Version from Thailand
phat kaphrao — Thailand
Minced meat stir-fried with holy basil, garlic and chili, served over rice with a fried egg, an everyday Thai dish found across the country.
- 10 min
- Prep
- 10 min
- Cook
- 2
- Servings
- Easy
- Difficulty
Phat kaphrao is a fast stir-fry of minced or sliced meat, commonly pork, chicken or beef, with garlic, fish sauce, a little sugar, bird's eye chilies and generous amounts of Thai holy basil, cooked over very high heat. The dish cooks in only a few minutes over a very hot flame, which keeps the basil leaves bright and the meat tender rather than dry.
It is reported across Thailand as one of the most common everyday dishes, sold at street stalls and canteens, usually eaten with steamed rice and a fried egg on top.
Garlic and chilies are pounded or chopped, then fried briefly in hot oil; the meat is added and stir-fried quickly, followed by fish sauce, oyster sauce and sugar, and finally a large handful of holy basil leaves stirred in just until wilted. Rice is usually served on the side rather than mixed in, so the sauce from the stir-fry can be spooned directly over each portion.
The choice of meat, the amount of chili, and whether oyster sauce is used at all vary from vendor to vendor; seafood versions also exist, and the fried egg on top is common but not universal. Vendors who specialize in it often keep a jar of pounded chili and fish sauce ready at the counter for customers who want extra heat.
Preparation
Pound or finely chop the garlic and chilies together.
Heat the oil in a wok until very hot and fry the garlic and chilies briefly.
Add the minced meat and stir-fry over high heat until nearly cooked through.
Add the fish sauce, oyster sauce and sugar and stir-fry for another minute.
Add the holy basil leaves and stir just until wilted, then remove from the heat.
Fry the eggs separately in hot oil until the edges are crisp.
Serve the stir-fry over steamed rice, topped with a fried egg.
