Pad Krapow – Thai stir-fry with pork and basil
Recipe for Thai stir-fry with pork and basil – Pad Krapow
Servings 4 people
Calories 423kcal
Ingredients
Pad Krapow – Thai stir-fry with pork and basil
- 500 g pork mince (or chicken mince)
- 4-5 cloves garlic, finely chopped
- 1 red chilli, finely chopped – taste it first
- 1 handful fresh basil leaves (about 20 g) – ideally Thai holy basil
- Oil
- Freshly ground pepper and salt, if needed
Marinade
- 2 1/2 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tsp fish sauce
- 2-3 tsp soft light brown sugar
To serve
- Cooked jasmine rice
- Fried eggs – ideally with a crispy base
- Lime and spring onions (optional)
Instructions
- Mix the ingredients for the marinade and set aside.
- Heat a frying pan over a medium heat and fry the garlic and chilli in a good glug of oil.*Remember to taste the chilli and adjust the amount to suit your own taste.
- Add the meat, brown it well and season with freshly ground pepper.I recommend squeezing the mince together in your hands first. That way the meat won't fry into strands, but will instead look and feel properly "minced".
- Once the meat is cooked through, pour over the marinade and toss everything well in the pan. Taste and add more soy sauce, oyster sauce, salt or pepper if you like.Add 1-2 tablespoons of water if you feel it needs a little more moisture.
- Turn off the heat and toss the fresh basil leaves through the pork.
- Serve with rice and a crispy fried egg with a soft yolk.Sprinkle with a little finely chopped spring onion, if you like.
Nutrition
Calories: 423kcal | Carbohydrates: 5g | Protein: 29g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 275mg | Sodium: 1265mg | Potassium: 476mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg