Pad Prik Bai Kaprow Stir Fry With Basil Recipes

PAD KRAPAO (THAI STIR-FRY PORK WITH BASIL)

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

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

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

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

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

Pad Krapow Gai (Thai Basil Chicken) image

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.

Ingredients

1/4 cup vegetable oil
1 pound ground chicken (preferably dark meat)
2 teaspoons minced garlic (from 2 cloves)
2 teaspoons granulated sugar
1 teaspoon minced fresh bird's-eye chile or other fresh chile (from 1 chile)
8 ounces green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
3 tablespoons oyster sauce
2 tablespoons fish sauce
1 tablespoon Thai seasoning sauce (such as Golden Mountain; see Tip)
1 cup loosely packed basil leaves (preferably Thai basil or holy basil)
Ground white pepper, to taste
Steamed jasmine rice, for serving
4 crispy fried eggs (optional)

GROUND CHICKEN STIR FRIED WITH BASIL - KAI PAD BAI KAPROW

This is a great accompaniment or main course for a Thai dinner, wonderfully aromatic, and very tasty! Based on a Madhur Jaffrey recipe, my husband makes this dish often.

Provided by Julesong

Categories Curries

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ground Chicken Stir Fried with Basil - Kai Pad Bai Kaprow image

Steps:

In oil over medium-high heat, saute onion, basil, garlic, green onions, chilies, and grated ginger in oil until onions are soft.
Add ground chicken and sauté until browned.
Mix fish sauce and brown sugar together; add into chicken/basil mixture and stir to coat.
Saute for another 3 to 4 minutes.
Serve with rice.
Note: please use Thai basil if at all possible, which holds up better under heat and is much more aromatic than common Italian/French basil.

Nutrition Facts : Calories 584.5, Fat 39.2, SaturatedFat 7.9, Cholesterol 195, Sodium 1324.1, Carbohydrate 17.6, Fiber 2.5, Sugar 9.1, Protein 42.9

Ingredients

3 tablespoons vegetable oil
1 medium white onion, chopped
1/2 cup chopped fresh basil (Thai basil preferred)
5 cloves garlic
2 green onions, chopped
2 Thai red chili peppers, seeded and cut into strips,amount to taste
1 teaspoon freshly grated ginger
1 lb ground chicken (or turkey)
5 teaspoons fish sauce (or salt to taste)
1 1/2 teaspoons dark brown sugar