STIR FRIED BEEF WITH HOT BASIL (PHAD KRA-PRAOW NUA)

STIR FRIED BEEF WITH HOT BASIL (PHAD KRA-PRAOW NUA)

YIELDS: 1 Servings PREP TIME: 10 mins COOK TIME: 15 mins TOTAL TIME: 25 mins 
4 cloves garlic, peeled
4 Thai chilies 
3 dried bird’s eye chili 
2 tbsp vegetable oil 
3 ½ oz minced beef (or minced pork/chicken/seafood)
1 kaffir lime leaf, shredded, optional (fresh leaves can be found at most International markets or substitute about 1 tsp of lime zest)
2 fresh green peppercorns
10 hot basil leaves (ka-praow) (or substitute Thai basil)
1 large yellow or red chili, sliced
4 tbsp chicken stock 
1 oz long green beans 
1 tbsp fish sauce 
1 tsp sweet dark soy sauce 
1 tsp palm sugar 
15 deep fried holy basil leaves, for garnish 
Tools 
Mortar and pestle or small food processor 
Wok 
Spatula
Cutting board 
Knife
  1. In a mortar and pestle, pound the garlic, Thai chilies, and bird’s eye chilies into a rough paste. Alternatively, pulse the ingredients in a small food processor until a paste is formed. 
  2. Preheat a wok over medium heat. Add the vegetable oil and chili paste and cook until fragrant. 
  3. Add the minced beef, followed by the green beans, sliced chilies, and chicken stock. 
  4. Add the fish sauce, soy sauce, and palm sugar. Mix well. 
  5. Stir in the shredded lime leaf and green peppercorns. 
  6. Sprinkle in the hot basil leaves and remove from heat. 
  7. Transfer to a serving dish and garnish with the deep fried basil leaves. 
  8. To make the deep fried basil leaves, make sure the leaves are very dry and fry for a few minutes in about ½ cup vegetable oil.

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