Pad Kra Pao (Thai Basil Pork)打拋豬
A classic Thai stir-fry featuring minced pork (or chicken) with aromatic holy basil, chili, garlic, and a savory sauce. It's typically served with jasmine rice and a fried egg.
01Ingredients
- 400g minced pork (or chicken)
- 2 tbsp vegetable oil
- 5-7 bird's eye chilies, finely chopped (adjust to taste)
- 4-5 cloves garlic, minced
- 1 large shallot, thinly sliced
- 1 red bell pepper, sliced (optional, for color and crunch)
- 150g holy basil leaves (or Thai basil if holy basil is unavailable)
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce (for color)
- 1 tsp sugar
- 2 tbsp water
- Jasmine rice, for serving
- Fried eggs, for serving (optional)
Nutrition (per serving)285kcal
- Protein22.5g
- Carbs8.2g
- Fat19.3g
Fiber 1.8 gSodium 1045 mg
02Steps
- In a small bowl, combine fish sauce, oyster sauce, dark soy sauce, sugar, and water. Mix well and set aside.
- Heat vegetable oil in a wok or large frying pan over medium-high heat. Add chopped chilies, minced garlic, and sliced shallot. Stir-fry until fragrant, about 30 seconds.
- Add minced pork to the pan. Break it apart with a spatula and cook until browned and fully cooked through, about 5-7 minutes.
- If using, add sliced red bell pepper and stir-fry for 1-2 minutes. Pour in the prepared sauce. Stir well to coat the pork.
- Turn off the heat. Add holy basil leaves and stir vigorously until the leaves wilt, about 30 seconds. The residual heat will cook the basil without overcooking it.
- Serve hot Pad Kra Pao over jasmine rice, optionally topped with a fried egg.
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