Thai
Pad Kra Pao (Thai Basil Stir-Fry)
A fragrant and spicy Thai stir-fry featuring ground meat and holy basil, Pad Kra Pao is a delightful dish that brings the heat with a wonderful balance of flavors. This hard recipe elevates your cooking game but rewards you with an authentic taste of Thailand.
Total Time35 minutes
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
32
Protein
45
Carbs
15
Fat
2
Fiber
0g
Sodium
Ingredients
- 2 cups Thai holy basil leaves (or Thai basil)
- 500g ground chicken (or pork)
- 3 cloves garlic, minced
- 2-3 Thai bird's eye chilies, finely chopped (adjust to taste)
- 1 tablespoon vegetable oil
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/2 cup bell peppers, thinly sliced (optional)
- Steamed jasmine rice
- Fried eggs for serving (optional)
Instructions
- 1Heat the vegetable oil in a large wok or frying pan over medium-high heat.
- 2Add the minced garlic and chopped bird's eye chilies, stir-frying until fragrant (about 30 seconds).
- 3Increase the heat to high and add the ground chicken (or pork). Stir-fry until the meat is cooked through and slightly caramelized, breaking it apart with your spatula.
- 4Add the fish sauce, soy sauce, oyster sauce, sugar, and black pepper. Stir well to combine.
- 5(Optional) Add the sliced bell peppers for added color and crunch. Stir-fry for another 1-2 minutes until just tender.
- 6Fold in the holy basil leaves and remove from heat. The residual heat will wilt the basil beautifully.
- 7Serve the stir-fry over steamed jasmine rice, topped with a fried egg if desired.
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