Pork, Basil and Chilli Stir Fry - Thai Style

My best friend, Deb, bought me a class at a Thai cooking school for my birthday. This was my favourite recipe. The most important thing I learned was, when it comes to Thai cooking, don't use substitutes - you only get the real flavour if you take the trouble to buy the right ingredients. This should be cooked in a wok, but a frypan will do if you don't have one. Don't be worried by the chillies, this dish is mild - as long as you remove the seeds from the chillies.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Prepare all ingredients in advance.
  • Place wok or pan over a moderate heat and add 2 tablespoons oil.
  • Add garlic and stir fry gently until it is just starting to colour lightly.
  • Add the sliced shallots and stir fry for a few minutes until they are transparent.
  • Remove garlic and shallots to another dish and set aside until needed.
  • Add a little more oil to the pan and increase heat.
  • Stir fry pork, in batches, until it is coloured (it doesn't have to be cooked through).
  • When the last batch of pork is cooked, add the shallots and garlic and the remaining pork to the pan.
  • Add the chillies and stir fry for a minute or two.
  • Now add the oyster sauce, fish sauce and palm sugar.
  • Stir fry for about 5 minutes or so until pork is cooked and the sauce is slightly caramelised.
  • Add basil and stir fry until wilted.
  • Before serving, sprinkle lightly with white pepper.
  • Serve with steamed jasmine rice.
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RECIPE MADE WITH LOVE BY

@Kookaburra
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@Kookaburra
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"My best friend, Deb, bought me a class at a Thai cooking school for my birthday. This was my favourite recipe. The most important thing I learned was, when it comes to Thai cooking, don't use substitutes - you only get the real flavour if you take the trouble to buy the right ingredients. This should be cooked in a wok, but a frypan will do if you don't have one. Don't be worried by the chillies, this dish is mild - as long as you remove the seeds from the chillies."
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  1. jjs1966
    I've been wanting a recipe for this for ages. This is exactly the way the restaurants I've been to make it, absolutely delicious! I didn't have palm sugar so I used Demerrera and it worked out fine. Next time I'd like to try a splash of lime juice and perhaps a bit more chilli as I like it a bit spicier. Great recipe!
    Reply
  2. Kookaburra
    My best friend, Deb, bought me a class at a Thai cooking school for my birthday. This was my favourite recipe. The most important thing I learned was, when it comes to Thai cooking, don't use substitutes - you only get the real flavour if you take the trouble to buy the right ingredients. This should be cooked in a wok, but a frypan will do if you don't have one. Don't be worried by the chillies, this dish is mild - as long as you remove the seeds from the chillies.
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