Pad Krapao

This is a classic lunch in Thailand and will be prepared specially for you at street stalls, cafes and restaurants. A mound of fragrant rice, a red hot meat or seafood topping and a crispy fried egg to crown it.

Krapao is Holy Basil which is not generally available in the UK, but I’ve found a good substitute is a combination of garden mint and basil in equal measures. I mostly use minced beef, pork or turkey (thighs and breast) in this recipe, but you could also use chicken livers, chicken, prawns or squid. It is really supposed to be a hot dish, so chillies are essential but you can use them more sparingly if you have a sensitive palate. More chillies can be sprinkled on top too.

Pad krapao 001This is what you’ll need to feed 2 people :-

1 cup jasmine rice ( or basmati), cooked

2 eggs

2 tablespoons rapeseed or corn oil

200 – 250g minced raw meat, diced chicken or seafood

3 cloves garlic, finely chopped

5 spring onions (scallions), sliced

2 or more bird eye chillies, sliced (or halved lengthways for more impact)

a good shake of fish sauce

1 tablespoon oyster sauce

½ teaspoon sugar

a good handful each of basil and mint leaves

Heat half the oil in a frying pan and fry the eggs on a low heat.

Pad krapao 002Meanwhile, heat the rest of the oil in a wok until smoking and fry the meat, garlic and onions. Add chillies to the wok along with fish sauce and oyster sauce. You might need a splash of water here too. Keep frying and stirring for a minute.

Throw in the mint and basil and sugar and stir until the green stuff is wilted.

Arrange the rice on two plates. Put half the meat etc on top and finish with a fried egg. If you like it spicy, chopped chillies in fish sauce can be sprinkled on the egg.

Enjoy your Pad krapao lat khao kai dao (Fried holy basil on rice with fried egg)


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