Thai Basil Stir-Fry (Put Kaprow)

March  4, 2021
6 Ratings
Photo by James Ransom
  • Serves 2
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) —FrancesRen

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Kelly Knickerbocker De Los Santos
    Kelly Knickerbocker De Los Santos
  • Kevin French
    Kevin French
  • Marc R. Johnson
    Marc R. Johnson
  • FrancesRen
  • Melissa Roels
    Melissa Roels

12 Reviews

Kelly K. June 30, 2020
WE have LOVED this dish. Repeat in our household. We make it with chicken. Thank you for sharing it!!
Kelly K. June 30, 2020
WE have LOVED this dish. Repeat in our household. We make it with chicken. Thank you for sharing it!!
Kevin F. May 20, 2014
Very good dish, made last night. The sauce, despite its simplicity, really added to the dish. Glad I made a double batch, so I can have some more today!
Marc R. February 3, 2014
great recipe after coming home from a long night of drinking.
FrancesRen October 20, 2013
Hi Melissa. Tofu works great for it as well ! Tell me how it goes.
Melissa R. October 20, 2013
Has anyone tried this with tofu??
FrancesRen October 9, 2013
I did ?!?! Awesome !! It is amazing :)
aargersi October 9, 2013
Yum! Congrats on the wild card - this sounds amazing!
iowabaker December 30, 2011
Loved this recipe! first tried the cooks country recipe for Thai basil stir fry but it was ALL basil and nothing else. I used chicken instead of beef that I processed into smallish pieces and the max garlic and chilies. The sweetness of the onion and oyster sauce really balance the spiciness of the dish. Will def make again and again!
FrancesRen December 30, 2011
I am happy you enjoy the recipe! :)
Renee A. December 27, 2011
I had this for breakfast in Chiang Mai and loved it. Thanks for posting the recipe! I made it with pork and serrano chiles. Yum.
GSmodden August 9, 2011
Ever since I visited Bangkok and tasted Chicken Ka-Prow, I have been looking for a good recipe that mimicked the taste of those street-side eateries. This is the beef version, but it was delicious, easy and had a very authentic taste. Thanks!