Pad Kra Pao - Thai Basil Stir-fry

1. Prepare the chili paste

In a mortar, crush:

• chili
• garlic

You should get an aromatic, slightly lumpy paste.

2. Frying the meat

Heat a wok or large frying pan over high heat.
Add the meat and fry without stirring until browned.

3. Liquid reduction

Stir occasionally and fry until all the liquid evaporates – this is key to deep flavor.

4. Add aromatics

Push the meat aside, add oil and the chili-garlic paste.
Fry for a moment until the garlic starts to turn golden.

5. Season

Add:

• fish sauce
• sugar
• broth or water

Mix thoroughly.

6. Add bell pepper

Add the milder chili and fry for about 30 seconds.

7. Add basil

Remove from heat, add basil and mix until wilted.

How to make a perfect fried egg?

• Heat oil
• First, fry the egg white (crispy edges!)
• Add the yolk and fry to desired consistency

How to serve Pad Kra Pao?

Serve:

• with jasmine rice
• with a fried egg on top

Optionally, drizzle with prik nam pla sauce to enhance the flavor.

Prik Nam Pla - Thai sauce for Pad Kra Pao

Mix:

• fish sauce
• chili
• lime juice

This is a classic accompaniment to many Thai dishes.

Which basil for Pad Kra Pao?

Best options:

1. Holy basil – authentic flavor
2. Italian basil – best substitute
3. Thai basil – less recommended (changes the flavor profile)

Tips and tricks

• Use high heat – this is key to stir-fry flavor
• Don't skimp on chili
• Dish ready in less than 20 minutes
• Naturally gluten-free