Pad Kra Pao

Name: Pad Kra Pao
Yield: 2 servings
Cuisine: Thai
Ingredients: 320 g ground beef; 1 handful holy basil; 4 whole thai chilli; 2 whole red chilli; 3 clove garlic; 200 g jasmin rice; 50 g fish sauce; 1 whole lime; 20 g palm sugar; 100 ml chicken stock; 2 whole egg; to taste neutral oil; to taste salt; to taste black pepper

Serves 2

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Pad Kra Pao

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Serves 2

Directions

1Julienne one red chilli and slice thin rounds off one or two Thai chillis. Roughly chop the remaining chillies.
2Make the chilli garlic paste by grinding the roughly chopped chillies with 2 cloves of garlic and a little salt in a pestle and mortar.
3Pick basil leaves from stems and mince the remaining clove of garlic.
4Make optional Prik Nam Pla by mixing thinly sliced chilli rounds, minced garlic, 25g of fish sauce, juice of one lime, and sweeten with sugar to taste. Let rest.
5Cook rice by adding rice and 250ml water to a pan, bring to a boil, then reduce to a simmer and cook for 8 minutes or until water is absorbed.
6Heat oil in a wok or large fry pan on high heat. Add beef and brown for a couple of minutes.
7Add the chilli garlic paste and cook for one minute, then add the julienned chilli.
8Add chicken stock, fish sauce, and sugar. Cook and reduce for one minute until desired consistency is reached.
9Add basil and finish for 30 seconds, then set aside.
10Fry eggs in a decent amount of neutral oil at relatively high heat until edges are crispy.

Ingredients

320 g ground beef
1 handful holy basil
4 whole thai chilli
2 whole red chilli
3 clove garlic
200 g jasmin rice
50 g fish sauce
1 whole lime
20 g palm sugar
100 ml chicken stock
2 whole egg
to taste neutral oil
to taste salt
to taste black pepper

Equipment

pestle and mortarwoklarge fry panpan

Tips

Use Thai basil if holy basil is unavailable.
Use white sugar if palm sugar is unavailable.
Adjust Thai chillies count based on spice tolerance.
Do not wash the rice if you want a stickier finish.
Add stock slowly to avoid the dish becoming soupy.

Pad Kra Pao

Serves 2

tiktok.com

Pad Kra Pao

tiktok.com

Serves 2

Directions

1Julienne one red chilli and slice thin rounds off one or two Thai chillis. Roughly chop the remaining chillies.
2Make the chilli garlic paste by grinding the roughly chopped chillies with 2 cloves of garlic and a little salt in a pestle and mortar.
3Pick basil leaves from stems and mince the remaining clove of garlic.
4Make optional Prik Nam Pla by mixing thinly sliced chilli rounds, minced garlic, 25g of fish sauce, juice of one lime, and sweeten with sugar to taste. Let rest.
5Cook rice by adding rice and 250ml water to a pan, bring to a boil, then reduce to a simmer and cook for 8 minutes or until water is absorbed.
6Heat oil in a wok or large fry pan on high heat. Add beef and brown for a couple of minutes.
7Add the chilli garlic paste and cook for one minute, then add the julienned chilli.
8Add chicken stock, fish sauce, and sugar. Cook and reduce for one minute until desired consistency is reached.
9Add basil and finish for 30 seconds, then set aside.
10Fry eggs in a decent amount of neutral oil at relatively high heat until edges are crispy.