough avocado oil to reach ¼-inch up the sides. Crack an egg in the pan and baste the whites and yolk with some hot oil. (Here’s a recipe and video of how I like to fry crispy eggs with frizzled edges.)
When the whites are golden brown on the edges and the yolks are done to your desired consistency, transfer the fried egg to a plate with a slotted fish spatula. Season the egg with some salt. Fry the rest of the eggs, adding more oil if necessary.
Time to eat!
Serve the Thai Basil Chicken stir-fry over cauliflower rice and top each bowl with a crispy fried egg. When you eat it, break the yolk and let it ooze over the spicy stir-fry. It’s the perfect combination!
Other tasty paleo and Whole30 stir-fries!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Thai Basil Chicken (Paleo, Whole30, Keto)
Ingredients
- 2 tablespoons coconut aminos
- 1½ tablespoons Red Boat fish sauce
- 2 tablespoons Avocado oil and more for frying the eggs
- 2 large shallots thinly sliced
- 4 large garlic cloves peeled and thinly sliced
- 3 Thai chili peppers finely chopped
- 1½ pounds ground chicken thighs
- ½ pound green beans cut into ½-inch pieces
- 1½ cups holy, Thai, or Italian basil leaves loosely packed
- 4 large eggs
- Diamond Crystal kosher salt
Instructions
- In a small bowl, mix together coconut aminos and fish sauce. Set aside.
- Heat a large skillet over high heat. When the pan is hot, add 2 tablespoons of avocado oil and the shallots. Cook, stirring frequently, until the shallots soften, about 1 to 2 minutes.
- Add the garlic and chili peppers and stir fry until fragrant, about 30 seconds. Don’t burn the garlic!
- Time to add the ground chicken! Cook, stirring frequently, until no longer pink—about 3 minutes.
- Toss in the green beans and the reserved sauce and cook, stirring, until the beans are tender-crisp and the chicken is fully cooked, about 2 minutes.
- Take the pan off the heat and stir in the basil leaves until wilted. Set aside.
- Heat a small cast iron skillet over high heat. When the pan is hot, add enough avocado oil to reach ¼-inch up the sides.
- Crack an egg in the pan and baste the whites and yolk with some hot oil. When the whites are golden brown on the edges and the yolks are done to your desired consistency, transfer the fried egg to a plate with a slotted fish spatula. Season the eggs with some salt. Fry the rest of the eggs the same way.
- Serve the Thai Basil Chicken stir-fry over cauliflower rice and top each bowl with a crispy fried egg. When you eat it, break the yolk and let it ooze over the spicy stir-fry. It’s the perfect combination!
Anne says
Hi there, where, which store can I buy the coconut aminos ? Thank you I live close to Palo Alto , Ca
Michelle Tam says
Whole Foods and Sprouts has it!
Michelle says
Thanks for the great recipe! It was full of Thai flavor but not intimidating to make. Used your simple cauliflower rice recipe and Gregory Gourdet’s chili oil on top of the egg. Yum yum yum.
Katelyn says
Just made this and it was so easy and delicious! This will be added to my regular nom nom paleo arsenal!
Ginger says
This is my favorite takeout dish! Stoked to have this recipe to try!
Bethany Z says
Amazing, easy, flavorful & hubby approved! I wish I didn’t hate frying eggs but they really do bring the dish together. Adding your cookbook to my Christmas wishlist- every recipe of yours has been bomb!
Jennifer Bigler says
We love hearing that Bethany!
Irene says
Is there a need to blanch the green beans before stir frying, or do they cook quickly in the pan since they are cut small?
Lynn says
This was great, used ground pork instead. Will be on repeat.
Jeff S says
Was a hit with my family. Did have to modify a bit as did t have any Thai chilies in hand— so used some sambal oelek. Egg really added the umami to the dish. Next time will try with some real chilies and might add more green beans as well. Oh I also added a little bit of lime juice too. Thanks for another good recipe.
Moin says
Made this yesterday and it was so yummy and fabulous. I substituted the thigh with ground breast meat and it still turned out great. I actually was not expecting much because the sauce looked to simple. But I should know better by now Michelle you are a genius in the kitchen. Your recipes take a little bit extra time, but it’s always worth the effort. Thank you for all your hard work and wonderful recipes:)
Annette DeFigueiredo says
Super delish! Will definitely make again!