Pad Kra Pao

• 05 December 2023

Makes 4 servings

Ingredients

• 3 tablespoons vegetable oil

• 2 shallots, thinly sliced

• 7 clove garlic, thinly sliced

• 1 carrot,  julienned

• 3 Thai bird or holland chilies, sliced

• 1 pound ground meat

• 1 teaspoon palm, brown, or turbinado sugar, preference in that order

• 1 tablespoon fish sauce

• 1 tablespoon tamari

• 2 teaspoons soy sauce

• 2 teaspoons oyster sauce

• 1/3 cup chicken broth

• 1 and 1/2 cups of Thai or holy basil leaves, packed

Directions

1. Prep

Combine the sugar, fish sauce, soy sauce, tamari, and oyster sauce and stir to combine. Combine the shallots and garlic and combine the carrot and chilies.

2. Stir-fry

In a wok or carbon steel pan over high heat add the oil and wait until the oil shimmers, then swirl it around the sides to season the pan.

Add the shallots and garlic and fry for 3 minutes. Add the carrot and chilies and cook for another 3 minutes. Add the meat, breaking it up into small bits and stir-fry until the meat is browned and crisped in places.

3. Add the liquids

Add the soy sauce mixture. Stir-fry for another minute or until the liquid is gone. Deglaze the pan with the broth. After almost all the broth cooks off add the basil, and stir-fry until wilted. Serve over rice or with crusty bread.

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