Pad Kapao Moo – Thai minced meat with Krapao basil on rice

Ingredients for 2 servings:

• 1 garlic clove(s), possibly 2
• 2 shallots
• 2 spring onions
• 1 bunch basil (krapao, holy basil)
• ½ tsp chili, dried and ground
• 400 g minced pork
• 2 tbsp fish sauce
• 2 tbsp soy sauce, light
• 2 tbsp Ketjap Manis (dark, sweet soy sauce)
• 2 tbsp oyster sauce
• some sesame oil, alternatively sunflower oil
• 2 cups jasmine rice or fragrant rice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

First, cook the rice according to the package instructions or in a rice cooker. Meanwhile, dice the garlic and slice the shallots and spring onions. Wash the krapao basil, pluck the leaves from the stems, and roughly slice them once or twice. Heat a little oil in a wok or pan, add the garlic and chili, and fry briefly. Add the minced meat and fry until crumbly, but not all the liquid has evaporated. Now add the fish sauce, both soy sauces, and the oyster sauce to the meat and mix well. Add the shallots and spring onions and fry for about 3 minutes more, until they still have a bite. Finally, stir in the krapao and let it break down briefly. Serve the Pad Krapao Moo with the rice or glass noodles. Note: Krapao is a variety of Thai basil. It is also known as holy basil. This isn’t the sweet Thai basil that’s very common in Germany. That tastes more like anise. While the dish also tastes good with sweet Thai basil, it’s a different dish. Krapao can be found in well-stocked Asian markets.