beef, easy, lunch, Stir-friesSeb HolmesFarang London#KraPao, #ThaiFood, #ThaiRecipe, #MinceBeef, #HolyBasil, #ThaiStirFry, #AuthenticThai, #SebbyHolmes, #FarangLondon, #MichelinBibGourmand, #ThaiCooking, #AsianFood, #ThaiBasil, #WokCooking, #ThaiComfortFood, #SpicyFood, #ThaiChef, #HomeCooking, #RecipeOfTheDay, #ThaiCuisine, #LondonRestaurant, #FoodBlogger, #ChefRecipe, #ThaiKitchen, #AsianCooking, #FoodLovers, #ThaiDish, #CookThai, #ThaiIn7, #PadKraPaoComment

Kra Pao, stir-fried aged minced beef with chilli, garlic, white pepper, wild ginger, green peppercorns and holy basil. Topped with a runny wok-fried egg & crispy shallots

beef, easy, lunch, Stir-friesSeb HolmesFarang London#KraPao, #ThaiFood, #ThaiRecipe, #MinceBeef, #HolyBasil, #ThaiStirFry, #AuthenticThai, #SebbyHolmes, #FarangLondon, #MichelinBibGourmand, #ThaiCooking, #AsianFood, #ThaiBasil, #WokCooking, #ThaiComfortFood, #SpicyFood, #ThaiChef, #HomeCooking, #RecipeOfTheDay, #ThaiCuisine, #LondonRestaurant, #FoodBlogger, #ChefRecipe, #ThaiKitchen, #AsianCooking, #FoodLovers, #ThaiDish, #CookThai, #ThaiIn7, #PadKraPaoComment
Kra Pao, stir-fried aged minced beef with chilli, garlic, white pepper, wild ginger, green peppercorns and holy basil. Topped with a runny wok-fried egg & crispy shallots

This is proper Thai comfort food at its finest - a fragrant, fiery stir-fry that's all about the holy basil. At Farang, we use aged minced beef which adds incredible depth, but you can easily swap for chicken or pork. The key is having everything prepped and ready to go before you fire up the wok - this dish moves fast!

Serves: 2
Prep time: 10 minutes
Cook time: 8 minutes

Ingredients: 150g aged minced beef (or chicken/pork, skinned, de-boned and minced)
3 tbsp vegetable oil
2 free-range eggs
4-5 cloves garlic, finely chopped
2-3 bird's eye chillies, sliced (adjust to taste)
1 tsp white pepper, freshly ground
1 thumb-sized piece wild ginger (or regular ginger), julienned
10g fresh green peppercorns (or pinch of black pepper)
Large handful holy basil leaves (Thai basil works too)
1 tbsp fish sauce
1 tbsp dark soy sauce
1 tsp palm sugar
1 tbsp oyster sauce

For serving: Steamed jasmine rice
Crispy shallots
Extra bird's eye chillies, sliced
Fish sauce (for prik nahm pla)

Method:

  1. Get everything prepped and within arm's reach of your wok - this moves quickly! Heat 1 tablespoon of oil in a large wok over high heat until smoking.

  2. Crack the eggs into the hot oil and fry until the whites are set but yolks remain runny, about 2 minutes. Remove and set aside.

  3. Add remaining oil to the wok. When hot, add the garlic, chillies, and green peppercorns. Stir-fry for 30 seconds until fragrant.

  4. Add the minced beef and white pepper, breaking it up with your spatula. Stir-fry for 3-4 minutes until the meat starts to caramelise and release its juices.

  5. Add the wild ginger and stir through. Add fish sauce, dark soy, palm sugar, and oyster sauce. Toss everything together for another 2 minutes until the meat is well coated and glossy.

  6. Remove from heat and immediately fold through the holy basil leaves - they should wilt from the residual heat.

  7. Serve immediately over steamed jasmine rice, topped with the fried eggs and a generous sprinkle of crispy shallots. Mix extra sliced chillies with fish sauce to make prik nahm pla - a proper tableside condiment for those who like their flavour on a punchy level.

Chef's Tips: The holy basil is what makes this dish sing - it has a peppery, almost clove-like flavour that's completely different from sweet Thai basil. If you can't find it, Thai basil works, but the flavour won't be quite the same. Don't skip the white pepper either - it adds a lovely warmth that complements the chillies perfectly.

Storage: The stir-fry will keep in the fridge for 2 days - reheat gently and add fresh basil before serving. Always cook the eggs fresh though - they're best with that lovely runny yolk!

Head chef & founder of Farang London restaurant. Cookbook author of ‘Cook Thai’ & ‘Thai in 7’. Chief curry paste basher and co-founder of Payst London.