Pad Ka-Prao

🥘 Ingredients

• bird’s eye chilies
  7
• dark sweet soy sauce
  1 tbsp
• fish sauce
  1 tbsp
• garlic
  7 cloves
• ground pork, beef, or chicken
  1 lb
• holy basil leaves
  1 c
• oyster sauce
  1 tbsp
• palm or brown sugar
• rice
• shallot
  1 large
• sodium-free broth
• thin/light soy sauce or seasoning sauce
  2 tbsp
• vegetable oil
  2 tbsp
• water

🍳 Cookware

• mortar
• mini-chopper

1. 1

   If you have a mortar , pound together garlic , bird’s eye chilies , and shallot until you get a coarse paste.

   garlic: 7 cloves, bird’s eye chilies: 7, shallot: 1 large
2. 2

   If no mortar, either chop them all up with a cleaver on a chopping block or pulse them into a coarse paste in a mini-chopper .
3. 3

   In a skillet, heat up vegetable oil over medium-high heat.

   vegetable oil: 2 tbsp
4. 4

   Add the paste to it and fry until fragrant.
5. 5

   Add ground pork, beef, or chicken to the skillet and break it up with the spatula into small pieces.

   ground pork, beef, or chicken: 1 lb
6. 6

   Add fish sauce , thin/light soy sauce or seasoning sauce , dark sweet soy sauce , and oyster sauce , correcting seasoning as needed.

   fish sauce: 1 tbsp, thin/light soy sauce or seasoning sauce: 2 tbsp, dark sweet soy sauce: 1 tbsp, oyster sauce: 1 tbsp
7. 7

   If you think you'd like it even sweeter, either add about a teaspoon of palm or brown sugar or double the amount of dark sweet soy sauce.

   palm or brown sugar
8. 8

   Once the meat is cooked through, check the amount of liquid in the skillet.
9. 9

   If it’s too dry, add a little bit of water or sodium-free broth .

   water, sodium-free broth
10. 10

    Before taking the skillet off the heat, add holy basil leaves to the mixture and give it a couple of stirs.

    holy basil leaves: 1 c
11. 11

    We only want to wilt the basil with the residual heat that is still in the pan so as not to mute the fragrance of the fresh holy basil leaves.
12. 12

    Serve over rice .

    rice