Pad Kra Pao {Authentic Pork Mince and Thai/Holy Basil}
My first time making this recipe was back in 2023 when my stepmother came to Australia. Oh my gosh, this dish is PACKED full of flavour, super simple and quick to make. It’s perfect for a weeknight dinner. A national Thai dish in your kitchen, using a handful of ingredients. What more could you want?!
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‘horapa’ or ‘krapao’ – Thai Basil or Holy Basil?
OK so let’s get the technicalities out of the way first 🙂 ‘horapa’ (pronounced ho-rah-pah) is Thai basil and ‘krapao’ (pronounced kra-pow) is called holy basil. It’s usually confused with Thai basil. Both are used in Thai cooking but have distinct flavours and are used in different dishes. Here are some ways to tell them apart so you don’t make the same mistake!
Appearance
One of the easiest ways to tell them apart is by looking at the stems and leaves. Thai basil leaves are narrow and long in shape with smooth edges whereas Holy basil leaves are fuzzy with serrated edges. The stems of the Thai basil are also darker and purplish compared to the lighter hairy stem of the holy basil.
Taste and Smell
You will notice different aromas when gently rubbing your fingers against the leaves. Thai basil has a strong scent similar to anise or licorice and a touch of mint, and Holy basil smells a bit more clove-like with a hint of citrus. In terms of taste, Thai basil has a licorice-like flavour with a slight spiciness, whereas Holy basil is a bit more peppery with a subtle sweetness.
Both types of basil are commonly used in Thai cooking and are often in stir-fries, curries, soups and salads. Thai basil is often served fresh as a garnish to spicy Thai food or noodle soups. You can pick a few leaves to add to the dish or nibble on them while your mouth is recovering from spiciness! Holy basil on the other hand is usually seen in high-heat stir fries like Pad Kra Pao and Pad Kee Mao where the strong flavours from the leaves are cooked and mixed through the dish a bit more.
Using Thai basil instead of Holy basil doesn’t change the deliciousness of the meal. At the end of the day substitution between the two is fine, especially in places outside of Thailand where these types of basil can be hard to find. I used Thai basil for this recipe as it’s prolific in my garden right now AND it’s the easiest thing to find in Asian markets around my hometown.
Pad Kra Pao Recipe
- Oil – use sunflower oil as it’s tasteless and won’t overpower the dish however vegetable oil is suitable.
- Pork Mince (aka Ground Pork) – you can use lean mince or a mix of 15/85%. Either of these will work
- Red Chilli – fresh is best. If you don’t have red, green will do and if you have neither, use chilli flakes. Alternatively, ditch it entirely if you prefer a more mild flavour.
- Garlic – you can never have enough garlic! Freshly mashed or minced, whatever takes your fancy.
- Shallots / Onion – shallots are used in traditional Pad Kra Pao dishes however I have used brown and red onions and the taste isn’t too different.
- Brown Sugar – provides sweetness and helps to break down the acidity. You can swap it out for honey.
- Fish Sauce – a key ingredient in a lot of Thai dishes. Although it does stink, it adds a delicious depth of flavour to the food. Even if you don’t like fish, still add it. Trust me!
- Light & Dark Soy Sauce – light or thin soy sauce is saltier and used more for flavour, dark soy sauce is generally thicker, less salty, and slightly sweeter than light soy sauce. It’s ideal for adding colour.
- Oyster Sauce – a thick brown sauce with a salty and umami flavour. It’s an important part of Thai cuisine, often used in stir-fries and marinades
- Chicken Broth (low-salt) or Water – adds moisture to the pork when cooking at high heat.
- Basil – ideally using Holy Basil is the goal here however if you don’t have it growing in your backyard, then go with Thai Basil as I found most of the Asian markets stock it where I live.
Pad Kra Pao Instructions
In a wok or large skillet over medium-high heat, add the oil, shallots and garlic, and fry for 3 minutes.
Add the chillies and cook for another two minutes.
Turn the heat up high, and add the pork mince, breaking it up with the back of your wooden spoon into small bits until it becomes nice and crispy.
Add the sugar, fish sauce, light soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water. You’ll see the liquid cook off quite quickly being over high heat.
Turn down to medium heat, add the Thai Basil leaves, and stir-fry until wilted.
Serve your Pad Kra Pao dish over a bed of jasmine rice and top with some extra Thai Basil for garnish.
Helpful Tips
- If you can’t find Thai or Holy Basil at your local market you can sub for Italian basil, sweet basil, or regular basil. All have their unique flavours however this dish has so many variations that you can make it your own.
- Other garnish options are a crispy fried egg or chopped Thai chilis for an extra spicy dish.
- For an extra veggie kick add some long beans or chopped green beans. I enjoy them slightly on the crunchier side for added texture.
- Make sure your sauce ingredients are at room temperature before cooking.
- Do not substitute light soy sauce for sweet soy sauce. These ingredients are not interchangeable and can significantly affect the taste and flavour of your dish.
- Don’t like Pork? That’s completely ok! You can substitute for minced / ground chicken or if you feel like living on the edge, minced or ground beef.
It doesn’t get much better than this; Thai street food in the comfort of your home in half the time it takes to order fast food. You’re welcome 😉
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Pad Kra Pao {Authentic Pork Mince & Thai or Holy Basil}
Packed full of flavour, Pad Kra Pao is simple and quick to make. It’s perfect for a weeknight dinner. A national Thai dish in your kitchen, using a handful of ingredients. What more could you want?!
Ingredients
- 3 tbsp Sunflower oil
- 2 Shallots, diced
- 8 Garlic cloves, crushed
- 3 Red Chillis, stems and seeds removed, crushed
- 500g Minced / Ground Pork
- 2 tsp Sugar
- 1 & 1/2 tbsp Fish sauce
- 1 tbsp Light Soy sauce
- 2 tsp Dark Soy sauce
- 2 tsp Oyster sauce
- 1/3 cup Chicken broth (low sodium) or Water
- 1 & 1/2 cup Thai or Holy Basil leaves, packed
Instructions
- In a wok or large skillet over medium-high heat, add the oil, shallots, garlic and fry for 3 minutes.
- Add the chillies and cook for another 2 minute
- Turn the heat up high, and add the pork mince, breaking it up with the back of your wooden spoon into small bits until it becomes nice and crispy.
- Add the sugar, fish sauce, light soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the chicken broth or water. You’ll see the liquid cook off quite quickly being over high heat.
- Turn down to medium heat, add the Thai Basil leaves, and stir-fry until wilted.
- Serve your Pad Kra Pao dish over a bed of jasmine rice and top with some extra Thai/Holy Basil for garnish.
Notes
- Sunflower oil can be substituted for vegetable oil.
- Shallots can be substituted for 1 small brown or purple onion.
- If you can't find Dark Soy sauce, add more Light Soy sauce 1tspn at a time.
- For a spicer dish, leave the stems and seeds of the chillis intact.
- If you find the fish sauce too overpowering, start with 1 tbsp and add the rest as desired.
- Ensure you use low-sodium chicken broth as there is enough salt in the sauce ingredients.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 635Total Fat: 42gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 136mgSodium: 1508mgCarbohydrates: 20gFiber: 2gSugar: 5gProtein: 42g
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