Spicy Thai Basil Stir-fry (Pad Ka Prao)

A staple dish in Thailand, and my hubby’s favourite.

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Serves 2

What you need:

  • 300 g Mince (chicken or pork), preferably coarse mince. You can mince chicken thigh yourself.
  • 200 g Green beans, cut into small pieces
  • 3-5 Red chillies, pounded
  • 4 Garlic cloves, pounded
  • A handful of Thai holy basil (more pungent than normal basil). Normal basil can be used as substitute.
  • Oil
  • 1/2 tsp Soy sauce
  • 1 Tbsp Seasoning sauce (I use Golden Mountain brand)
  • 1 Tbsp Oyster sauce
  • 1 Tbsp Sweet soy sauce
  • 1 Tbsp Fish sauce
  • 3-5 Tbsp Water
  • 2 Eggs (optional)

How to put this together:

  1. If you want fried eggs to go with your Pad Ka Prao, heat oil and fry them to your liking. Transfer to a plate.
  2. Heat 1/2 tsp oil on high heat. When the oil is hot, add beans + Soy sauce. Stir-fry for 30 seconds. Transfer to a bowl.
  3. Heat 1/2 tsp oil on high heat.  Add pounded chillies + garlic, fry until fragrant (be warned, the smell is very strong – prepare to sneeze)
  4. Add mince meat, fry for 15 seconds. Add Seasoning sauce + oyster sauce + sweet soy sauce + fish sauce. Stir-fry until mince is cooked. Add water if it becomes dry.
  5. Add pre-fried beans + basil leaves. Fry for 15 seconds or until the basil leaves have wilted
  6. Serve with steamed jasmine rice and fried egg on top

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