Pad Kra Pao

ผัดกะเพรา · Phat Kaphrao

Ingrédients10

• 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

Préparation

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