Get ready to transform your kitchen into a sizzling Thai street food paradise with the most addictive dish you'll ever cook! Pad Kra Pao, or Thai Basil Beef, is not just a meal—it's a flavor explosion that combines spicy, savory, and aromatic elements that will transport you straight to the bustling streets of Bangkok. This quick and easy recipe takes just 25 minutes to prepare, making it the perfect weeknight dinner that promises restaurant-quality taste with minimal effort.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb ground beef
- 2 cups Thai basil leaves
- 4 cloves garlic, minced
- 2-3 Thai bird chilies, chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 2 tablespoons vegetable oil
- Cooked jasmine rice for serving
Instructions
- Begin by preparing all your ingredients. Mince the garlic, chop the Thai bird chilies, and rinse the Thai basil leaves to remove any dirt. Set everything aside for easy access while cooking.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Allow the oil to get hot, but not smoking.
- Add the minced garlic to the hot oil and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Next, add the chopped Thai bird chilies to the skillet. Stir-fry for another 30 seconds to infuse the oil with the chili flavor.
- Increase the heat to high and add the 1 lb of ground beef to the skillet. Break the meat apart with a spatula or wooden spoon, and cook until it is browned and cooked through, approximately 3-4 minutes.
- Once the beef is cooked, drain any excess fat if necessary, then add the soy sauce, oyster sauce, fish sauce, and sugar to the skillet. Stir well to combine all the ingredients and ensure the beef is evenly coated with the sauces.
- Continue to cook for an additional 1-2 minutes, allowing the flavors to meld together. Taste and adjust seasoning if necessary, adding more soy sauce or sugar according to your preference.
- Remove the skillet from heat and gently fold in the 2 cups of Thai basil leaves. The residual heat will wilt the basil without losing its vibrant color and flavor.
- Serve the Pad Kra Pao Thai Basil Beef hot over cooked jasmine rice. Enjoy your meal!
Tips
- Use fresh Thai basil leaves if possible—their unique flavor is crucial to the authenticity of this dish.
- Control the heat by adjusting the number of Thai bird chilies. For less spice, remove the seeds before chopping.
- Make sure your wok or skillet is very hot before adding ingredients to achieve that classic wok-seared flavor.
- Don't overcook the basil; add it at the very end to preserve its vibrant color and fresh taste.
- For extra authenticity, serve with a crispy fried egg on top, which is traditional in Thailand.
- If you can't find Thai bird chilies, serrano or bird's eye chilies make good substitutes.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 90mg
