Pad krapow moo

This Thai basil minced pork dish, also known as pad krapow moo, is a recipe by my brother (the make-it-up chef). He occasionally comes across some amazing recipes. When he made this dish for me, I ate so much of it that he kept making it for me. When I was pregnant with my daughter, he made a whole batch just for me and froze it into single serve portions. While this isn’t exactly his Thai basil minced pork recipe (he doesn’t really record down what he puts into it), it’s based on what he has told me he puts into it. It tastes pretty close to his but I’ve put a lot more green beans in (because I love the green beans).

Update: I’ve adapted this recipe for the Thermomix (TM6) below the conventional recipe.

Serves 4 (approx. 310 calories per serve)

Prep time 15 mins
Cook time 20 mins

Ingredients
500g lean minced pork
2 tbsp peanut oil
6 cloves of garlic, crushed
3 chillies, sliced thinly
240g snake beans, sliced into 2-3cm lengths (you can use less)
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp fish sauce
1 1/2 tsp sugar
100g Thai basil

Note: It’s the Thai basil that really lifts the flavours of this recipe. You should be able to find it in most good Asian grocery stores but if you can’t, depending on your climate, you may be able to grow your own here. We grow our own as well and it’s beautiful to have handy and fresh for all your Thai dishes.

Brown the minced pork in a large pan and set aside.

In the same pan, heat the peanut oil and add the garlic and chillies, stirring until fragrant

Add the snake beans and sautee for a 5-10 minutes until cooked. Add some water to help the snake beans cook faster and more evenly.

Meanwhile, mix the oyster sauce, soy sauce, fish sauce and sugar in a bowl until the sugar dissolves.

Add the cooked minced pork that was set aside previously to the pan and stir for a few seconds.

Then add the sugar and sauce mixture and stir until combined.

Add the Thai basil and stir for a few more minutes until they are wilted. Take off the heat and serve with steamed rice and a fried egg (not included in calorie count).

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Thermomix Adaptation

Preparation
1. Place garlic, chillies and 20g of the oil into mixing bowl. Insert measuring cup into mixing bowl lid and chop 3 sec / speed 7. Scrape down sides with a spatula, put lid back on then sauté 3 min / 120°C/ speed 1.
2. Add 250g of the pork mince and 10g of the oil then stir-fry 4 min / Varoma / speed 1. Transfer into a bowl and set aside.
3. Place remaining 250g pork mince and remaining 10g oil into mixing bowl then stir-fry 4 min / Varoma / speed 1.
4. Add reserved cooked mince, fish sauce, oyster sauce, light soy sauce, sugar, green beans and 50 g water then cook 4 min/100°C/reverse/speed 1.
5. Stir in basil with spatula. Serve with rice and fried eggs.

More Thai Recipes

• Thai Chicken and Vegetable Stir Fry
• Thai Green Papaya Salad
• Herbal Pork Noodle Soup
• Thai Vegetarian Fried Rice
• Thai Pork Belly and Chinese Broccoli Stir Fry

More Pork Recipes

• Sweet Chilli Pork Meatball Tacos
• Slow-Braised Pork Belly
• Asian Crispy Pork Belly
• Taiwanese Braised Pork and Egg
• Basic Pork and Prawn Wonton

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