Thai
Pad Kra Pao
A fiery Thai holy basil stir-fry with seared minced meat, coarse chile-garlic heat, glossy sauce, and peppery basil perfume.
4 servings · 20 minutes prep · 8 minutes cook
Ingredients
Main
- 1 1/4 lb coarsely hand-minced pork shoulder or chicken thigh
- 12 Thai bird chiles
- 6 garlic cloves
- 2 tbsp avocado oil
- 1 tbsp Thai fish sauce
- 1 tbsp oyster sauce
- 2 tsp thin Thai soy sauce
- 1 tsp dark sweet soy sauce
- 1 tsp palm sugar
- 2 tbsp chicken stock or water
- 2 packed cups holy basil leaves
Directions
Method
- Pound the Thai bird chiles and garlic to a coarse paste.
- Stir the Thai fish sauce, oyster sauce, thin Thai soy sauce, dark sweet soy sauce, palm sugar, and low-sodium chicken stock together.
- Heat a wok over high heat until smoking. Add the avocado oil and chile-garlic paste, then stir-fry until aromatic, about 10 seconds.
- Add the pork shoulder or chicken thigh, spread it out, and sear for 30 seconds. Stir-fry until the center reaches 160°F for pork or 165°F for chicken, about 2 minutes.
- Add the sauce mixture and stir-fry until glossy and nearly dry, 45-60 seconds.
- Turn off the heat, add the holy basil, and toss just until wilted.
