Pat krapao, as it's called in Thai, is a rather 'standard' dish that you'll find available in just about every restaurant and road-side stall in Thailand. My Thai friends sometimes smile at my frequent orders for this dish, since many Thais consider it a bit pedestrian - what they order when they just can't think of anything else. I like to order pat krapao frequently not only because I like the flavor, but also because it's a remarkably flexible recipe. Every cook seems to have their own variation. Some put in more garlic, some more holy basil. In the north-east, some cooks add ginger as well. Every new stall or restaurant is an opportunity to sample a new variation on this recipe.
Stir-fried pork with holy basil and garlic
The dish is most commonly made with chicken or pork, but can also be made with minced prawn or beef. I've even seen it on offer made with frog or pigeon. You can add more vegetables to make it a bigger dish that serves more, or leave them out entirely if you plan to serve it with several other dishes. As I said, this is an infinitely variable dish, so use your own creativity to make your own signature dish.
|Vegetable (or Olive) Oil||2 Tbl|
|Ground pork or chicken||100 g|
|Holy Basil Leaves||4 gtr>|
|Mouse Dropping Chilies||1 tsp td>||Ground|
|Red Spur Chili||1 Tbl||Sliced diagonally|
|Soy Sauce||1 ½ Tbl|
|Long Beans||30 g||Cut in segments|
|Baby Corn||30 g||Sliced (optional)|
|Oyster Sauce||½ T|
- Heat the vegetable oil in the wok. Put in the finely chopped garlic, mouse-dropping chillies and meat, and stir-fry until cooked.
- Season with soy sauces, oyster sauce, sugar, spur chilli, fresh hot basil leaves and vegetables.
- Transfer to a serving dish.