Pad Kra Pao
A fast, fiery stir-fry of ground meat and Thai holy basil, its peppery clove-like bite coming specifically from holy basil (gaprao) — not the milder, anise-scented Thai sweet basil used elsewhere.
Meat
⚠ Contains: Shellfish, Fish, Soy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 400g ground pork, chicken, or beef
- 4-6 Thai bird's eye chilies, chopped
- 4 cloves garlic, chopped
- 2-3 shallots, sliced
- 2 cups Thai holy basil leaves (gaprao)
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp dark soy sauce (optional, for color)
- 1 tsp sugar
- 2 tbsp oil
- 4 fried eggs, to serve
- Steamed jasmine rice, to serve
Steps
- Pound or finely chop the chilies and garlic together (a mortar and pestle is traditional).
- Heat oil in a wok over high heat. Add the chili-garlic mixture and shallots, and stir-fry briefly until fragrant.
- Add the ground meat and break it up, cooking over high heat until it starts to crisp at the edges.
- Add the oyster sauce, fish sauce, dark soy sauce if using, and sugar, tossing to combine.
- Add the holy basil leaves and toss for 30 seconds to 1 minute, just until wilted and aromatic.
- Serve immediately over jasmine rice, topped with a crispy fried egg.