Back to Recipe Menu

Moo Phad Kapaw (Stir fried ground pork with hot basil leaves)

Method

  • Pound together the small chillies and garlic with a mortar and pestle (or in a processor).
  • Then heat the oil in a wok (or large heavy-bottomed non-stick frypan) and stirfry the chilli and garlic mixture for 1 min.
  • Add the pork and stirfry for another 1-2 mins.
  • Then add the soy, oyster sauce, sugar and white pepper, and toss for another couple of minutes.
  • Stir in the lime leaves with the beans, basil and long chillies. Stir to heat through and then serve with steamed rice.
  • from Vira Sanguanwong - The Sukhothai, Bangkok, Thailand

Ingredients

  • 15 gm small green chillies, chopped
  • 15 gm small red chillies, chopped
  • 30 gm chopped garlic
  • 1 tbsp vegetable oil
  • 600 gm minced pork
  • 50 gm soy sauce
  • 50 gm oyster sauce
  • 15 gm shaved palm (or soft brown) sugar
  • 15 gm ground white pepper
  • 5 gm kaffir lime leaves, julienned
  • 160 gm green beans, shredded lengthways
  • 60 gm Thai basil leaves
  • 2 long red chillies, sliced lengthways

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm