Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, thai minced pork with holy basil ‘kra prao moo sub kai dao’. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Thai minced pork with holy basil ‘Kra Prao Moo Sub Kai Dao’ is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Thai minced pork with holy basil ‘Kra Prao Moo Sub Kai Dao’ is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook thai minced pork with holy basil ‘kra prao moo sub kai dao’ using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Thai minced pork with holy basil ‘Kra Prao Moo Sub Kai Dao’:
- Take 3 tablespoons vegetable oil
- Get 1 onion, thinly sliced
- Make ready 7 cloves garlic, sliced
- Prepare 3 Thai bird eye chilies, thinly sliced
- Prepare 1 cup minced pork
- Prepare 1 teaspoon sugar
- Get 1 tablespoon fish sauce
- Take 1 tablespoon thin/light soy sauce
- Take 2 teaspoons oyster sauce
- Prepare 1/3 cup water
- Get holy basil leaves (about 1 1/2 cups packed) you can use normal basil if you cannot find holy basil
Instructions to make Thai minced pork with holy basil ‘Kra Prao Moo Sub Kai Dao’:
- Add cooking oil on hot pan, add garlic and chilli then minced pork.
- Add onion and bean then seasoning with soysauce, fishsauce, oyster sauce and sugar. Stir well add some holy basil or basil and a little bit of water.
- Stir well and serve with rice and fried egg.
So that’s going to wrap this up for this special food thai minced pork with holy basil ‘kra prao moo sub kai dao’ recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
