Delicious Thai Basil Pork Stir-Fry (Pad Kra Pao)
ID: cb53f937...
A classic and popular Thai street food dish featuring minced pork stir-fried with fragrant holy basil, garlic, and fiery chilies. It is savory, spicy, and perfectly served over warm steamed rice.
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🍳 Cooking Flow
Prepare ingredients by plucking holy basil leaves, de-stemming chilies, and peeling garlic. → Coarsely crush garlic and chilies together in a mortar and pestle. → Stir-fry the chili-garlic paste in hot oil until aromatic, then add and cook the minced pork. → Season with fish sauce, thin soy sauce, and dark soy sauce. → Toss in the holy basil, stir quickly until wilted, and serve immediately over hot rice.
Cooking Steps
Brief Cooking Order
Prepare ingredients by plucking holy basil leaves, de-stemming chilies, and peeling garlic. → Coarsely crush garlic and chilies together in a mortar and pestle. → Stir-fry the chili-garlic paste in hot oil until aromatic, then add and cook the minced pork. → Season with fish sauce, thin soy sauce, and dark soy sauce. → Toss in the holy basil, stir quickly until wilted, and serve immediately over hot rice.
Introduction
A classic and popular Thai street food dish featuring minced pork stir-fried with fragrant holy basil, garlic, and fiery chilies. It is savory, spicy, and perfectly served over warm steamed rice.
Step 1
Pluck the holy basil leaves from the stems and put them aside in a basket.
Step 2
Remove the green stems from all the fresh red chili peppers.
Step 3
Place the garlic cloves in a mortar and lightly smash them to easily peel off the skin.
Step 4
Add the peeled garlic and chilies into the mortar and pound them until coarsely crushed.
Step 5
Heat a wok on the stove over medium-high heat, add cooking oil, and swirl it around.
Ingredients List
Important Notes
Use authentic Thai holy basil (Bai Kra Pao) rather than sweet basil or Italian basil for the signature peppery taste.
10 chilies will make the dish highly spicy and authentic; feel free to adjust the number of chilies to your spice tolerance.
Avoid overcooking the holy basil; stir it in at the very end and cook just until it wilts to keep its vibrant color and fresh aroma.
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