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Name: Pad Kra Pao
Total time: 20 min
Yield: Serves 2
Cuisine: Thailand
Ingredients: 300 g minced pork; 2 cups holy basil leaves; 6 cloves garlic; 6 Thai bird's eye chilies; 2 tbsp vegetable oil; 1 tbsp fish sauce; 1 tbsp oyster sauce; 1 tsp light soy sauce; 1 tsp palm sugar; 2 tbsp water

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Thailand20 minServes 2cooked before

Pad Kra Pao

ผัดกะเพรา · Phat Kaphrao

Ingredients10

minced pork300 g
holy basil leaves2 cups
garlic6 cloves
Thai bird's eye chilies6
vegetable oil2 tbsp
fish sauce1 tbsp
oyster sauce1 tbsp
light soy sauce1 tsp
palm sugar1 tsp
water2 tbsp

meatspice & saucevegetableother

Method

Pound the garlic and chilies together into a coarse paste.
Heat the oil in a wok over high heat until it shimmers.
Stir-fry the garlic-chili paste for about 30 seconds until fragrant.
Add the minced pork and stir-fry, breaking it up, until it is cooked through and lightly browned.
Add the fish sauce, oyster sauce, soy sauce, palm sugar, and water, and stir-fry until the sauce coats the meat.
Toss in the holy basil leaves and stir just until they wilt.
Serve immediately over steamed rice.