A super simple, super tasty and quick recipe. Just needs hot rice to go along with it. Once the stir fry is cooked serve it immediately.

Pad means Pork in Thai language. Ok, that’s what I thought till a reader of my post corrected me. 🙂 . Now I know pad / phad means stir fried. Even though here I’m using pork mince, minced chicken or beef is a good substitute.

Ka prao means Holy basil in Thai language. Since I was raised in a environment where holy basil is sacred, I’m using Thai basil in this recipe. Even Thai basil has significant reference in a particular religion. If you’ve any such reservations another option is to use sweet basil.

Thai red chillies are real hot peppers which can be almost equal to Habanero chillies in comparison, or so I feel that way 🙂 . In this recipe you can reduce the heat by adding less chillies, or by de veining it. Either way this dish requires the flavour of Thai red chilli peppers.

Prep all the ingredients including the sauces before starting to cook. This preparation is almost like Chinese stir fry where everything is quickly done.

Preparation time : 10 mts

Cooking time : 15 mts

Serves : 4

Ingredients :

  • 200g minced pork
  • 5 small shallots (sliced)
  • 3 garlic chopped
  • 5 Thai red chillies
  • 2 table spoon oil
  • 1 cup of Thai basil leaves ( or Sweet basil)
  • IMG_2510.jpg.pixlr

Sauce :

  • 2 table spoon soy sauce ( I’ve used naturally brewed soy sauce, I find it slightly different in taste from the other types.)
  • 1 table spoon oyster sauce
  • 2 table spoon fish sauce
  • 1 1/2 table spoon sugar ( I’ve used brown sugar)
  • IMG_2512.jpg.pixlr

Method :

  • Marinate the mince with 1/4 sauce mix for at least an hour. If not at least till you prep other ingredients.
  • Bring a wok ( a large kadai) to smoking hot and add oil to it.
  • Immediately add garlic and chilli and shallots, saute continuously for a minute. Do not allow to burn.
  • IMG_2511.jpg.pixlr
  • Add in the marinated mince and cook till the mince is almost done. Since it’s minced meat it’ll take only a few minutes to cook.
  • IMG_2513.jpg.pixlr
  • When the mince is almost done add in the remaining sauce mix.
  • Stir and mix till the sauce is absorbed in the mince. Careful not to dry out the meat.
  • Switch off the fire and add the basil leaves. The residual heat is enough to cook the basil.
  • Enjoy !

 

Stir-fried pork with Thai basil ( pad ka prao )
 
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A simple easy to make recipe which amazingly delicious !
Author:
Recipe type: Main
Cuisine: South-east Asian
Serves: 4
Ingredients
  • 200g minced pork
  • 5 small shallots (sliced)
  • 3 garlic chopped
  • 5 Thai red chillies
  • 2 table spoon oil
  • 1 cup of Thai basil leaves ( or Sweet basil)
  • Sauce :
  • 2 table spoon soy sauce ( I've used naturally brewed soy sauce, I find it slightly different in taste from the other types.)
  • 1 table spoon oyster sauce
  • 2 table spoon fish sauce
  • 1½ table spoon sugar ( I've used brown sugar)
Instructions
  1. Marinate the mince with 1/4 sauce mix for at least an hour. If not at least till you prep other ingredients.
  2. Bring a wok ( a large kadai) to smoking hot and add oil to it.
  3. Immediately add garlic and chilli and shallots, saute continuously for a minute. Do not allow to burn.
  4. Add in the marinated mince and cook till the mince is almost done. Since it's minced meat it'll take only a few minutes to cook.
  5. When the mince is almost done add in the remaining sauce mix.
  6. Stir and mix till the sauce is absorbed in the mince. Careful not to dry out the meat.
  7. Switch off the fire and add the basil leaves. The residual heat is enough to cook the basil.
  8. Enjoy !