John Myers
Ingredients for 4 servings:
- 6 cloves garlic, peeled
- 3 large chili peppers, red, possibly partly pitted
- 1 onion(s), diced
- 1 tbsp curry paste, red
- 5 tbsp oil
- 600 g lean minced pork
- 4 kaffir lime leaves, Bai Magrood
- 4 tbsp peppercorns, fresh green
- 4 sprig(s) basil, holy (Bai Kaphrao)
- 2 tbsp oyster sauce
- 3 tbsp fish sauce
- 1 tsp sugar
- Lettuce leaves
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
A delicious recipe for beginners…
Pound the garlic, large chilies, onion, and red curry paste into a paste in a mortar and pestle. Heat the oil in a wok and fry the paste for about 30-60 seconds. Then add the minced pork and continue frying for 4-5 minutes. Roughly tear the magroo leaves and stir in with the peppercorns and roughly torn basil leaves. Add a splash of water and season with fish sauce, oyster sauce, and sugar. Serve on lettuce leaves. (You can also replace the minced pork with minced chicken.) It is recommended to fry this dish in two batches and keep the first batch warm. This allows for more secure frying of the meat, and it won’t absorb liquid as easily during frying. If at all possible, be sure to use bai kaphrao, which is typical for this dish and tastes completely different from bai horapha, the usual Thai basil.
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