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Pad Krapao ( Stir fry minced pork with Thai basil

Krapao is dish using Thai aromatic sweet basil common in many Thai dishes from curries to stir fries. It is not easy to find, buy or grow in UK so I typically replace it with normal basil. Pad Krapao is a brilliant way of turning boring miced pork into a tasty smoky and spicy dish. It is a quick one dish on rice topped with a sunny side-up egg, eaten widely during a lunch break.

Key is to get the wok smoking hot and stir fry until all the liquid and seasoning are absorbed by the pork.


Serve 4

Prep time: 5 mins

Cook time: 10 mins



  • 500 g mince pork

  • 2-5 bird's eye chillies

  • 4 garlic cloves

  • 4 fresh coriander roots or 1 tsp of coriander seeds

  • A cup of Thai Krapao leaves ( Basil)

  • 1 tsp sugar

  • 2 tbsp Fish sauce

  • 2 tbsp Oyster sauce

  • 1/4 vegetable stock

  • 2 tbsp cooking oil


In a pestle and mortar, pound together the garlic, coriander root and chillies until well blended.

In a wok, heat a couple of spoons of oil gently then add the the pounded spice. Stir fry in low heat until fragrant. (this will wake your neighbours!)

Add the minced pork and turn up the heat. Stir fry until the pork is cooked through.

Add sugar, fish sauce, oyster sauce, vegetable stock. Keep stirring on high heat until the liquid has been absorbed.

Add the basil leaves then turn off the heat.

Serve with a sunny side-up egg on the rice.

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