Beef Basil Rice (Pad Kra Pao Neu)
Beef Basil Rice (Pad Kra Pao Neu)
Savor the taste of Thailand with this tasty recipe by Phol Tantasathien.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 45 minutes
  • Cooking Time 20 minutes
  • Yield 2 servings
  • 220 grams Beef, minced
  • 10 cloves Small Garlic
  • 5 pieces Small Red Chili
  • 2 pieces Yellow Long Chili
  • ¼ teaspoon White Peppercorn
  • 1 piece Red Chili, sliced
  • 15 grams Holy Basil
  • 2 tablespoons Fish Sauce
  • 2 tablespoons Oyster Sauce
  • 1 teaspoon Sugar
  • Cooked Rice to serve
  • 2 whole Egg
  • Oil, for deep frying
  • Sliced Cucumber, to serve
  • Prik Nam Pla:
  • 3 tablespoons Fish Sauce
  • 1 tablespoon Lime Juice
  • ½ teaspoon Sugar
  • 8 pieces Small Chili, sliced
  • 1 clove Garlic, slice
  1. Prepare Prik Nam Pla, mix lime juice with sugar and add fish sauce, chili and garlic, set aside.
  2. Fry 8-10 leaves of holy basil for garnish, set aside.
  3. Beat the eggs with a dash of fish sauce in a bowl. Heat oil and fry the eggs through a strain. When the oil stops sizzling, it means that they are done. Set it aside to be used later.
  4. Pound garlic, small red chili, yellow long chili, white peppercorn and a pinch of salt into a rough paste.
  5. Heat tablespoon of oil, cook the paste for 1 minute, add minced beef cook for 1 minute and season with fish sauce, oyster sauce, and sugar.
  6. Turn off the heat, add sliced red chilies and fresh holy basil. Stir well.
  7. Serve Pad Kra Pao with rice, fried egg and prik na pla, garnish with cucumber and fried holy basil.

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