Thai Basil Stir-Fry (Put Kaprow)

By FrancesRenHuang
February 8, 2011
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Author Notes: Hands down this is my ultimate comfort food. Served all day on the streets, though eaten mostly during breakfast and all throughout daytime. This one meal dish is stir-fried quickly and gobbled down even quicker. Pork, chilies, a few sauces thrown in, finishing with a big generous handful of thai basil, and topping off with a fried egg and a splash of fish chili sauce onto the rice. (Making it at home, I like to put the additional red/yellow bell pepper for color and nutrition) FrancesRenHuang

Serves: 2

The Stir-Fry

  • 300 grams of ground beef (can substitute with any other meat)
  • 1 red onion, sliced thinly
  • 3 to 5 thai chilies, chopped
  • 3 to 5 cloves of garlic, peeled and chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon fish sauce
  • 1/2 teaspoon brown sugar
  • 1 cup thai basil leaves, packed
  • Generous pinch of ground white pepper
  • 1 fried egg per person, finishing with a dash of soy sauce

Fish chili sauce

  • 2 to 3 thai chilies, chopped
  • 1 tablespoon fish sauce
  • 1/4 cup spring water
  • 1 clove of garlic, chopped (optional)
  1. Make the chili sauce, combine and set aside.
  2. Heat the woke with 1 tbsp of oil, when oil just starts to smoke, add garlic, chili, sugar and onion; stir-fry until onions are soft and golden brown.
  3. Add meat and stir-fry for around 5 minutes; add soy sauce, oyster sauce, fish sauce, and stir-fry until meat is well-cooked, another 2~3 minutes; take off heat and throw in basil leaves, stir-fry until well combined and wilted.
  4. Garnish with ground white pepper and serve with a fried egg over thai jasmine rice. Accompany with fish sauce as needed.
  5. Enjoy.

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