Thai Basil Stir-Fry (Put Kaprow)
FrancesRen
Photo by James Ransom
- Serves
- 2
Hands down this is my ultimate comfort food. Served all day on the streets, though eaten mostly during breakfast and all throughout daytime. This one meal dish is stir-fried quickly and gobbled down even quicker. Pork, chilies, a few sauces thrown in, finishing with a big generous handful of thai basil, and topping off with a fried egg and a splash of fish chili sauce onto the rice. (Making it at home, I like to put the additional red/yellow bell pepper for color and nutrition)
Ingredients
The Stir-Fry
- 300 grams of ground beef (can substitute with any other meat)
- 1 red onion, sliced thinly
- 3 to 5 thai chilies, chopped
- 3 to 5 cloves of garlic, peeled and chopped
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon brown sugar
- 1 cup thai basil leaves, packed
- Generous pinch of ground white pepper
- 1 fried egg per person, finishing with a dash of soy sauce
Fish chili sauce
- 2 to 3 thai chilies, chopped
- 1 tablespoon fish sauce
- 1/4 cup spring water
- 1 clove of garlic, chopped (optional)
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Directions
Instructions
- Step 1
Make the chili sauce, combine and set aside.
- Step 2
Heat the woke with 1 tbsp of oil, when oil just starts to smoke, add garlic, chili, sugar and onion; stir-fry until onions are soft and golden brown.
- Step 3
Add meat and stir-fry for around 5 minutes; add soy sauce, oyster sauce, fish sauce, and stir-fry until meat is well-cooked, another 2~3 minutes; take off heat and throw in basil leaves, stir-fry until well combined and wilted.
- Step 4
Garnish with ground white pepper and serve with a fried egg over thai jasmine rice. Accompany with fish sauce as needed.
- Step 5
Enjoy.