Krapow Moo is my favorite Thai dish and one which we often have for brunch.
We are a two meal a day family. It can be made with Chicken mince but I prefer pork mince. For maximum heat, I always grind my chilies and garlic together in my pestle.
This serves 3.
200 gm Pork mince
4 snake beans cut into 1/4 inch slices.If you can’t get the beans pictured then ordinary green beans will be fine.
2-3 cloves of garlic
1-5 Thai chilies
A big bunch of Thai Holy basil (Krapow) leaves picked and as you can see from the photo I use quite a lot.
3 tbsp Oyster sauce
2 tbsp soy sauce
1/2 tsp black soy.
A splash of cooking oil, I use Coconut oil.
Good shake of seasoning, not sure if you would get the one I use here but if not just a little pork/chicken seasoning salt.
Peel garlic and cut chilies finely at this point I put in a pestle and mortar as it brings out the flavor.
If you don’t eat your food very hot, like us, then just cut chilies and garlic finely.
Add a splash of oil to a hot wok and add chilies and garlic cook stirring for 1 minute being careful the garlic doesn’t burn.
Add the minced pork (chicken) and stir until cooked 3-4 mins.
Add all sauces and stir cooking for 1 minute.
Add a little hot water if the sauce is too strong.
Then add the green beans and cook 1 min then add Krapow and stir until wilted.
Taste and adjust seasoning if necessary.
Serve with rice and a fried egg which is traditionally how Thais eat this dish.
N.B: Holy Basil is available now in many Asian stores throughout the world.
Prepared, tried and tested by Carol Taylor
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