Pad Krapow Moo
Savor the bold flavors of Pad Krapow Moo: spicy minced pork stir-fried with fragrant Thai basil.
Ingredients
- 600 g minced pork
- 4 garlic cloves
- 4 red chilies
- 2 tbsp neutral oil
- 2 tbsp fish sauce
- 2 tbsp light soy sauce
- 2 tsp cane sugar
- 2 handfuls Thai basil
- 4 portions jasmine rice
- 4 eggs
- 1 tbsp water
- salt
How to make it
- Cook the jasmine rice until fluffy and keep it warm while you finish the pork.
- Crush the garlic and chilies to a rough paste, then heat the neutral oil in a wok over high heat.
- Add the garlic-chili paste and stir for a few seconds until fragrant, then add the minced pork and break it up so the meat sears in small browned crumbles.
- Stir in the fish sauce, light soy sauce, cane sugar and water, then cook until the liquid is mostly gone and the pork looks glossy and well seasoned.
- Turn off the heat, toss in the Thai basil and stir just until the leaves wilt and turn deep green.
- In a separate pan, fry the eggs in a little oil until the edges are crisp and the yolks stay runny.
- Spoon the jasmine rice onto four plates, mound the pork stir-fry beside it, and set a fried egg on top of each portion.
- Season the eggs lightly with salt and serve immediately while the basil is still bright and aromatic.
