Holy Basil Stir-Fry (Pad Kaprao)
Beef Holy Basil Stir-Fry served with Runny sunny-side-up over Jasmine rice
I wanted to start my first recipe with the most simple, delicious, and the most popular à la carte dish in Thailand, “Pad Kaprao,” Kaprao refers to holy basil (Ocimum tenuiflorum), not to be confused with sweet basil that is usually found in drunken noodle, fresh roll, or pho. Holy basil has a distinct aroma, taste, and texture. It is the essence of this dish, together with garlic, Thai chili pepper, and soy sauce. If you have these four ingredients stir-fried with any protein, you will get a version of Pad Kapro; the rest is up to your imagination. (Detail recipe at the bottom of the page)
What are the key ingredients of Pad Kaprao?
Pad Kaprao's key ingredients are
Holy basil (I use Italian sweet basil when I’m desperate)
Thai chili pepper
Garlic
Soy sauce
Optional seasoning
Maggi/Golden Mt. seasoning sauce (for umami)
Oyster sauce (I usually do not like oyster sauce in mine)
Fish sauce (I usually sprinkle this over rice while eating and not while cooking)
Sugar/other sweeteners
Variety of Pad Kaprao
My favorite Pad Kaprao is the ground beef one (in the picture) since I like it dry, spicy, and garlicky. Common proteins cooked into Pad Kaprao are pork, chicken (anything but breast), prawn, squid, and crispy pork belly. Gound, or thin slices, are the most common cut since they absorb the sauce best and are easier to eat with rice.
How to enjoy Pad Kaprao
Pad Kaprao is usually served with rice and a sunny-side-up. Thais enjoy Pad Kaprao, any day and any time of day. I believe this is Thailand's true ‘national dish.’ We even give the dish the nickname of a ‘no-brainer dish’ since it’s available anywhere in Thailand and, without fail, will satisfy one’s salty&spicy craving.
Holy Basil Stir-Fry (Pad Kaprao) | ガパオライス
Ingredients
Instructions
- Peel and chop garlic cloves into small chunks
- Chop the Thai chili pepper into a quarter-inch thick
- Add 1&2 to a mortar, and give it a few smashes until they form a paste consistency
- De-stemming basil and plate them in a bowl with 4 tbsp of water for easy access
- Over the stove, on low heat, add 2 tbsp of vegetable oil to a wok or deep frying pan.
- Once the oil is hot, add garlic and chili pepper paste to the wok, and stir until the garlic is slightly changed color.
- Add ground beef to the wok, and change to medium to high heat. Stir occasionally until thoroughly cooked. Add [A] at this stage.
- Bump up the heat to high for a few seconds, and add basil and water from step 4. (you may want to turn your range hood to the max)
- Keep stirring for about 40 seconds until the water from step 8. evaporates. Then cut the heat.
- Serve with Jasmine rice and a runny sunny-side-up
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