← BackThai Pad Kra Pao (Holy Basil Stir-Fry)
Ingredients
| — | | Neutral cooking oil |
| 2 | | Shallots, thinly sliced |
| 8 cloves | | Garlic, thinly sliced |
| 4-5 | | Thai bird's eye chilis |
| 454 g | | Ground pork (or any ground meat) |
| 1/2 tbsp | 7.5 ml | Sugar |
| 1 tbsp | 15 ml | Fish sauce |
| 1/2 tbsp | 7.5 ml | Dark soy sauce |
| 1 tbsp | 15 ml | Soy sauce |
| 1/2 tbsp | 7.5 ml | Oyster sauce |
| 119 ml | | Water |
| 48 g | | Holy basil leaves (or Thai/sweet basil) |
| — | | Jasmine rice and fried egg, for serving |
Instructions
- Slice the shallots, garlic and chilies. Wash and dry the holy basil leaves.
- Heat 2 tablespoons of neutral cooking oil in a wok or large skillet over medium-high heat.
- Add the sliced shallots, garlic and chilies. Stir-fry for about 1-2 minutes until fragrant, being careful not to burn the garlic.
- Increase the heat to high. Add the ground pork to the wok, breaking it up with a spatula. Stir-fry until fully cooked and slightly browned and crisp, about 5 minutes.
- Stir in the sugar, fish sauce, soy sauce, dark soy sauce and oyster sauce. Mix well to coat the meat evenly.
- Pour in the water and let the mixture simmer for 2-3 minutes, allowing the flavors to meld and the liquid to slightly reduce.
- Toss in the holy basil leaves and stir-fry for 30 seconds to 1 minute, just until they wilt and release their aroma. Remove the wok from the heat.
- Serve the Pad Kra Pao over a bed of jasmine rice and top with a crispy fried egg.
