Pad Krapow nua/ Stir fried beef with chilli and basil

Food soundtrack: Spice up your life by Spice Girls

Another Thai favorite

This dish is made everywhere, a go to favorite for everyone and you really do need a fried egg with a runny yolk.

Oh, the Thai style we fry the egg in loads of oil to get it real crispy on the edges.

Stir fried meat with basil and chilli is one of those super simple go-to dishes that people always order.  Its quick, simple and full of flavor.  This dish is a favorite for many of my friends who come and visit Thailand, but you will need to take a little bit of spice.

The great thing about this dish is that you can choose your meat; Be it ground, lean beef, pork or chicken, seafood even. My favorite is ground chicken or beef.  The only tricky part is that to get the right flavor you need Thai holy basil, in other parts of the world you might get this in your local Asian shop but normal basil works too.

for two

  • 250 g of ground or lean meat
  • 2 bird eye chilies very finely chopped
  • 3 garlic cloves very fine chopped. (mix garlic and chili together) (if you are training your palette to eat more spicy use large chili instead of birds eye)
  • 1 tbsp fish sauce
  • 1/2-1 tbsp Thai soy sauce
  • 1 tbsp oyster sauce
  • 1 cup of basil leaves
  • 1 large chilli sliced
  • 2 longs beans chopped into tiny bits.
  • oil for cooking

1. In a wok or frying pan heat up the oil til its sizzling hot then add the chilli garlic mix (if you don’t want too spicy, add less or use less chillies) you really want it to sizzle and you will be hit with this spicy aroma. Stir well for about a minute

2. Add the meat and mix well. Add all the sauces

3. Stir in the long beans and the sliced large chili. Finish off with adding all the holy basil. Stir well together.  If you want a little bit more runny sauce, add a bit of water.

Serve with rice and a fried egg on top.

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8 Responses to Pad Krapow nua/ Stir fried beef with chilli and basil

  1. Dan Locke says:

    Ahhh! I can smell this all the way to Los Angeles! Thank you very much for what you are doing here. I am going to pass this on to my BEST FRIEND who loves to cook. Do you like to travel? Are these your photographs as well? Do you mind giving your tips also for nice photography of your recipes? If these are “copy and paste”; please don’t mind. Beauty (and “tasty”) are wonderful no matter how they got here.

  2. Anonymous says:

    oh this is one of my favorites…been wanting to learn how to make this for long time…Thank you Mother Michelina!!!!

  3. one can argue that it can go both ways

  4. Most of the times i visit a blog I notice that most blogs are amateurish. On the contrary,I could honestly say that you writting is decent and your website solid.

  5. Anonymous says:

    Detail: Add the bai krapao BEFORE you add liquids. it’s flavour releases way better when baked.

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