Thailand · Pad Kra Pao-inspired
Thai Basil Stir-Fry
A fragrant Thai-style stir-fry with ground meat, garlic, chilies and basil, served over steamed jasmine rice.
AI-generated illustrative image; presentation and family recipes vary.
Ingredients
- 1 lb (450 g) ground chicken or pork
- 4 garlic cloves, finely chopped
- 2–3 Thai chilies, chopped (adjust to taste)
- 1 tbsp neutral cooking oil
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 2 tbsp water
- 1 packed cup holy basil leaves (Thai basil if unavailable)
- Cooked jasmine rice, to serve
Instructions
- Mix oyster sauce, soy sauce, fish sauce, sugar and water in a small bowl.
- Heat a wok or skillet over medium-high heat. Add oil, garlic and chilies; stir-fry briefly until fragrant, without burning.
- Add ground meat and cook, breaking it up, until fully cooked and no pink remains.
- Pour in sauce and toss for 1–2 minutes until glossy and well coated.
- Turn off heat, fold in basil until just wilted, and serve immediately with rice.
Cooking tip
Traditional pad kra pao uses holy basil; Thai basil has a different, sweeter aroma. Cook ground poultry to 165°F (74°C).
Helpful kitchen tools
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- Carbon steel wok — A hot wok helps with quick, even stir-frying.
- Garlic press — Useful when preparing garlic for weeknight stir-fries.
Choose equipment you already own whenever possible.