This is one of the most famous Thai stir fry dishes. Pad means fried and Kra Pao means holy basil in Thai, and this herb is an important ingredient in this dish. You can also use Thai sweet basil, although it won't be quite the same. Either way, it's super tasty!
Ingredients
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp light soyasauce
- 1 tbsp dark soyasauce
- 1 tbsp brown sugar
- dl chicken broth
- 2 clove garlic
- 1 x thai chili
- 1 x red onion
- 100 g asparagus beans
- 350 g chicken mince
- 1 handful holy basil
Method
- Start with the wok sauce: Mix oyster sauce, fish sauce, light soy sauce, dark soy sauce, brown sugar and 1/2 dl chicken broth (1/2 dl water mixed with either 1/2 chicken bouillon cube or 1/2 teaspoon chicken bouillon powder) in a bowl and set aside .
- Put the garlic and chilli in a mortar and pestle and mash it into a paste. (Or finely chop it with a knife). Cut the red onion into slices, cut the green beans into smaller pieces and pick the leaves of the holy basil until you have a good handful.
- Fry the chilli and garlic paste in a little oil for 1-2 minutes and add the minced meat. Fry for 3-4 minutes until the meat is well browned, and add the green beans, onion and woksauce. Let it simmer for 1-2 minutes and stir in holy basil just before serving!
- Serve hot over rice and top with a fried egg and some more chopped chilli if you want that extra kick!
