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15 Minute Holy Basil Stir Fry (Pad Kra Pao)

This classic Thai stir fry is ideal to make in when basil is plentiful, and you don't have time to pre-marinade any meat. It works with any kind of ground or chopped meat and has a soul satisfying savory flavor that can be spiked with as much hot chili spice as you like.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 2 teaspoon cooking oil such as avocado or coconut oil
  • 2 ea garlic cloves minced
  • ½ teaspoon shrimp paste or fish sauce
  • 1 teaspoon fresh chopped chili or chili sauce / hot sauce of your choice
  • 1 lb lean ground meat chicken, beef, pork, turkey, or lamb
  • 1 teaspoon oyster sauce
  • 1 teaspoon coconut sugar or ½ teaspoon cane sugar or brown sugar
  • 1 teaspoon sweet soy sauce (kecap manis) or dark soy sauce or hoisin sauce
  • 4 c holy basil leaves, loosely packed or Thai basil or Italian basil

Equipment

  • 1 frying pan or wok

Method
 

  1. Heat a pan over medium heat, large enough to brown the meat, such as a wok or 10" skillet.
  2. Add the minced garlic, shrimp paste, and fresh chili. (If using fish sauce or chili sauce, add with the seasoning ingredients later). Stir and saute just until the garlic starts to sizzle but not brown.
  3. Add the ground meat to the pan. Gently spread out, and let it sit to fry and get brown before you start stirring. Once the bottom is brown, you can start mixing to get brown all the meat.
  4. Once the meat is cooked, add the remaining ingredients (oyster sauce, sweet soy sauce, coconut sugar, fish sauce if using, and chili sauce if using.) Stir for about a minute.
  5. Add the fresh basil leaves, and stir fry for 1-2 minutes until the basil is wilted.
  6. Serve hot with steamed rice and a fried egg.

Notes

  1. The sweet or dark soy sauce adds a lot of dark, rich color to the dish. If you can't find it, use hoisin sauce or plain soy sauce. 
  2. This recipe is not particularly spicy or salty. Add more chili or hot sauce if you prefer the traditional way it would be made with lots of spicy heat. 
  3. Sometimes this dish is served with lime wedges. Squeeze on fresh lime to soften out the heat and savoriness. 
  4. Store fresh basil with the stems in a container of water in the counter. It will turn black more quickly if kept in the fridge.