Thai cuisine · Meat & Kebab

Nuea Pad Krapao

Ground beef stir-fried fiery hot with holy basil, garlic and chili, served with a fried egg over rice.

Ingredients · for 4 servings

• 500 g ground beef
• 2 handfuls Thai basil (holy basil, or Thai basil)
• 8 cloves garlic
• 5 Thai chilies
• 2 tbsp oyster sauce
• 2 tbsp fish sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 4 eggs
• 4 tbsp vegetable oil
• 300 g jasmine rice
• 100 ml chicken stock

Instructions

1. Rinse the jasmine rice and cook according to package instructions; coarsely crush the garlic and chilies in a mortar, and pluck the basil leaves from the stems.
2. Stir together the oyster sauce, fish sauce, dark soy sauce, sugar and chicken stock in a bowl so the seasoning can go into the wok in one go later.
3. Heat 2 tbsp vegetable oil in a wok until very hot, fry the garlic-chili mixture for 20 sec. until fragrant, then immediately add the ground beef.
4. Fry the beef over the highest heat for 4–5 min., stirring only occasionally so it develops browned bits and the liquid evaporates completely.
5. Pour in the sauce mixture, let it reduce for 1–2 min. until the meat is glossy and coated, then fold in the basil leaves and remove the wok from the heat.
6. In the remaining oil, fry the eggs with crispy edges and still-runny yolks and place one on top of the rice and meat per portion.