Minced Pork or Chicken with Thai Basil Bangkok Style (Pad Kra Pao)


2-3 servings

1 lb ground pork or chicken

7 large cloves garlic, sliced

☐ 7 Thai bird chilies

☐ 1 large shallot, chopped

☐ 2 tbsp vegetable oil

☐ 1 tbsp fish sauce

2 tbsp light soy sauce

1 tbsp dark sweet soy sauce

1 tbsp oyster sauce

1 cup holy basil leaves (If you live in Los Angeles, you can find this at Silom Supermarket or other markets in Thai Town - Hollywood)


- In a mortar, pound together the garlic, chilies, and shallot until you get a coarse paste.

- In a skillet, heat the vegetable oil over medium-high heat. Add the paste and fry util fragrant. Add the meat to the skillet and break it up into small pieces. Add the remaining ingredients (except the basil leaves), correcting seasoning to your liking. Once the meat is cooked through, check the amount of liquid. If it's too dry, add a little bit of water.

- Then add the basil leaves to the mixture and if it a couple of stir.

- Serve over hot rice. Add a Thai-style crispy fried egg on top. Enjoy!

This post contains affiliate links that at no additional cost to you, I may earn a small commission. Thanks. :)


Hope you enjoy!