Spicy Thai Basil Stir-fry (Pad Kapow)

Name: How to cook Spicy Thai Basil Stir-fry (Pad Kapow) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Jimphras Kitchen

Spicy Thai Basil Stir-fry (Pad Kapow)

Pad Krapow, Pad Kapow, Pad Gra Pow, Phat Kaphrao or how-ever you want to spell it, is just minced meat, sometimes fish, fried with basil garlic and chillis. Super simple and super easy, a great way to start off your Thai cooking journey.

Ingredient

Food ration :

2 servings

Cooking time :

20 mins

1-2 sticks

Lemongrass- About

1 tbsp

Dark Soy Sauce

1 tbsp

Sugar

2 tbsp

Oil

2 tbsp

Light Soy Sauce-

Cooking instructions

* Step 1

Start by peeling the head garlic. It's an annoying job and what I usually just do is crush it then the skin comes straight off, it doesn't really matter that we're crushing it because we're going to chop it anyway.

* Step 2

Cut the stem off the chillis and roughing chop them up but not too finely.

* Step 3

Cut the lemongrass in half and roughly chop that too.

* Step 4

Combine the lemongrass, chilli and garlic and start mincing them all together until they're all roughly the same size pieces, put it into a bowl and it's time to cook!

* Step 5

On medium heat pour your oil and add the mixture we minced earlier, don't fry too much just gently heat up until fragrant.

* Step 6

Before everything starts crisping up and browning add the meat, turn the heat up to mid/high and begin stir-frying until the minced pork has cooked.

* Step 7

Now it's time to add everything else, pour the light soy sauce, dark soy sauce, a spoon of sugar and keep stir-frying.

* Step 8

Now depending on what kind of basil you bought this can go either way. If you bought the frozen basil put the cubes in and keep stir-frying until they've defrosted and you can smell the basil-y aroma. If you have fresh basil which I recommend getting then turn off the heat and add your basil leaves no stems they're way too firm and give it a little toss and you're done.