An Inspiration from Thailand

Pad Kra Pao, Kai Dao

After a fantastic holiday in Thailand, I would like to share one our favorite dishes with you - Pad Kra Pao, Kai Dao. Pad Kra Pao Gai means Thai Chicken Basil and kai dao is egg on rice. The picture at the bottom left is how it was served in Thailand, costing 45 baht which is about $1.25.

I prefer chicken in the Pad Kra Pao but it is also very good with minced pork. Here is a recipe that I tested with minced pork.

Ingredients

4 servings

• 500g ground pork or shredded chicken
• 3 large garlic cloves, peeled
• 4 red chillies, more if it is to be really strong
• 1 large shallot, peeled and roughly chopped
• 2 tablespoons vegetable oil
• 1 tablespoon fish sauce
• 2 tablespoon light soy sauce
• 1 tbsp dark sweet soy sauce - Kecap Manis
• 1 tablespoon oyster sauce
• 1 handfull holy basil, Thai basil

Optional:

• any vegetables, I added carrots
• a dash of palm sugar
• eggs

Instructions

1. Pound garlic, chili pepper and shallot in a mortar to a coarse paste. If you do not have a mortar that's fine mincing by hand.
2. Pluck a good sized handful of holy basil leaves off the stems.
3. Heat the oil in a frying pan or wok. Add the chilli mixture and fry quickly until it smells properly.
4. Add the meat (or chicken) stir frying continuously until fully cooked. Add vegetables if you wish before the meat is fully cooked.
5. Add the fish sauce, soy sauce and oyster sauce and if you like a dash of palm sugar.

When the meat is cooked through, check the amount of liquid in the pan. If it is too dry, add a little water. When it is ready, toss in the basil leaves and remove from heat. Serve with rice with a fried egg on top.

Arroy mak mak!

Pad Kra Pao Kai Dao

Pad Kra Pao Kai Dao