Best 3 Minced Pork With Thai Basil Bangkok Style Pat Krapao Moo Sap Recipes

In the vibrant culinary landscape of Thailand, few dishes embody the nation's bold flavors and aromatic essence quite like Pat Krapao Moo Sap, a tantalizing stir-fry of minced pork infused with the vibrant trinity of Thai basil, garlic, and chili peppers. This delectable dish, with its symphony of savory, spicy, and herbaceous notes, has captured the hearts of food enthusiasts worldwide, earning its place as a beloved classic in Thai cuisine. This comprehensive guide unveils the secrets behind crafting an authentic Pat Krapao Moo Sap, offering two distinct recipes: the traditional version that showcases the rustic charm of street-side stalls and a modernized rendition that incorporates the convenience of a food processor. Both recipes promise an explosion of flavors, paying homage to the culinary heritage of Thailand while catering to diverse preferences. Whether you seek the authentic experience or prefer a streamlined approach, this guide equips you with the knowledge and techniques to create a delectable Pat Krapao Moo Sap that will transport your taste buds to the bustling streets of Bangkok.

Let's cook with our recipes!

PORK & HOLY BASIL STIR-FRY (PAD KRA PAO)

Pork & Holy Basil Stir-fry (Pad Kra Pao) image

This pad kra pao (pork & holy basil-stir-fry) features a key ingredient: holy basil! With jasmine rice, it's perfection. And it only takes minutes to make.

Provided by Sarah

Categories Pork

Time 15m

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
2 shallots ((thinly sliced))
7 cloves garlic ((sliced))
3 Thai bird or holland chilies ((de-seeded, if desired, and thinly sliced))
1 pound ground pork ((450g))
1 teaspoon sugar
1 tablespoon fish sauce
1 tablespoon thin/light soy sauce
2 teaspoons dark soy sauce
2 teaspoons oyster sauce
⅓ cup low sodium chicken broth or water
holy basil leaves ((about 1 1/2 cups packed))

Steps:

In a wok over medium high heat, add the oil, shallots and garlic, and fry for 3 minutes. Add the chilies and cook for another minute. Crank up the heat to high, and add the ground pork, breaking it up into small bits and allowing it to crisp up.
Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.

Nutrition Facts : Calories 435 kcal, Carbohydrate 9 g, Protein 22 g, Fat 35 g, SaturatedFat 18 g, Cholesterol 82 mg, Sodium 929 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

PAD KRAPAO (THAI STIR-FRY PORK WITH BASIL)

Pad Krapao (Thai Stir-Fry Pork with Basil) image

Pad krapao (or pad kra pao) is a tasty Thai favorite. Serve with rice. Top with a fried egg, if desired.

Provided by Gingi Sheppard

Categories World Cuisine Recipes Asian Thai

Time 25m

Yield 3

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
3 cloves garlic, chopped
3 large hot chile peppers, thinly sliced
1 ½ cups sliced pork
1 tablespoon dark soy sauce
1 tablespoon sweet soy sauce
4 tablespoons fish sauce
1 tablespoon chile paste in soybean oil
1 ½ cups sliced white onion
½ cup sliced green bell pepper
1 cup Thai basil leaves
1 teaspoon ground white pepper

Steps:

Heat oil in a wok over high heat. Add garlic and chile peppers and cook until garlic starts to brown, about 30 seconds. Add pork and stir-fry until browned, about 3 minutes. Pour in dark soy sauce, sweet soy sauce, and fish sauce. Cook and stir until liquid has reduced by half, about 3 minutes.
Add chile paste, onion, and bell pepper. Stir-fry until pork is cooked through, 5 to 6 minutes. Stir in basil leaves and season with pepper. Stir until well combined.

Nutrition Facts : Calories 368.5 calories, Carbohydrate 24 g, Cholesterol 69.3 mg, Fat 18.4 g, Fiber 3.2 g, Protein 28.9 g, SaturatedFat 3.8 g, Sodium 2110.2 mg, Sugar 12.7 g

GRILLED MINCED PORK ON LEMONGRASS

Grilled Minced Pork on Lemongrass image

Make and share this Grilled Minced Pork on Lemongrass recipe from Food.com.

Provided by Dagmara O.

Categories Pork

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

250 g ground pork
5 -6 stalks lemongrass
1 small chili
3 leaves fresh basil
2 tablespoons soy sauce
1 teaspoon sugar cane
1 garlic clove
1 teaspoon fresh ground pepper

Steps:

Cut chilli in a half, throw away seeds and chop finely. Smash garlic. Tear basil into small pieces. Mix meat with soy sauce, chilli, basil, sugar and garlic; season with pepper.
Warm up grill pan, add a bit of oil. Put minced meat aroud stalks of lemongrass. When grill pan is hot, place our skewers on it. Fry for 8-10 minutes, turning frequently. Serve with hoi sin or other favorite sauce. Enjoy your meal!

Nutrition Facts : Calories 344.8, Fat 26.6, SaturatedFat 9.9, Cholesterol 90, Sodium 1076, Carbohydrate 2.2, Fiber 0.5, Sugar 0.3, Protein 23.2

Tips:

Use a wok or large skillet to cook the pork. This will help to ensure that the pork is evenly cooked and doesn't stick to the pan.
Make sure the pork is minced or ground very finely. This will help it to cook quickly and evenly.
Use a variety of vegetables in your pad kra pao. This will add flavor and texture to the dish.
Don't be afraid to add some heat to your pad kra pao. The chili peppers will give the dish a nice kick.
Serve pad kra pao with rice or noodles. This will help to soak up the delicious sauce.

Conclusion:

Pad kra pao is a delicious and easy-to-make Thai dish that can be enjoyed by people of all ages. With its bold flavors and variety of textures, pad kra pao is sure to become a favorite in your home. So next time you're looking for a quick and easy weeknight meal, give pad kra pao a try. You won't be disappointed!