Spicy Basil Pork (Pad Gkaprow Mu)

I love very spicy food and found this recipe on a thai travel site. Pork and basil just go so well together. This is very hot and spicy dish BUT you can adjust how many peppers you put in. You can also lower the heat level by removing the seeds of the peppers. Great with rice to help cool the heat.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2 -3  tablespoons  oil, for stir-frying
• 10 -12  garlic cloves, finely chopped
• 2 -3  shallots, thinly sliced
• 1  lb ground pork
• 10 -20  Thai red chili peppers, cut into rounds or 4 -6  serrano peppers or 4 -6  jalapeno peppers, for less heat
• 2  kaffir lime leaves, thinly sliced (can be hard to find) (optional)
• 2 -3  teaspoons soy sauce
• 2  tablespoons fish sauce
• 1 -1 1⁄2 cup  fresh  Thai holy basil or 1 -1 1⁄2 cup  regular sweet basil, works too
• 1  dash white pepper

Directions

1. Prepare ingredients as instructed. Leave fresh basil whole. Pull off the hard stems from the basil and discard.
2. Heak wok or non-stick skillet till hot. Heat the oil for a few seconds, add the chopped garlic. 30 seconds later add the sliced shallots. Stir-fry for another 60 seconds.
3. Add the ground pork and cook till the pork has changed color and is no longer pink and cooked through.
4. Toss in the chillies, thinly sliced kaffir leaves (optional), and basil. Add soy sauce and fish sauce. Toss or stir to mix all the ingredients.
5. Stir-fry until basil is wilted and pork is cooked through. Sprinkle with white pepper.
6. Serve with rice.