Thai Ground Chicken Or Pork With Basil Recipes

THAI PORK

Steps:

• Heat a large wok or skillet over medium-high heat for 1 minute. Carefully swirl in the oil and heat until it becomes runny and starts to shimmer but doesn't begin to smoke. Reduce the heat to medium. Add the garlic and shallots and cook, stirring, until the garlic is lightly golden and fragrant, 15 to 30 seconds.
• Increase the heat to medium-high and stir in the pork, using the edge of your spoon or spatula to break up the clumps. Stir and cook until the meat has just lost its blush of pink, 1 to 2 minutes.
• Reduce the heat to medium and toss in the chiles. Add the oyster sauce, fish sauce, soy sauce, and sugar and stir to coat the meat evenly. Stir in the basil and cook until the basil is wilted and the pork is cooked through, another 30 to 60 seconds.
• Move to a serving dish and, if desired, sprinkle with a pinch of black pepper. Serve hot with freshly steamed rice.

THAI GROUND CHICKEN BASIL

Steps:

• Heat a wok over high heat until smoking. Pour in peanut oil, then immediately add garlic. Stir-fry garlic until it begins to turn golden brown, about 20 seconds. Mix in the ground chicken and continue cooking and stirring until the meat is crumbly and no longer pink, about 2 minutes.
• Stir in the sliced chilies, soy sauce, and fish sauce. Cook for about 15 seconds to soften the chilies, then add the basil, and continue cooking until the basil has wilted.

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

Steps:

• Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
• Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
• Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
• Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

THAI BASIL PORK

Steps:

• In a mortar pound garlic and chilies with a little salt into paste.
• Heat 2-3 tbsps canola oil in frying pan and brown the paste.
• Add in the pork, making sure you break it up.
• When meat is cooked (very fast; don't overcook), add in oyster sauce, fish sauce and sugar.
• Stir in basil leaves. Add more fish sauce and sugar if needed.

PAD KRA PAO MOO- SPICY THAI BASIL PORK RECIPE

Steps:

• In a small bowl, combine the ground pork and 1 tbsp of soy sauce, mix and set aside.
• In a mortar and pestle, pound peeled garlic cloves and Thai chili's until a chunky paste forms. Or you can chop them with a knife.
• Add oil to a large pan over medium heat. Add the garlic and chili's stir quickly, then add the ground pork. Turn the heat up to medium high.
• Continue stirring the pork and once it's halfway cooked add the remaining soy sauce and oyster sauce. Continue stirring until pork is cooked. Taste and see if additional sauce is needed. If you like it to have some sweetness you can add a little bit of sugar.
• Turn off the heat and add the Basil leaves.

PORK & HOLY BASIL STIR-FRY (PAD KRA PAO)

Steps:

• In a wok over medium high heat, add the oil, shallots and garlic, and fry for 3 minutes. Add the chilies and cook for another minute. Crank up the heat to high, and add the ground pork, breaking it up into small bits and allowing it to crisp up.
• Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.