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THAI CUISINE

 

Pad Kra Pao

 

Let's kick off this series with a very popular, simple, flavorful, and yet versatile dish - the "Pad Kra Pao" - Thai holy basil stir fried with garlic, Thai chili, seasoning and a choice of protein. In the classic way it will be served over rice and on top with a crispy fried egg.

This dish can be seen everywhere - at markets, street food stalls, food courts and restaurants. It is also not expensive, easy to prepare and a convenient choice for a tasty proper meal anytime of the day.

Although this dish is most popular with minced pork or chicken, you can make it with just about every kind of ingredients available. Beef, seafood, or even vegetarian version made with tofu or mushrooms can be found.

𝙄𝙣𝙨𝙞𝙙𝙚𝙧 𝙏𝙞𝙥 : In Thai cuisine garlic and chilies are usually stamped and mashed in a mortar. Unlike mincing, grinding really releases all the juices and oils of the chilies and garlic and it brings out an extra depth of flavor, which in return makes the entire dish of Thai basil more vibrant, garlicky and spicy.

 

 

INGREDIENTS

• 5-10 Thai chilies, or to taste
• 5 cloves garlic
• 1 spur chilies or another mild, red pepper, chopped
• ½ cup long beans, cut into short pieces
• ½ small onion, diced
• 300g chicken, coarsely ground (see video for how to grind your own chicken)
• 1 Tbsp oyster sauce
• 1 Tbsp soy sauce
• 2 tsp fish sauce
• 1½ tsp black soy sauce (or sub dark soy sauce and reduce regular soy sauce to 2 tsp)
• 2 Tbsp water
• 1 ½ tsp sugar
• 1 ½  cup holy basil leaves, loosely packed (see note)
• Vegetable oil, as needed 
• 2-3 eggs (1 per person)
• Jasmine rice for serving
• Prik Nam Pla (condiment for seasoning the egg, optional): Mix together some fish sauce, a squeeze of lime juice, chopped Thai chilies, and chopped garlic.

 

Note: If you don't have holy basil, Thai basil will work fine; however, I have found that regular Italian basil actually has a more similar flavour to holy basil than Thai basil does, so that will work as well!

 

COOKING INSTRUCTIONS

1. Pound Thai chilies into a fine paste.
2. Add garlic and spur chilies and pound into a rough paste.
3. Combine oyster sauce, soy sauce, fish sauce, black soy sauce, water and sugar; stir to dissolve the sugar.
4. In a wok or a large saute pan, saute the garlic-chili paste in a little vegetable oil over medium high heat until the garlic starts to turn golden.
5. Add chicken and toss until they're no longer in big clumps. Add the sauce and continue tossing until the chicken is almost done.
6. Add onions and long beans; toss until the chicken is done.
7. Remove from heat and stir in the holy basil.
8. Taste and adjust seasoning as needed.

Recommend by your Thai Insider.

𝗔𝗨𝗧𝗛𝗘𝗡𝗧𝗜𝗖 𝗝𝗢𝗨𝗥𝗡𝗘𝗬𝗦.
𝘜𝘯𝘪𝘲𝘶𝘦. 𝘐𝘯𝘴𝘱𝘪𝘳𝘪𝘯𝘨. 𝘙𝘦𝘴𝘱𝘰𝘯𝘴𝘪𝘣𝘭𝘦.

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