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Stir Fried Pork with Holy Basil and Chilies Recipe (phat gaphrao muu sap)
Ingredients
- 200 gr minced pork meat (เนื้อหมูบด)
- 1 1/2 tablespoons Thai garlic (กระเทียมไทย)
- 1 1/2 tablespoons fresh red and green Thai bird's eye chilies (phrik kee noo) (พริกขี้หนูแดง และ เขียว)
- 1 cup holy basil (ใบกะเพรา)
- 1/2 teaspoon dark soy sauce (ซีอิ้วดํา)
- 3/4 tablespoon pork lard (น้ำมันหมู)
Season with:
- 1 tablespoon light soy sauce (ซีอิ๊วขาว)
- 3/4 tablespoon oyster sauce (ซอสน้ำมันหอย)
- 1/4 teaspoon ground white pepper (พริกไทยป่น)
- pinch sea salt (เกลือทะเล)
- 3 tablespoons water or stock (น้ำเปล่าหรือน้ำสต๊อก)
Instructions
- In a pestle and mortar, roughly crush the garlic. Add the bird’s eye chilies; pound together until all the chilies are bruised. Set aside.
- Mix all the seasoning ingredients and set them aside.
- Place a well-seasoned wok over medium-high heat.
- When the wok is hot, pour in the oil followed by the garlic and chilies mixture. Stir fry quickly until fragrant; do not allow the garlic to brown.
- Add the minced pork and quickly stir fry, breaking down all the lumps. Continue stir frying the meat until all the liquids have completely evaporated, and the meat dries up and start to brown.
- Sprinkle dark soy sauce over the meat and stir fry until the meat turns a nice dark color.
- Add the seasoning sauce. Mix together and wait for the sauce to thicken.
- Turn off the heat and add the holy basil leaves. Incorporate the basil leaves into the dish using only the residual heat: cooking the basil leaves will cause them to turn black, and will also impair the flavor of the dish.
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When I was young my mom cooked a dish look like this but no chili no long green beans and used the Thai sweet basils[โหระพา], the test rather sweet. When I grew up she added some crushed chilies some peppers and the test not too sweet. Till now this dish is one of my favorite. One dish you should try is using the same ingredients but fried pork clotted blood in stead of egg plants .Happy to share with you. Thanks again kha .
I love this food Now I know how to cook Thanks
I cooked this recipe exactly as shown but without the eggplant, and instread served it with rice. It was the best Pad Krapao Moo I have ever eaten. So much good flavour. It put a smile on my face. This is a great site I appreciate your recipes.
Kop khun mak.
I cook this with thin strips of chicken breast,15 cloves of garlic and a little fish sauce,as well as all other listed ingredients.my favourite.
Thanks. I was wondering if I could do this with chicken instead of beef or pork. Thanks.
of course ! any protein for that sake ….
Just finished cooking and eating this dish, exactly the way shown in clip, minus some hot peppers, and it is awsome! thank you for letting us into this world of Thai cooking.
I remember the woman just outside Topaz Tower that made the best version of this dish. So delicious…
I too have some places that managed to register this dish in my memory, topaz tower is now a high rise condominium
Can’t wait to try some of your recipes.
Needs half an onion roughly chopped and fried with the meat. Lived in Thailand 12 years, some places make with, some without. One of the first things I cooked here. Always preferred it with onion. Quick, very hot oil fried egg on the top and it’s one of Thailand’s most popular breakfasts, but is eaten for any meal too.
There’s an old lady in our village in Ban Pao.
I buy this from her three times a week.