My version of Thai Basil Beef (Pad Ka Prao) with dried chillies, topped with fried eggs. Thai basil beef (aka pad graw prow). The dish I order almost every time I set foot in a Thai restaurant, and one of my favorite things to cook at home. While we've posted a recipe for Thai Basil Chicken in the past, this beef version has a more intense flavor that comes from the darker, richer sauce used.
I love to get it over rice served along with a Thai style fried egg. If you love the smell of basil, I guarantee you will love this. In this Thai basil chicken recipe, you'll learn to cook an authentic Thai street version of the dish. You can have My version of Thai Basil Beef (Pad Ka Prao) with dried chillies, topped with fried eggs using 17 ingredients and 6 steps. Here is how you achieve that.
Ingredients of My version of Thai Basil Beef (Pad Ka Prao) with dried chillies, topped with fried eggs
- You need 400 g of Beef mince (or chicken or pork).
- Prepare 2 Tbsp of Oil.
- Prepare 2 Tbsp of Garlic, minced.
- You need 10 g of Large Dried Chillies (mild), roughly pounded.
- You need 2-4 of Small Dried Chillies (hot), roughly pounded.
- You need 1 Tbsp of Oyster Sauce.
- Prepare 1 Tbsp of Thai Seasoning Sauce.
- Prepare 1 Tbsp of Fish Sasuce.
- It’s 1 Tbsp of Sweet Soy Sauce (or Kecap Manis).
- You need 1 tsp of Light Soy Sauce.
- Prepare 1 handful of Basil or Thai Holy Basil.
- You need of Optional Fried Egg:.
- It’s 2 of Eggs.
- Prepare of Oil for frying.
- You need of Spicy Fish Sauce (Nam Pla Prik).
- Prepare 3 of Red Chillies, cut into thin slices.
- It’s 2 Tbsp of Fish Sauce.
Thai basil chicken, better known in Thai as pad kra pao When that happens in Thailand, pad kra pao gai (ผัดกระเพราไก่, with chicken), or any type of meat stir fried with Thai holy basil, is a dish that comes. When my husband and I lived in St. Louis, there was a Thai food restaurant that we frequented that was unlike any other; I'm salivating The king of street food in Thailand is called Phat kaphroa, and it's made with your choice of meet (pork, chicken, beef, or seafood), stir fried with Thai. This flavourful and spicy Thai stir-fry featuring holy basil is a classic.
My version of Thai Basil Beef (Pad Ka Prao) with dried chillies, topped with fried eggs step by step
- Heat oil in a pan over medium heat. Add garlic + large dried chillies + small dried chillies. Fry until fragrant.
- Add beef mince, break it up the lumps. When the beef is almost cooked through, season with oyster sauce + Thai seasoning sauce + sugar + sweet soy sauce + soy sauce. Keep frying over medium heat until it's dry-ish..
- Add basil leaves. Turn off heat. Stir to mix..
- In a small pan or pot, add oil up to about 1 cm height. Heat over high heat until oil is hot. Add one egg. Let the egg white cook until it's crispy..
- When the egg white is crispy enough, gently scoop up the hot oil over the top of the egg to evenly cook the egg whites, and creates a thin coating over the egg yolk. Remove from pan. Repeat with the second egg..
- Mix together fresh chillies + fish sauce. Serve everything together with steamed rice..
Can be made with chicken This popular Thai dish has many English spellings: Pad Kra Pao, Pad Ka Prao, Pad Ka Pow, Pad Krapow…etc. For a truly classic way to serve this dish, pour it over rice and top with a fried egg! Pad Ka-Prao (ผัดกะเพรา) – SheSimmers recipe by Leela Punyaratabandhu, author of Simple Thai Food Holy Basil (Bai Ka-Prao ใบกะเพรา) – Notice the jagged edges and fuzzy leaves and stems. So, in order to come up with a homemade version similar to what you've had at a street food stall or. This Thai stir-fry is made of minced meat, chilis and basil.