About this recipe:This is classic Thai street food and is sure to bring back memories if you have ever eaten it. When frying the chillies, the all too familiar choking fragrance of the chillies is emitted from the kitchen. Serve on a bed of rice with a runny fried egg on top.
60g green Thai chillies
10 small garlic cloves
2 tablespoons oil
400g pork fillet, chopped finely or 400g pork mince
2 tablespoons fish sauce
2 tablespoons light soy sauce
2 tablespoons oyster sauce
2 teaspoons sugar
2 big handfuls stemmed holy basil or Thai basil leaves
hot cooked rice
4 fried eggs
fish sauce and pickled chillies to serve
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Method Prep:10min › Cook:15min › Ready in:25min
Pound the chillies and garlic using a mortar and pestle until you achieve a coarse paste.
Heat a wok over high heat and heat oil; stir in the chilli-garlic paste and fry until it starts to brown. Add the pork and cook until almost done.
Add the fish sauce, soy sauce and oyster sauce; continue to cook until almost dry. Stir in basil and cook until wilted.
Serve on a bed of rice with a runny fried egg on top. Season with more fish sauce and pickled chillies.
Also known as hot basil, holy basil is much spicier than Thai basil and tastes better cooked than raw.