Thursday, March 25, 2010
Nuer Phat Kaphrao เนื้อผัดใบกะเพรา Beef Fried With Holy Basil
Due to the erratic dinner plans at the tummies' at the moment, my plan of bringing southern Thai cuisine to you failed miserably. Instead this has turned into a Thai street food week at the tummies' with many of the top ten favourite Thai simple meals making the cut. This might be another dish that you have seen locals eating at the street stalls but have never tasted since it is not often on restaurants menu. This de facto national dish of Thailand takes minutes to make and you'll soon understand its popularity. Thai holy basil (bai kaphrao) is the star here; if you can't get holy basil use normal Thai basil instead, it will still be delicious but it will be called phat haropha. For my chicken version click HERE.
P.S You are more likely to be served phat haropha outside of Thailand as holy basil is rarer and more expensive but I think most people are happy to pay a little more for the real deal!
recipe per serve
150 g of minced meat of your choice
2 garlic cloves, chopped
2 bird chillies, chopped (adjust the amount to suit your taste)
half a green chili, chopped
a handful sliced red and green chillies
a handful of picked holy basil leaves and flowers
1/4 onion, sliced
dash of soy
dash of fish sauce
a sprinkle of sugar
Steamed jasmine rice
Saute chopped garlic and chillies for 30 seconds then add in the mince.
Break the mince up and add seasonings and sliced onion when the mince is no longer pink.
Chuck in the holy basil and extra sliced chillies.
Fry for another 30 seconds and you will have one of the most popular dishes in Thailand.
Serve immediately with a plate of steamed jasmine rice and say aroy maak!