Best 3 Pad Krapow Spicy Basil Beef Recipes
**Pad Krapow: A Flavorful Journey to Thai Cuisine**
Embark on a culinary adventure to Thailand with Pad Krapow, a beloved dish that tantalizes taste buds with its harmonious blend of spicy, savory, and aromatic flavors. This stir-fried dish, also known as "holy basil beef," is a symphony of textures and flavors, featuring tender beef, fragrant holy basil, and a symphony of Thai spices. Join us as we unravel the secrets behind this iconic dish, exploring variations such as Pad Krapow Moo (pork), Pad Krapow Gai (chicken), and a delectable vegetarian option. Discover the art of balancing bold flavors, the intricacies of stir-frying techniques, and the nuances of selecting the perfect ingredients. Unleash your inner chef and embark on a culinary journey that will leave you craving more.
PAD KRAPOW (SPICY BASIL BEEF)
You can serve this dish with any ground meat like chicken and pork. I have also made it with ground shrimp. I have added poached eggs on top too. It's just delish
Provided by barbara lentz
Categories Beef
Time 20m
Number Of Ingredients 12
Steps:
- 1. Combine the sweet soy sauce, oyster sauce, fish sauce, and chili paste together and set aside.
- 2. In a wok or large skillet place the oil. When the pan starts to smoke a bit add the garlic and chilies. Cook about 30 seconds. Add the ground beef and cook breaking up the meat about 2 minutes.
- 3. Stir int the onion and bell pepper and cook until vegetables start to softened. Add the sauce to the pan and cook for about 1 minutes. Stir in the basil and finish with white pepper.
- 4. Serve with jasmine rice.
PAD KRAPOW GAI (THAI BASIL CHICKEN)
As dynamic as it is speedy, this ground chicken and green bean recipe from "Night + Market" (Clarkson Potter, 2017) by Kris Yenbamroong and Garrett Snyder, delivers a wallop of flavor with punchy ingredients that stir-fry in just 15 minutes. While this popular Thai street food can be whipped up using a range of proteins, Mr. Yenbamroong refers to his riff as "low-rent" because it's prepared with ground chicken rather than pricier slices of meat. It's piled with basil; Thai basil or holy basil provide more assertive licorice notes, but sweet basil adds herbal bursts of brightness. Spiked with Thai seasoning (see Tip), the chicken mixture is salty on its own, but it's inextricably linked with rice, and imparts the right amount of salinity when dispersed.
Provided by Alexa Weibel
Categories dinner, easy, for two, quick, weeknight, poultry, main course
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.
- Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes.
- Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.
- Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.
SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)
My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.
Provided by Chef John
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
- Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
- Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
- Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g
Tips:
- To make your pad krapow even more flavorful, use a mortar and pestle to grind the garlic, chilies, and peppercorns into a paste before adding them to the pan.
- If you don't have holy basil on hand, you can substitute Thai basil, sweet basil, or even cilantro.
- For a vegetarian version of pad krapow, use tofu or tempeh instead of beef.
- Serve pad krapow with jasmine rice and a fried egg for a complete meal.
Conclusion:
Pad krapow is a delicious and easy-to-make Thai dish that is perfect for a quick weeknight meal. With its bold flavors and spicy kick, pad krapow is sure to please everyone at the table. So next time you're looking for a new Thai dish to try, give pad krapow a try. You won't be disappointed!
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