RECIPE: THAI PAD GRA PROW (THAI BASIL CHICKEN) By: Chef Michael Finizia / by Eric Monteiro

Thierry Isambert Culinary and Event design's sous chef, Michael Finizia, shares his favorite Thai Basil Chicken recipe with us. Enjoy!



  • 1.5 cups of chicken thigh meat, sliced (more flavor than chicken breast)
  • 3 cloves of garlic, minced
  • 5 Thai bird chilies, sliced
  • 1/2 small red or green bell pepper, cut into strips
  • 1 tsp palm sugar
  • 2 tbsp soy sauce
  • 1/2 tsp dark soy sauce
  • 1/3 cup Thai holy basil, leaves only
  • 2 spring green onion, chopped
  • 3 tbsp water
  • 3 tbsp vegetable oil


  • Heat a sauté pan over medium-high heat, add vegetable oil
  • When the oil is sizzling hot, add garlic and chilies and quickly stir, then add chicken
  • Add sliced onion with the bell pepper and keep stirring until chicken is cooked through
  • Season with soy sauce, dark soy sauce and sugar, then add the water
  • Add holy basil leaves and green onion, turn off heat
  • Serve with jasmine rice