Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, spicy thai basil stir-fry (pad kapow). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Spicy Thai Basil Stir-fry (Pad Kapow) is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Spicy Thai Basil Stir-fry (Pad Kapow) is something that I’ve loved my entire life.
This popular Thai dish has many English spellings: Pad Kra Pao, Pad Ka Prao, Pad Ka Pow.etc. But they all point to this same delicious, rustic, spicy stir. Stir in shallots, garlic, and sliced chilies.
To get started with this recipe, we have to first prepare a few components. You can have spicy thai basil stir-fry (pad kapow) using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Spicy Thai Basil Stir-fry (Pad Kapow):
- Take Minced Meat/ Ground Meat- About 500g should be okay, any mince is fine I like using Pork
- Make ready Lots of Garlic- Probably a whole head if that's what it's called
- Take Chillis (I always use Birds Eye chillis)- Use as many as you like. You know what you can handle
- Prepare 1-2 sticks Lemongrass- About
- Make ready Holy or Thai Basil- A handful of the leaves
- Prepare 1 tbsp Dark Soy Sauce
- Take 1 tbsp Sugar
- Take 2 tbsp Oil
- Take 2 tbsp Light Soy Sauce-
This flavourful and spicy Thai stir-fry featuring holy basil is a classic. Can be made with chicken, pork or beef and served with a fried egg! Pad Gaprao (Pad Kra Pao) ผัดกะเพรา Chicken Stir-Fry with Holy Basil. Omit the chili if you don't like spicy food, otherwise, choose a number of peppers based on your liking of mouth fire!
Steps to make Spicy Thai Basil Stir-fry (Pad Kapow):
- 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.
- Cut the stem off the chillis and roughing chop them up but not too finely.
- Cut the lemongrass in half and roughly chop that too.
- 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!
- On medium heat pour your oil and add the mixture we minced earlier, don't fry too much just gently heat up until fragrant.
- 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.
- Now it's time to add everything else, pour the light soy sauce, dark soy sauce, a spoon of sugar and keep stir-frying.
- 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.
- Serve with rice and a fried egg and you're done!
To Cook Heat oil over low heat. Add Valcom Basil Stir-Fry Paste and stir-fry until fragrant. Garnish with basil leaves and red chilli, then remove from heat. This pad kra pao (pork & holy basil-stir-fry) features a key ingredient: holy basil! This is also the kind of basil most commonly used in Thai restaurants here in the States, I believe.
So that’s going to wrap it up for this special food spicy thai basil stir-fry (pad kapow) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
