Pad Kra Pow

Matt Sinclair

Ingredients:

Serves 4

  • 3 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 inch piece ginger, minced
  • 3 red birdseye chillies
  • 500gm beef mince
  • 60ml fish sauce
  • 60ml oyster sauce
  • 40gm caster sugar
  • 2gm ground white pepper
  • 100ml water or salt reduced chicken stock
  • 100gm diced green beans (snake beans if available)
  • 2 Large handfuls Holy (Thai) basil

To Serve

  • Steamed rice
  • Crispy shallots
  • 1 fried egg per serve

Method:

  1. Heat oil in a pan or wok over a high heat. Fry off the garlic, ginger and chillies for a moment, moving constantly to avoid any colouration. Break up the beef mince into smaller pieces and add to the wok. Stir fry the beef for a further minute, moving constantly until just cooked.
  2. Season with fish sauce, oyster sauce, sugar and pepper to taste. Add the water or stock and allow to simmer for a moment, moving around the wok to evenly coat in the sauce – avoid the beef boiling or stewing for too long, this will cause the meat to toughen.
  3. Once a sauce has formed, add in the green beans and Holy basil. Toss through to coat and remove from the heat. Taste and adjust seasonings if required. Serve immediately topped with a fried egg and crispy shallots and steamed rice on the side.

Notes:

  • The sauce should have an even balance of richness with sweet, salty and spicy flavours.
  • The seasoning amounts in this dish are quite intense (very authentic to Thai cuisine and Matt’s preference), however can be altered to soften in intensity to suit the ‘everyday’ palate.

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