Nam Prik Pao Thai Basil Chicken Stir-Fry

Nam Prik Pao Thai Basil Chicken Stir-Fry


  • 250gm Boneless Chicken Thigh pieces, coarsely chopped
  • 20gm Basil leaves chopped
  • 1 Large Green Pepper Chopped
  • 1 tbsp Oyster Sauce
  • 1 tsp Thai Fish Sauce
  • 1 tbsp Dark Soy Sauce
  • 2 tsp SPRIG Nam Prik Pao
  • Salt to taste
  • 2 tsp Sugar
  • 3-4 cloves Minced Garlic
  • 1 tbsp Vegetable Oil
  • Water as required



  • In a small mixing bowl, add oyster sauce, fish sauce, dark soy sauce, SPRIG Nam Prik Pao Chilli Paste, salt & sugar. Combine them all together with a fork or a whisk. Keep it aside.
  • Now, heat a saucepan on a medium flame. Add vegetable oil, then minced Garlic, green pepper and chicken. Sauté for 2 minutes.
  • Add sauce which we have kept aside in first step. Sauté it well.
  • Add 1/2 cup of water so that all flavours combine well.
  • Add chopped basil leaves and sauté.
  • On a medium high heat, cook the chicken for 10 minutes or until water is absorbed and chicken is properly cooked.
  • Nam Prik Pao Basil chicken stir fry is ready and serve it with rice and one egg on top of it.


Recipe and Photo Credits: Ms. Tanaya Mahajan (IG: @thegrubjournal)

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