Thai Ground Pork Stir Fry with Basil ‘Pad Krapow’
Like many other Thai foods, this is a very appetizing dish that goes very well with fragrant jasmine rice. I just made it a few days ago and now I’m in the mood of making it again!It’s very easy to prepare, and I guarantee your belly will be satisfied, adding bowls and bowls of jasmine rice to go with it 🙂
Thai Ground Pork Stir Fry with Basil ‘Pad Krapow’
Thai Ground Pork Stir Fry with Basil ‘Pad Krapow’ (serves 2-3 people):
Ingredients:
1/2 ground pork (optional– lightly seasoned with little salt and ground white pepper)
1 tbsp rice cooking wine
3 cloves garlic– chopped
3-4 Thai red hot peppers– chopped
1/2 medium onion– diced
1/2 red bell pepper– diced
handful Thai basil leaves
Seasoning sauce (mix well):
2 tbsp soy sauce
2 tbsp fish sauce– “Three Crabs” brand preferred
1 tsp sugar>
juice of 1 lemon or lime
Method:
- Add 1 tbsp cooking oil to a hot wok. Add ground pork. Stir the meat to have a roughly even layer (not a big lump). Fry til the bottom is slightly brown. Stir around to loose up the meat. Add cooking wine (a must!) to remove any meat smell/taste.
- Add in garlic and red hot peppers. Stir until it gets aromatic.
- Add in seasoning sauce. Cook for 1-2 minutes for the pork to soak up the flavor. When the sauce is almost dry, add in diced onion and red bell pepper and stir a few times.
- Add in basil leaves and make a few stirs, until the basil leaves are wilted. Dish out and serve immediately with jasmine rice.
Regina’s Note:
- Thai basil leaves— Use Thai basil, not sweet basil which is used in western cuisine. And don’t be stingy about it– it’s the soul of this dish.
- If lime is used, you might need a little more sugar to balance the sour taste.
Queen of the Chennaults 