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My version of Thai Basil Beef (Pad Ka Prao) with dried chillies, topped with fried eggs is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. My version of Thai Basil Beef (Pad Ka Prao) with dried chillies, topped with fried eggs is something that I have loved my whole life.
Thai basil beef (aka pad graw prow). The dish I order almost every time I set foot in a Thai restaurant, and one of my favorite things to cook at home. While we've posted a recipe for Thai Basil Chicken in the past, this beef version has a more intense flavor that comes from the darker, richer sauce used.
To get started with this recipe, we have to prepare a few components. You can cook my version of thai basil beef (pad ka prao) with dried chillies, topped with fried eggs using 17 ingredients and 6 steps. Here is how you cook that.
Composition needed to make My version of Thai Basil Beef (Pad Ka Prao) with dried chillies, topped with fried eggs:
- 400 g Beef mince (or chicken or pork)
- 2 Tbsp Oil
- 2 Tbsp Garlic, minced
- 10 g Large Dried Chillies (mild), roughly pounded
- 2-4 Small Dried Chillies (hot), roughly pounded
- 1 Tbsp Oyster Sauce
- 1 Tbsp Thai Seasoning Sauce
- 1 Tbsp Fish Sasuce
- 1 Tbsp Sweet Soy Sauce (or Kecap Manis)
- 1 tsp Light Soy Sauce
- 1 handful Basil or Thai Holy Basil
- Optional Fried Egg:
- 2 Eggs
- Oil for frying
- Spicy Fish Sauce (Nam Pla Prik)
- 3 Red Chillies, cut into thin slices
- 2 Tbsp Fish Sauce
For a truly classic way to serve this dish, pour it over rice and top with a fried egg! When my husband and I lived in St. Louis, there was a Thai food restaurant that we frequented that was unlike any other; I'm salivating The king of street food in Thailand is called Phat kaphroa, and it's made with your choice of meet (pork, chicken, beef, or seafood), stir fried with Thai. My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil.
Steps to serve My version of Thai Basil Beef (Pad Ka Prao) with dried chillies, topped with fried eggs:
- Heat oil in a pan over medium heat. - Add garlic + large dried chillies + small dried chillies. - Fry until fragrant
- Add beef mince, break it up the lumps. - - When the beef is almost cooked through, season with oyster sauce + Thai seasoning sauce + sugar + sweet soy sauce + soy sauce. - - Keep frying over medium heat until it's dry-ish.
- Add basil leaves. Turn off heat. Stir to mix.
- In a small pan or pot, add oil up to about 1 cm height. - Heat over high heat until oil is hot. - Add one egg. - Let the egg white cook until it's crispy.
- When the egg white is crispy enough, gently scoop up the hot oil over the top of the egg to evenly cook the egg whites, and creates a thin coating over the egg yolk. - - Remove from pan. - - Repeat with the second egg.
- Mix together fresh chillies + fish sauce. - - Serve everything together with steamed rice.
The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start. Pad Kra Pao means stir-fry basil, thus making it the main ingredient in this classic dish from Thailand. The combination of Thai basil, spicy chillies, pungent fish sauce and chicken make this dish amazingly delicious and appetizing. Serve with hot rice topped with a fried egg.
So that is going to wrap this up with this exceptional food my version of thai basil beef (pad ka prao) with dried chillies, topped with fried eggs recipe. Thanks so much for reading. I'm sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
