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Minced Pork with Thai Basil (Pad Ka Prao Moo) Recipe

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This recipe for Minced Pork with Thai Basil (Pad Ka Prao Moo), by , is from The Moore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Weena Kabkrathok

Category:
Category:

Ingredients:  
Ingredients:  
200g Minced Pork, 2 T Oil, chopped Thai Red Chilies to taste, 2 cloves Garlic (chopped), 1 T Oyster Sauce, 1 T Fish Sauce, 1 tsp Brown Sugar, cup chopped fresh Thai Basil (see notes)

Directions:
Directions:
In a wok or similar, heat the oil to almost smoking and carefully add the pork. Cook until done (just a minute or two) and remove. Reduce the heat to medium low, let the pan cool, and add the chilies and garlic. Stir constantly and don't let the garlic burn. Quickly add the oyster sauce, fish sauce and sugar. Increase the heat to high and re-add the cooked pork and Thai basil. Stir fry for a couple of seconds. Serve over white rice.

Personal Notes:
Personal Notes:
This is Keith's favourite Thai dish. He would eat it for breakfast, lunch and dinner if you let him. This is the most basic recipe as served in street stalls in Bangkok. You can add long beans and/or a fried egg on top. You can also make it with minced chicken or even shrimp. Just make sure to use Thai basil - it is different from the usual sweet basil that you find in the supermarket. In the USA you can actually buy it from Amazon and some specialty grocery stores carry it (some call it Thai holy basil or holy Kaprao). Better yet, you can grown your own like we do so you have a constant supply.

 

 

 

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