Pad Kra Pao is a fast Thai everyday meal. Minced meat is cooked over high heat with garlic, chilli and a savoury sauce; holy basil is folded in only at the end.
Ingredients
- 500 g minced chicken or pork
- 5 garlic cloves
- 2–4 Thai chillies, depending on desired heat
- 1 tbsp neutral oil
- 1 1/2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp sugar
- 2 tbsp water
- 1 large bunch holy basil; Thai basil as a substitute
- 4 portions cooked jasmine rice
- 4 eggs and a little oil for frying
Method
- Pound or finely chop the garlic and chilli. Mix fish sauce, oyster sauce, soy sauce, sugar and water.
- Heat oil in a wok or large frying pan over very high heat. Fry garlic and chilli for 20 seconds.
- Add minced meat and stir-fry for 4–6 minutes until broken up, lightly browned and cooked.
- Add the sauce and reduce for 1–2 minutes until glossy but not dry.
- Take the pan off the heat, fold in the basil and let it just wilt.
- Fry eggs with crisp edges. Serve the stir-fry with rice and one fried egg per person.
Tips and variations
- Holy basil is traditional; Thai basil tastes different but is the most practical substitute.
- For less heat, remove chilli seeds or use only one chilli.
- For a vegetarian version, use crumbled firm tofu or mushrooms and replace fish and oyster sauces.
