Known as the ‘Thai hamburger” – here is our guide to cook Pad Krapow step by step
Pad Krapow is an enchanting dish from central Thailand. It has such humble origins and is so well-loved that it is known as the ‘Thai hamburger.” Pad Krapow is a fragrant mix of meat or vegetables fried with copious amounts of chili, garlic and holy basil served with rice and a fried egg if you wish. Simple but truly sophisticated on the palate.
Ingredients List: Serves Two
500 grams Pork Mince (with a bit of fat is best)
2x large handfuls of Holy Thai Basil, washed and dried thoroughly
1 x Large Finger chili
7 x Bird’s eye chilies (can change according to your taste)
2cm cube of Galangal
4 x Coriander root
10 x Cloves of Thai garlic
5 x Sticks of Fresh Peppercorns
1 tablespoon of Fish Sauce
1 tablespoon Dark Soy Sauce
1 Tablespoon Oyster Sauce
½ White onion
Place birds eye chilies, galangal, coriander root, Thai garlic, into a Mortar and pestle and pound into a fine paste (about 5 minutes). Alternatively use a blender.
In a deep pan heat 4 x cups of vegetable oil until when you place a Holy Basil Leaf in – it bubbles. Place one large handful of washed and dried Holy Basil leaves into the hot oil and fry, mixing constantly, until the leaves are crisp (approx. 3 minutes.) Drain the leaves from the oil and place on kitchen paper.
Heat a skillet with 2 tablespoons of vegetable oil and add the paste made earlier and fry for a few minutes until fragrant and not browned. Add the pork mince and stir to combine with the paste.
Add the white onion, peppercorns and sliced finger chilies as well as oyster sauce, dark soy sauce and fish sauce and cook until the meat is cooked through.
Once cooked, turn the heat off and add a handful of fresh basil leaves and mix through until the leaves are wilted with the heat (maybe one minute.)
Serve your Krapow mixture with freshly cooked rice, and a fried egg for the ultimate comfort food.