Thai Basil Beef Stir-Fry (Pad Kra Pao)

Ingredients:

1 lb ground chicken (or pork)

2 tablespoons vegetable oil

4 cloves garlic, minced

2 Thai bird’s eye chilies, minced (adjust to taste)

1 small onion, chopped

1 red bell pepper, sliced

1/4 cup soy sauce

1 tablespoon fish sauce

1 tablespoon oyster sauce

1 tablespoon brown sugar

1/4 cup water

1 cup fresh Thai basil leaves

2 eggs (for frying)

Steamed jasmine rice for serving

Directions:

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the garlic, chilies, and onion. Stir-fry for 2-3 minutes until fragrant.

Add the ground chicken to the skillet and cook, breaking it apart with a spoon, for 5-6 minutes until browned and fully cooked.

Stir in the soy sauce, fish sauce, oyster sauce, brown sugar, and water. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.

Add the red bell pepper and stir-fry for 1-2 minutes until the pepper softens slightly but still maintains some crunch.

Stir in the fresh basil leaves and cook for another 1-2 minutes until the basil wilts and becomes fragrant.

In a separate pan, fry the eggs sunny-side up or to your preference.

Serve the Pad Kra Pao over steamed jasmine rice, topped with the fried egg.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 375 kcal | Servings: 4 servings