RecipeTin Eats’ spicy Thai chilli and basil pork stir-fry is for those who like it hot

Name: RecipeTin Eats’ spicy Thai chilli and basil pork stir-fry is for those who like it hot
Cook time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tbsp oyster sauce; 1 tbsp light soy sauce; 1 tbsp dark soy sauce; 2 tsp white sugar

RecipeTin Eats

July 25, 2023

Serving suggestion: Finish the Thai chilli and basil pork bowls with tomato and cucumber for freshness (optional). Rob Palmer STYLING: Emma Knowles

easyTime:< 30 minsServes:4

Mince is highly underrated for stir-fries. It’s quick to prepare – no chopping raw meat – and offers plenty of surface area to soak up your favourite sauce.

Today, we’re making a pork mince version of the Thai takeaway favourite pad krapao gai (Thai basil chicken). The bold sweet-and-savoury sauce has a good kick of chilli, along with fragrant Thai basil. I like to serve the stir-fry with steamed jasmine rice, and some cucumber and tomato wedges on the side. No dressing is necessary – the freshness is a welcome contrast.

SOS checklist

Fewer than 12 ingredients (excluding oil, salt, pepper and water) ✔
Less than $20 for 4 servings ✔
Less than 30 minutes ✔

Ingredients

Stir-fry sauce

2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
2 tsp white sugar

Stir-fry

2 tbsp vegetable oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
500g pork mince (see note)
4 bird’s eye chillies (including seeds), finely chopped, plus extra to serve (see note)
2 cups Thai basil leaves, loosely packed, plus extra to serve (see note)
steamed jasmine rice, to serve

Method

Step 1
Mix the sauce ingredients together in a small bowl and set aside.
Step 2
Heat the oil in a large non-stick pan over high heat. Cook the onion for 1 minute, then add the garlic and cook for a further 2 minutes or until the onion is soft and translucent.
Step 3
Add the pork mince and cook, breaking it up as you go, until the pork is no longer pink.
Step 4
Add the sauce, and cook until nicely caramelised, about 3 minutes. Stir in the chilli and toss for 30 seconds. Just before serving, stir in the Thai basil.
Step 5
Serve immediately over rice, garnished with a few extra Thai basil leaves and slices of fresh chilli, if you dare!

The flavour of Thai basil is reminiscent of anise or licorice. iStock

Notes

This dish is quite spicy – as it should be. To reduce the spiciness, use less fresh chilli and remove the seeds before chopping.
You can substitute chicken or turkey mince for the pork, if you prefer.
Thai basil has small, narrow leaves, purple stems, and pink-purple flowers. The flavour is reminiscent of anise or licorice. If you don’t have or can’t find it, at a pinch you can substitute Italian basil.