Pad Kra Pao - Stir-fried Meat with Holy Basil
Pad kra pao is a famous Thai street food. The is dish is quick to make and doesn’t require a lot of ingredients. The good thing about this dish is you can prepare it in advance and it’s quick to make in bulk. If you ever have a lot of friends coming to visit or a small party for children, this is definitely the one to go for. Pad kra pao is one of the most basic dishes among Thai people. In Thailand, when we don’t know what to eat, we just go for pad kra pao and a fried egg on the top. Simple as that, yet delicious.
What is the highlight of this dish? It’s the Thai holy basil. Different from Thai sweet basil, which you can find in our store. You can use any minced meat you like. Pork is often used, but you can also go for chicken or beef.
This recipe is a collaboration with Thai chef Napa. You can view heroriginal, more detailed blogpost, as well as many more recipes and tips about Thai cuisine on her website.
1 tsp fish sauce
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp dark sweet soy sauce
1 tsp sugar
1 galangal (sliced 0.5 cm pieces, optional)
2 cloves garlic
3 bird eye chilies (optional)
4 slices large red chilies
1 handful Krapao
240 gram minced meat (pork or beef)
3 tbsp cooking oil
Make the pad kra pao sauce by mixing the ingredients together well. You can prepare this in advance. The sauce can keep in the fridge for up to 10 days.
Prepare the garlic paste by grinding garlic, chilies and galangal in a mortar and pestle or blender. Don't grind too much. You want to leave some crunch to the paste to add more texture and flavor to the dish.
Prepare all of the ingredient and put them close to your stove. Stir-frying must be done fast so you want everything to be ready to go.
Heat cooking oil in a wok over medium heat. Fry the eggs and set aside. Fry the basil over medium to high heat for about 30 seconds and set aside.
Heat up the oil in a wok over high heat. Fry garlic paste until fragrance, about 10 to 15 seconds. Afterwards, add the ground meat and stir-fry until the meat is almost dry. No juice. This is because you want the sauce to intact to the meat to give a nice flavor. When the meat is dry, add the sauce and stir-fry until 2/3 of the sauce is evaporated. If it's getting too dry and starting to burn, you can add a little bit of water.
Turn off the stove and add the rest of basil leaves. Fold the leaves until they are well covered. Add 4 slices of large red chili and fold through. Note that the chili is to add color and not spiciness. Serve hot over steamed rice or as a side dish for sharing. Top with an egg.