(Pad Kaprow)
From Haluthai Inhmathong of Basil Babe
Ingredients
SERVINGS: 1—2 Serving(s)
- 2 tablespoons vegetable oil
- 4 garlic cloves, roughly chopped
- 3—5 Thai Bird’s Eye chilis, finely sliced
- ½ cup bell pepper, sliced
- 1 pound ground pork
- 1 bunch of Thai basil leaves (Holy basil is traditional, but harder to find.)
STIR-FRY SAUCE
- 4 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
Preparation
Heat vegetable oil in a wok or large pan
Add garlic and chili and stir-fry until fragrant, about 30 seconds.
Add bell pepper and cook for 1 minute
Add ground pork, stir-fry until mostly cooked
Add sauce and stir-fry until well combined
Turn off heat, add basil and combine
Serve with hot jasmine rice. Enjoy!
