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.
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