This recipe takes inspiration from Pad Ka-Prao (which means basil stir-fry in Thai), a bold and spicy fragrant dish typically found served on the streets of Thailand. For this recipe, we have added some green long beans to make it healthier and a little more mild tasting. This is so good; you may want to have an extra bowl of rice!
Serves 4-5 persons as a main dish
Ingredients:ADD TO CART
- Jeju Pork Loin - 500g, ground or finely hand chopped
- Green Long Beans - 300g, finely chopped
- Garlic - 5 Large Cloves, peeled and roughly chopped
- Bird’s Eye Chilies - 4-5 pieces, roughly chopped (add more for extra heat)
- Shallots - 3 Large pieces, peeled and roughly chopped
- Fish Sauce - 3 Tablespoons
- Light Soy Sauce - 1 Tablespoon
- Dark Sweet Soy Sauce - Half Tablespoon
- Oyster Sauce - 2 Tablespoons
- Cane/Brown Sugar - Half Tablespoon
- Thai Basil Leaves - 1 Cup, tightly packed
- Vegetable Oil - 3 Tablespoons
- Optional: Taiyouran Eggs - 4-5 pieces
1) Using a mortar, pound together the garlic, chilies, and shallot until it becomes a coarse paste. You can alternatively chop them up by hand or use a blender. Mix the soy sauces, sugar, fish sauce and oyster sauce into a small bowl.
2) In a large skillet, heat up the vegetable oil over medium-high heat. Add the paste to it and fry until fragrant and the garlic starts to turn a light golden color.
3) Add the meat to the skillet and break it up into small pieces while it is cooking. Once all cooked, add in the mixed sauce and stir into the meat.
4) Add in the green string beans and cook for roughly 2-3 minutes (cover skillet to quicken this process and retain moisture) until the beans are cooked to your liking
5) Add basil leaves and immediately turn off the heat - stir until the leaves are mixed in well
6) Serve over a bowl of Thai fragrant white rice (Optional: Fry the eggs until it has a crispy crust but a runny yoke, place on top of the dish when serving)