Baan Thai restaurant in Leopardstown shares their recipe for an authentic Thai stir-fry…
“Pad = stir fried, Krapow = holy basil and Neua Sap = minced beef. This sweet, salty, spicy and aromatic stir fry is a staple in Thai cuisine. Pad Krapow is loved by Thais and everyone who visits Thailand.”
300g minced beef
1 large onion, sliced
3 spring onions, chopped into 2cm pieces
4 sprigs of holy basil or sweet basil, leaves picked
3 red bird’s eye chillies (adjust according to preference)
4 garlic cloves
2 tsp sugar
1½ tbsp soy sauce
2 tbsp oyster sauce
1 tbsp fish sauce
2 tbsp water
½ tsp salt
2 tbsp oil
- Pound the garlic and chilli in a pestle and mortar. (Alternatively, you can crush and then finely mince it if there is no pestle and mortar available)
- Heat the oil in a pan, when it is hot, add the chilli and garlic. Stir until it is fragrant and infused into the oil (30 seconds). Do not colour the garlic as it will turn bitter.
- Add the minced beef and stir-fry on high heat for three minutes.
- Add the spring onions, sliced onions, and half the picked basil. Stir fry for one minute.
- Add sugar, soy sauce, fish sauce, oyster sauce, water, and salt. Cook for two minutes on high heat.
- Add the remaining picked basil. Remove from heat right away.
- Best served with a sunny side up and hot rice.