Pad Kra Pao

재료

Stir fry ingredients

500g pork or chicken mince

1/2 a small brown onion

2 cayenne chillies, seeded and cut into 1cm pieces on a bias

3 thai birdseye chillies, sliced thinly

9 garlic cloves, crushed

1 bunch of Italian basil, leaves picked

100g of green beans, sliced into 3–4cm pieces on a bias

For the Sauce

20mL fish sauce

30mL oyster sauce

20mL Thai soy sauce

15mL dark soy sauce

50mL stock (50mL water, 5mL chicken stock powder)

12.5mL palm sugar

Prik Nam Pla

1 Lime, juiced

Fish sauce

1/2 a Shallot, thinly sliced (mandolin)

방향

Heat a non-stick pan to a high heat and cook the green beans without oil until they are black and blistered in places, then remove from pan

Fry the onion in some EVOO on medium heat for 5 minutes or so, then add the chilli and garlic and fry for another 3 minutes

Put the rice on (400mL rice, 600mL water)

Add the pork mince to the pan and cook the liquid out, then turn off the heat

Make the Prik Nam Pla by mixing the ingredients

When the rice is ready/almost ready, fry 2 eggs in plenty of oil

Heat the stir fry back up with the sauce

Turn off the heat, add the basil, and stir until the basil is wilted

Serve with stif fry on rice, egg on stir fry, and prik nam pla sprinkled on top