Thai mince pork with red chilli and basil

    This is a copy cat recipe of “Kraprao Moo Sub Kai Dao”. It is great as a midweek dinner. It is quick, easy and delicious. Perfect with a crispy fried egg as the creaminess of the yolk will cut through the aromatic spices and herbs.

    Marnixuto

    Yorkshire, England, UK
    1 person made this

    Ingredients
    Serves: 4 

    • 4 tablespoons rapeseed oil or any oil of your choice
    • 1/4 onion, chopped
    • 1 garlic clove, finely chopped
    • 1/3 red chilli, finely chopped
    • 250g lean mince pork
    • 1 tablespoon fish sauce
    • 1 tablespoon oyster sauce
    • 1/4 tablespoon dark soy sauce
    • 1 teaspoon caster sugar
    • 10 to 12 fresh basil leaves
    • 2 eggs

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat 2 tablespoons of the oil in a pan. Make sure the oil is very hot, then put the chopped onion, garlic and red chilli and flash fry quickly.
    2. Then in goes the mince pork. Stir until the pork is semi cooked.
    3. Then add the fish sauce, oyster sauce, dark soy sauce, and sugar. Stir well to combine and cook until the pork is no longer pink.
    4. Add 2 tablespooons water and keep stirring. Then add the basil and turn the hob down to medium heat.
    5. Heat the remaining 2 tablespoons oil in a separate non stick pan. Make sure the oil is very hot before cracking the two eggs into it. The hot oil should create the immediate crispy texture.
    6. Transfer the chilli and basil mince onto the plate with Thai Jasmine rice, then place the fried egg on top. That is it! Mid week dinner can’t get any easier than this.

    Tips

    Use a 1/2 of a fresh red chilli if you like it really spicy.
    Garnish with cucumber to cool the dish down.

    See it on my blog

    Thai Food Make Easy

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