Pad Kaprao Moo
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 garlic clove (s), possibly 2
- 2 shallot (s)
- 2 spring onion (s)
- 1 bunch basil (Krapao, Holy basil)
- 0.5 teaspoon ½ chilli, dried and ground in a mortar
- 400 g minced pork
- 2 tablespoon fish sauce
- 2 tablespoon soy sauce, light
- 2 tablespoon, heaped soy sauce, dark, sweet
- 2 tablespoon, heaped oyster sauce
- some sesame oil, alternatively sunflower oil
- 2 cups jasmine rice or fragrant rice
Print Recipe
Pin Recipe Instructions
- First cook the rice according to the instructions on the packet or in the rice cooker.
- Meanwhile, cut the garlic into small cubes and the shallots and spring onions into rings. Wash the Krapao basil, pluck the leaves from the stems and roughly cut once or twice.
- Heat some oil in a wok or pan, add garlic and chilli and fry briefly. Add the minced meat and fry until it is done but not all of the liquid has evaporated. Now add the fish sauce, the two soy sauces and the oyster sauce to the meat and stir well. Add the shallots and spring onions and fry for another 3 minutes so that they still have a bite. Finally fold in the krapao and let it disintegrate briefly.
- Serve the Pad Krapao Moo with the rice or glass noodles.
- Note: Krapao is a variety of Thai basil. It is also known as holy basil. It is not the sweet Thai basil that is very common in Germany. This tastes more like aniseed. The dish also tastes good with sweet Thai basil, but then it is a different dish. Krapao can be bought in well-stocked Asian markets.
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