Summary

Ingredients

• 6 cloves garlic, peeled
• 3 large chilli pepper (s), red, possibly partly pitted
• 1 onion (s), diced
• 1 tablespoon curry paste, red
• 5 tablespoon oil
• 600 g minced pork, lean
• 4 kaffir lime leaves, Bai Magrood
• 4 tablespoon pepper - grains, fresh greens
• 4 sprigs basil, holy (Bai Kaphrao)
• 2 tablespoon oyster sauce
• 3 tablespoon fish sauce
• 1 teaspoon sugar
• Salad-leaves

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Instructions

1. Mash the garlic, the large chillies, the onion and the red curry paste in a mortar to a paste.
2. Heat the oil in the wok and fry the paste for about 30-60 seconds. Then add the minced pork and continue frying for 4-5 minutes.
3. Tear the magrood leaves into large pieces and stir in with the peppercorns and the coarsely plucked basil leaves.
4. Pour a dash of water and season with fish sauce, oyster sauce and sugar.
5. Arrange on lettuce leaves.
6. (You can also replace the minced pork with minced chicken.)
7. We recommend frying this dish in two parts and keeping the first part warm. The meat can then be cooked more safely and it will not absorb liquid as easily as it is cooked.
8. If at all possible, be sure to use the Bai Kaphrao, this is typical for this dish and tastes very different from Bai Horapha, the usual Thai basil.