Spicy Thai Basil Stir-fry (Pad Kapow). Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Garden At Home With Sarah Raven, Wide Range of Products Available Online Pad Krapow, Pad Kapow, Pad Gra Pow, Phat Kaphrao or how-ever the hell you want to spell it, is just minced meat, sometimes fish, fried with basil garlic and chillis.

Spicy Thai Basil Stir-fry (Pad Kapow) Super simple and super easy, a great way to start off your Thai cooking journey. Pad Krapow, Pad Kapow, Pad Gra Pow, Phat Kaphrao or how-ever you want to spell it, is just minced meat, sometimes fish, fried with basil garlic and chillis. Super simple and super easy, a great way to start off your Thai cooking journey. You can cook Spicy Thai Basil Stir-fry (Pad Kapow) using 9 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Spicy Thai Basil Stir-fry (Pad Kapow)

  1. You need of Minced Meat/ Ground Meat- About 500g should be okay, any mince is fine I like using Pork.
  2. Prepare of Lots of Garlic- Probably a whole head if that's what it's called.
  3. It’s of Chillis (I always use Birds Eye chillis)- Use as many as you like. You know what you can handle.
  4. It’s 1-2 sticks of Lemongrass- About.
  5. Prepare of Holy or Thai Basil- A handful of the leaves.
  6. It’s 1 tbsp of Dark Soy Sauce.
  7. Prepare 1 tbsp of Sugar.
  8. You need 2 tbsp of Oil.
  9. Prepare 2 tbsp of Light Soy Sauce-.

Spicy Thai Basil Stir-fry (Pad Kapow). Stir in shallots, garlic, and sliced chilies. Before everything starts crisping up and browning add the meat, turn the heat up to mid/high and begin stir-frying until the minced pork has cooked. Pad Krapow, Pad Kapow, Pad Gra Pow, Phat Kaphrao or how-ever the hell you want to spell it, is just minced meat, sometimes fish, fried with basil garlic and.

Spicy Thai Basil Stir-fry (Pad Kapow) step by step

  1. Start by peeling the head garlic. It's an annoying job and what I usually just do is crush it then the skin comes straight off, it doesn't really matter that we're crushing it because we're going to chop it anyway..
  2. Cut the stem off the chillis and roughing chop them up but not too finely..
  3. Cut the lemongrass in half and roughly chop that too..
  4. Combine the lemongrass, chilli and garlic and start mincing them all together until they're all roughly the same size pieces, put it into a bowl and it's time to cook!.
  5. On medium heat pour your oil and add the mixture we minced earlier, don't fry too much just gently heat up until fragrant..
  6. Before everything starts crisping up and browning add the meat, turn the heat up to mid/high and begin stir-frying until the minced pork has cooked..
  7. Now it's time to add everything else, pour the light soy sauce, dark soy sauce, a spoon of sugar and keep stir-frying..
  8. Now depending on what kind of basil you bought this can go either way. If you bought the frozen basil put the cubes in and keep stir-frying until they've defrosted and you can smell the basil-y aroma. If you have fresh basil which I recommend getting then turn off the heat and add your basil leaves no stems they're way too firm and give it a little toss and you're done..
  9. Serve with rice and a fried egg and you're done!.

If you don't have palm sugar, use brown sugar. Remove the wok from the heat, put the basil leaves into the wok and stir-fry until they wilt. Serve the stir-fry alongside your jasmine rice and dig in. This Thai stir-fry sauce is an absolute classic and so versatile! Perfect on top of rice or noodles and with your choice of meat.

source: cookpad.com