Pad Ka Prao- Stir Fried Pork Mince with Basil

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A quick Stir fry pork mince dish which packs a punch. Authentically Thai and will become a family favourite.

Serves 4


2 tablespoons oil

400g ground pork

½ cup snake bean, cut into 3 cm

1 cup holy basil leaves or substitute sweet basil

Pastes

5 cloves of garlic, peeled

5-10 small red chilies (or however many you can tolerate)

1 medium to large red chilli

1 tablespoon shallot, finely chopped or fried shallot



Sauces

15ml fish sauce

30ml thin/light soy sauce or seasoning sauce (such as Golden Mountain sauce”)

15ml ABC sauce

15ml oyster sauce

1 tablespoon or more water (optional)

Pound chilies first in a mortar and pestle and then add the garlic and shallot until you get a coarse paste.

In a wok, heat up the vegetable oil over medium-high heat. Add the paste to it and fry until fragrant.

Add the pork to the wok and break it up with the spatula into small pieces. Add the beans and stir well.

Add the sauce ingredients and correcting seasoning as needed. Keep stirring until the sauce becomes slightly thicker.  If it’s dry, add some water.

Before turning off the heat, add the basil leaves to the mixture and give it a couple of stirs. We only want to wilt the basil with the residual heat that is still in the pan.

Serve the pork dish along with steam rice and Thai-style crispy fried egg on top of the pork mixture.  Serve with Nam pla prik.

Thai style Crispy fried egg

1/4cup oil

2 to 4 eggs

Heat the oil in a wok.

Crack the eggs in the oil and fry until the eggs become golden.

Do not turn them over.

The egg yolk should not be runny but it’s should be gooey.

Take the eggs out of the wok and set them aside.

Nam Pla Prik (Fish Sauce with Chili)

1/4cup fish sauce

2 cloves of crushed garlic,

5 tablespoons lime juice

5 or more small green and red chillies

1 sliced golden shallot, optional

Place the all ingredients in a bowl.

Recipes