Thai Chicken Fried Rice with Basil - Kao Pad Krapao

From: aspiringourmet

On Jul 6, 2009

very good. chicken thighs instead of breasts, and i used Sriracha instead of the chilis and added ginger. hubby went nuts! I would even go with more basil next time - it really made it. thanks so much - a total keeper!

From: Gracielagata

On Jul 5, 2009

this was a bit plain at 1st, but add some lime juice, more soy, salt, and pepper, and it def is a good meal! i used basmati, and made it the way bunglowten did, but have discovered that basmati is very sensitive to breaking and crushing, mix it in very carefully and try not to stir after that. thanks for a great meal!

From: Jacelya Jones

On Mar 30, 2007

This dish--known to me as 'Chili Chicken'--has always been a favorite of mine. I commonly ordered this (along with a side of spring rolls) at my favorite Thai restaurant...before we moved out to the 'burbs (where what serves as ethnic cuisine just does not measure up to my standards). Anyhoo, this recipe for Kao Pad Krapao is perfect, precise and delicious! I am shocked down to my toes at how good this dish. I find now, however, that it's fine with regular basil (as opposed to Holy Basil).

From: DrHunnie

On Jan 3, 2007

Just made this amazing dish! Simple and delicious! The recipe is easily doubled. I added extra basil (1 cup total - love the taste and smell!) and some thinly sliced carrots for veggie content as well as color. Didn't have any cilantro or Thai red chili peppers but I substituted with red pepper flakes and came out wonderfully! Thanks Sue L. :oD