Best 3 Spicy Basil Beef Pad Krapow Recipes
Embark on a culinary journey to tantalize your taste buds with the vibrant flavors of Spicy Basil Beef Pad Krapow, a beloved Thai dish that embodies the perfect balance of sweet, savory, and heat. This delectable stir-fry boasts tender beef coated in a rich, spicy sauce made from fragrant Thai basil leaves, fiery chili peppers, and a symphony of aromatic spices. Served atop fluffy jasmine rice, it's an explosion of flavors that will transport you to the bustling streets of Bangkok.
This comprehensive guide provides you with a collection of carefully curated Pad Krapow recipes, each offering a unique twist on this classic dish. From the traditional version bursting with Thai basil and heat to variations featuring chicken, seafood, tofu, and even a vegetarian option, there's a recipe for every palate and dietary preference. With step-by-step instructions, insightful cooking tips, and stunning food photography, this article is your ultimate resource for creating authentic Pad Krapow at home. Prepare to indulge in a flavor-packed adventure 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.
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
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.
Tips:
- If you don't have holy basil, you can substitute regular basil, but the flavor will be slightly different.
- For a vegetarian version of this dish, omit the beef and add extra vegetables, such as tofu, bell peppers, or carrots.
- If you like your food extra spicy, add more chili peppers or chili paste.
- Serve pad krapow with rice, noodles, or your favorite side dish.
Conclusion:
Pad krapow is a delicious and easy-to-make Thai dish that is perfect for a quick and flavorful meal. With its combination of savory, spicy, and herbal flavors, this dish is sure to please everyone at your table. So next time you're looking for a new and exciting recipe, give pad krapow a try!
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