Pad Krapao — Holy Basil Stir-Fry / ผัดกะเพรา

Ingredients

• 300 g pork mince, or chicken
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 Thai bird's eye chilies, minced
• 3 tablespoons fish sauce, nam pla
• 15 ml dark soy sauce
• 10 ml palm sugar
• 1 tablespoon fresh lime juice
• 50 g fresh holy basil leaves, or Thai sweet basil, roughly torn
• 1 red bird's eye chili, sliced thin, for garnish
• Scallions, sliced thin, for garnish
• Steamed jasmine rice, for serving

Method

1. 1
   Heat oil in wok over high heat; add garlic and minced chilies, bloom 20 seconds until fragrant.
2. 2
   Add pork mince; break apart with spatula and stir-fry 4–5 minutes until cooked through with no pink remaining and meat begins to caramelize.
3. 3
   Add fish sauce, dark soy sauce, and palm sugar; toss constantly 1 minute until liquid is mostly absorbed and meat is glossy.
4. 4
   Remove from heat; add lime juice and fold in torn holy basil leaves gently.
5. 5
   Transfer to serving plate; scatter sliced red chili and scallions on top.
6. 6
   Serve immediately with jasmine rice, forming small mounds of pork-basil mixture on rice.