PORK & HOLY BASIL STIR-FRY (PAD KRA PAO)
This pad kra pao (pork & holy basil-stir-fry) features a key ingredient: holy basil! With jasmine rice, it's perfection. And it only takes minutes to make.
Provided by Sarah
Categories Pork
Time 15m
Number Of Ingredients 12
Steps:
- In a wok over medium high heat, add the oil, shallots and garlic, and fry for 3 minutes. Add the chilies and cook for another minute. Crank up the heat to high, and add the ground pork, breaking it up into small bits and allowing it to crisp up.
- Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.
Nutrition Facts : Calories 435 kcal, Carbohydrate 9 g, Protein 22 g, Fat 35 g, SaturatedFat 18 g, Cholesterol 82 mg, Sodium 929 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)
My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.
Provided by Chef John
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
- Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
- Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
- Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g
KAO PAD (THAI-STYLE FRIED RICE)
Make and share this Kao Pad (Thai-Style Fried Rice) recipe from Food.com.
Provided by MsBindy
Categories Short Grain Rice
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Choose and prepare vegetables. Select a combination with a variety of colors.
- In a wok, heat the oil and stir fry the ginger and garlic until golden.
- Remove them with a slotted spoon and save for later.
- In the same oil, stir-fry the vegetables until just cooked. Add the harder ones (like carrots) first, and the tender ones (like sprouts) last.
- Remove the vegetables from the wok and set aside.
- Add the rice to the wok and heat thoroughly.
- With your stirring spoon, make a hole in the center of the rice, down to the wok and put in the eggs.
- Stir until they are pretty well set before you mix them into the rice. The more you cook the eggs before stirring them into the rice, the drier the dish will be.
- Add the tomatoes, the reserved ginger and garlic and the stir-fried vegetables.
- Finally, mix in the chili sauce, soy sauce and lime juice.
- For serving, top each serving with thin slices of scallions. Put thin slices of lime on the side.
PAD KRAPOW GAI (THAI BASIL CHICKEN)
As dynamic as it is speedy, this ground chicken and green bean recipe from "Night + Market" (Clarkson Potter, 2017) by Kris Yenbamroong and Garrett Snyder, delivers a wallop of flavor with punchy ingredients that stir-fry in just 15 minutes. While this popular Thai street food can be whipped up using a range of proteins, Mr. Yenbamroong refers to his riff as "low-rent" because it's prepared with ground chicken rather than pricier slices of meat. It's piled with basil; Thai basil or holy basil provide more assertive licorice notes, but sweet basil adds herbal bursts of brightness. Spiked with Thai seasoning (see Tip), the chicken mixture is salty on its own, but it's inextricably linked with rice, and imparts the right amount of salinity when dispersed.
Provided by Alexa Weibel
Categories dinner, easy, for two, quick, weeknight, poultry, main course
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.
- Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes.
- Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.
- Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.
THAI CHICKEN FRIED RICE WITH BASIL - KAO PAD KRAPAO
Make and share this Thai Chicken Fried Rice with Basil - Kao Pad Krapao recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- In a wok or large skillet, stir-fry garlic in oil until golden; then add chilies and chicken and stir-fry until chicken is cooked.
- Add rice, sugar, fish sauce, and soy sauce, and stir-fry, mixing gently.
- When well mixed, add shallots, basil leaves and cilantro; cook another minute or so, and serve.
- If you desire, serve with lime wedges, chile sauce, fish sauce, or soy sauce at the table.
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