Kra Pao - Thai Holy Basil Stir Fry with Aged Beef and Wok Fried Egg

Every time we land in Bangkok for a Farang research trip, before anything else happens, someone says kra pao. It doesn't matter what time it is. My go-to is Somtum Der - cold Singha, bowl of kra pao, done. The version you get there is smoky and rich with a depth that comes from serious wok heat and good ingredients. That's what we're chasing here.

This is probably Thailand's most eaten dish. You'll find it at street stalls, canteen restaurants, proper sit-down places - everywhere. Most menus offer it with chicken, pork or beef. At Farang we use aged minced beef from HG Walter, a London butcher worth knowing. The ageing gives the fat a rich yellow colour and the flavour is noticeably more intense than standard mince. For a stir fry that cooks in under ten minutes, the quality of the meat really does show.

Krachai is the wild ginger called for here. It's not the same as regular ginger - it has a more floral, earthy flavour and it belongs in this dish. You can find it fresh at most Asian supermarkets, and occasionally in jars at larger supermarkets. Fresh is the one to go for if you have the choice. The jarred version works in a pinch but it's a different thing.

The wok fried egg is worth getting right. At home you're not going to get the same heat as a commercial burner, but you can get close. Use a deep wok or a non-stick pan and don't be shy with the oil - you're almost shallow frying the egg rather than just frying it. Get the oil hot enough that when the egg goes in it bubbles immediately and floats. If it sinks and sticks, the oil wasn't hot enough. Around 200 degrees if you have a probe thermometer. Too hot and it gets dangerous fast, so be careful. The honest advice is to buy a few extra eggs the first time and treat the first one or two as practice. Once you've got the timing and temperature dialled in it's easy.

On the prik nahm pla - at Farang we go a bit further than the standard version. Ours has chopped lime with the zest left on, mixed red and green bird's eye chillies, wok-smoked chilli powder and a bit of pak chi farang to round it out. That said, we cook jazzy food for a living. At home, fish sauce and sliced bird's eye chillies in a small bowl on the table is all you need and it's excellent.

Kra Pao - Stir Fried Aged Beef with Holy Basil and Wok Fried Egg

Serves: 2 Prep: 10 minutes Cook: 8 minutes Difficulty: Easy

Ingredients

For the stir fry

• 150g aged minced beef (chicken or pork work well too)

• 3 tbsp vegetable oil

• 4-5 garlic cloves, finely chopped

• 2-3 bird's eye chillies, sliced

• 1 tsp white pepper, freshly ground

• 1 thumb-sized piece krachai (wild ginger), julienned

• 10g fresh green peppercorns (or a pinch of black pepper)

• Large handful holy basil leaves

• 1 tbsp fish sauce

• 1 tbsp dark soy sauce

• 1 tsp palm sugar

• 1 tbsp oyster sauce

For the wok fried eggs

• 2 free-range eggs

• Enough vegetable oil to almost submerge the egg

To serve

• Steamed jasmine rice

• Crispy shallots

• Prik nahm pla (sliced bird's eye chillies in fish sauce, or the Farang version above)

Method

1. Get everything chopped, measured and within reach of the wok before you turn the heat on. This dish moves fast and there is no time to go looking for things once it starts.

2. For the wok fried eggs, heat enough oil in a deep wok or non-stick pan to almost submerge the egg. You want it at around 200 degrees - hot enough that the egg bubbles and floats the moment it hits the oil. Cook until the whites are just set and the yolk is still runny, around 2 minutes. Remove carefully and set aside.

3. In a clean wok or pan, heat 1 tbsp of oil over high heat until smoking. Add the garlic, chillies and green peppercorns and stir fry for 30 seconds until fragrant.

4. Add the minced beef and white pepper, breaking it up with a spatula. Stir fry for 3-4 minutes until the meat starts to caramelise and colour properly.

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

6. Take off the heat and fold through the holy basil. It will wilt in the residual heat - don't cook it any further than that.

7. Serve over jasmine rice, top with the wok fried egg and crispy shallots. Put the prik nahm pla on the table and let people season it themselves.

Chef's notes

Holy basil has a peppery, almost clove-like flavour that is completely different from sweet Thai basil. If you can't find it, Thai basil will do the job but the flavour won't be the same. It's worth hunting for - Asian supermarkets usually carry it.

The stir fry will keep in the fridge for a couple of days. Reheat gently and throw in fresh basil before serving. Always cook the eggs fresh.

The paste and sauces used in this recipe are available for next day delivery at payst.co.uk. More recipes at faranglondon.co.uk.