Get ready to embark on a culinary journey that will transport your taste buds straight to the bustling street markets of Bangkok! Pad Kra Pao is not just a meal - it's a flavor explosion that combines spicy, savory, and aromatic elements into one incredibly addictive dish. Whether you're a spice lover or just looking to impress your dinner guests, this Thai Holy Basil Stir Fry is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 2 servings
Ingredients
- 2 cups holy basil leaves
- 1 lb ground meat (chicken, pork, or beef)
- 4 cloves garlic, minced
- 2-3 Thai bird chilies, chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- Steamed rice for serving
Instructions
- Begin by preparing all your ingredients. Wash the holy basil leaves thoroughly and set them aside to drain. Mince the garlic and chop the Thai bird chilies, adjusting the amount based on your spice preference. If using chicken, pork, or beef, ensure it is ground and ready to cook.
- In a medium bowl, combine the soy sauce, oyster sauce, fish sauce, and sugar. Stir well to dissolve the sugar and set this sauce mixture aside.
- Heat a large skillet or wok over medium-high heat. Once hot, add the vegetable oil and swirl it around to coat the pan evenly.
- Add the minced garlic and chopped Thai bird chilies to the hot oil. Stir-fry for about 30 seconds or until the garlic is fragrant and slightly golden, being careful not to burn it.
- Increase the heat to high and add the ground meat to the skillet. Use a spatula to break it apart and stir-fry for about 4-5 minutes, or until the meat is fully cooked and no longer pink.
- Pour the prepared sauce mixture over the cooked meat. Stir well to ensure the meat is evenly coated with the sauces. Continue to stir-fry for another 2 minutes to allow the flavors to meld.
- Once the sauce has thickened slightly, add the holy basil leaves to the skillet. Stir-fry for an additional 1-2 minutes, or until the basil is wilted and fragrant.
- Remove the skillet from heat and taste the stir-fry. Adjust seasoning if necessary, adding more fish sauce or sugar to balance the flavors.
- Serve the Pad Kra Pao hot over steamed rice. Enjoy your homemade Thai Holy Basil Stir Fry!
Tips
- Holy Basil is Key: Regular basil won't cut it! Authentic Thai holy basil (Thai: ka prao) has a unique peppery flavor that makes this dish special. If you can't find it fresh, look in Asian grocery stores.
- Chili Control: Adjust the number of Thai bird chilies to match your spice tolerance. Start with less - you can always add more heat, but you can't take it away!
- High Heat is Essential: Use a wok or large skillet and cook on high heat to get that authentic "wok hei" flavor and prevent the meat from steaming instead of stir-frying.
- Mise en Place Matters: Prepare all ingredients before cooking, as this dish comes together quickly and requires constant attention.
- The Perfect Egg: For an authentic Thai experience, top your stir-fry with a crispy fried egg with slightly runny yolk. The rich yolk mixed with the spicy meat is absolutely divine!
- Serve Immediately: Pad Kra Pao is best enjoyed hot and fresh, served over steamed jasmine rice to soak up all those incredible sauces.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
