Pad Kra Pao, also known as Thai basil chicken stir-fry, is a dish famous for its perfect balance of flavors and textures. It showcases a delightful combination of ground meat, usually chicken or pork, fresh Thai basil, fragrant garlic, spicy chilies, and a mix of classic Thai sauces.
3-5Thai bird's eye chiliesadjust according to your preference for spiciness
3garlic cloves
1/4cupfresh holy basil leavescan substitute with Thai basil if not available
1tablespoonoyster sauce
2tablespoonsfish sauce
Instructions
Start by doing some light preparation work. Roughly chop the Thai bird's eye chilies and garlic.If you have a mortar and pestle, crush them together to release their flavors. Alternatively, you can use a food processor and pulsate for a few seconds.Set the mixture aside. Next, wash the holy basil leaves and let them dry, or use a salad spinner to remove excess water.
Heat 2 tablespoons of vegetable oil over medium heat in a wok or large skillet. This will help to create a non-stick surface for your Pad Kra Pao.
Add the chili and garlic mixture you prepared into the hot oil. Stir-fry for about 1-2 minutes, making sure not to let the garlic burn.You want to create a rich and fragrant aroma.
Increase the heat to high and add the ground meat to the wok or skillet. Use a spatula or wooden spoon to break the meat into smaller pieces, stirring constantly to ensure even cooking. Continue cooking until the meat is crispy and browned on the edges.
Mix the oyster sauce and fish sauce in a small bowl to create your sauce mixture. Pour this over the stir-fried meat, making sure to coat it well. Stir-fry for 1-2 minutes, allowing the flavors to meld together.
Lower the heat back to medium, and add the fresh holy basil leaves to the pan. Cook for about 30 seconds to a minute until the basil begins to wilt.
Serve your Pad Kra Pao hot with steamed jasmine rice and a fried egg on top, a popular street food and comfort food combination in Thailand. Enjoy!