Krapao Moo Sap (Thai Holy Basil Stir-fry with Pork)

🧂 Ingredients

• 300 g Ground pork(Preferably 20% fat for best flavor and texture.)
• 2 cups Holy basil leaves (Bai Krapao)(Packed loosely. Holy basil has a unique peppery, slightly anise-like flavor distinct from Thai basil or Italian basil. If unavailable, a mix of Thai basil and a tiny pinch of anise seed can be a substitute, but the flavor will differ.)
• 5-10 Thai bird's eye chilies(Adjust to your spice preference. For milder heat, remove seeds.)
• 5-7 cloves Garlic(Larger cloves may require fewer.)
• 2 tbsp Fish sauce(Use a good quality Thai fish sauce.)
• 1 tbsp Oyster sauce(Adds umami and a slight sweetness.)
• 1 tsp Soy sauce (optional)(For added depth of flavor, especially if pork is lean.)
• 1/2 tsp Sugar (optional)(To balance the saltiness and spice.)
• 2-3 tbsp Vegetable oil or other neutral oil(For stir-frying.)
• 2 servings Jasmine rice(Cooked, for serving.)
• 2 Eggs(For frying, optional but highly recommended.)

👨‍🍳 Instructions

1. 1

   Prepare the aromatics: Roughly chop the Thai chilies and garlic cloves. You can use a mortar and pestle to pound them into a coarse paste for a more intense flavor, or finely mince them with a knife.

   ⏱️ 5 minutes
2. 2

   Heat the wok or large skillet over high heat until it begins to smoke slightly. Add the vegetable oil and swirl to coat. The oil should be very hot – this is crucial for achieving the characteristic 'wok hei' (breath of the wok) flavor.

   ⏱️ 1 minute
3. 3

   Add the pounded or chopped chili-garlic mixture to the hot oil. Stir-fry vigorously for about 30 seconds until fragrant, being careful not to burn the garlic.

   ⏱️ 30 seconds
4. 4

   Add the ground pork to the wok. Break it up with your spatula and stir-fry, continuing to cook over high heat. Stir constantly until the pork is no longer pink and is starting to brown and crisp slightly in places. This should take about 4-5 minutes.

   ⏱️ 5 minutes
5. 5

   Push the pork to one side of the wok. Add the fish sauce, oyster sauce, and optional soy sauce and sugar to the cleared space. Let them sizzle for a few seconds before stirring them into the pork mixture. This helps to caramelize the sauces.

   ⏱️ 1 minute
6. 6

   Add the holy basil leaves to the wok. Stir-fry for just 30-60 seconds, or until the leaves are wilted but still vibrant green. Do not overcook the basil, as it will lose its aroma and delicate flavor.

   ⏱️ 1 minute
7. 7

   Taste and adjust seasoning if necessary. If you prefer it spicier, you can add a dash more fish sauce or a pinch of chili flakes.

   ⏱️ 30 seconds
8. 8

   While the krapao is cooking, or just before, fry the eggs in a separate pan until the whites are set and the yolks are still runny (kai dao).

   ⏱️ 3 minutes
9. 9

   Serve the Krapao Moo Sap immediately over hot steamed jasmine rice. Top each serving with a crispy fried egg.

💡 Pro Tips

• ✓High Heat is Key: Use the highest heat setting on your stove and a wok or large, heavy-bottomed skillet. This ensures quick cooking and prevents the pork from becoming mushy.
• ✓Holy Basil is Essential: The unique peppery flavor of holy basil (Bai Krapao) is what defines this dish. It's not the same as Thai basil or Italian basil. Seek it out at Asian markets.
• ✓The Fried Egg (Kai Dao): A runny yolk is the perfect sauce to mix into the spicy pork and rice. Aim for crispy edges on the fried egg.
• ✓Adjust Spice Level: Thai bird's eye chilies are very potent. Start with fewer chilies if you are sensitive to heat, and remove the seeds for less intensity.

🔄 Variations

• Krapao Moo (Pork): The classic version.
• Krapao Gai (Chicken): Substitute ground chicken for pork.
• Krapao Nuea (Beef): Use finely chopped or ground beef.
• Krapao Talay (Seafood): Can be made with shrimp, squid, or a mix.
• Vegetarian Krapao: Use firm tofu or mushrooms, chopped finely.

🥗 Nutrition

Per serving