Thai Pad Krapao with Holy Basil
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g round beef
- 1 medium onion (s)
- 1 bunch basil (Holy Basil), alternatively Thai basil
- 1 bunch snake beans or similar beans
- 1 red pepper (s)
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce, dark
- 1 tablespoon Ketjap Manis
- 1 teaspoon sugar
- 2 tablespoon peanut oil or vegetable oil
For the paste:
- 1 pinch (s) salt
- 3 clove (s) garlic
- 2 small chilli pepper (s), dried
Print Recipe
Pin Recipe Instructions
- Finely chop the garlic and chilli pepper and grind into a paste in a mortar with a pinch of salt.
- Cut the onion into small cubes. Cut the pepper and beans into small pieces.
- Now heat the oil in a wok or high pan. Briefly fry the paste and onions in it. Add the minced meat and continue frying until the meat becomes crumbly. Then add the fish sauce, oyster sauce, soy sauce and ketjap manis and let simmer. Now add the bell pepper, beans and sugar.
- Pluck the Holy Basil from the stalks and add to the wok. Cook everything for a few minutes until the Holy Basil crumbles.
- Jasmine rice is served with it. In Thailand, a fried egg is traditionally eaten with it.
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