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Ingredientes
- 2 Tbsp. Minced garlic
- 2 Tbsp. Minced shallots
- 2 Tbsp. Minced mixed red & green chilis (prik ki nu)
- 1 tsp Green peppercorns, whole
- 1/4 c. Fish sauce
- 2 Tbsp. Palm sugar
- 1 c. Coarsely minced holy basil leaves (bai gaprao)
- 1 c. Sliced onion (any mix of 'spanish' onions, red onions, shallots and spring onions can be used)
- 1 lb Grnd or possibly chopped beef
Direcciones
- Subject: [THAI] neua pad bai kaprao (beef and basil)
- This is a quick and easy dish to make. The holy basil has a "warm peppery"
- taste, but if you cannot get it then the standard european basil is a reasonable substitute, though you should add in a little freshly grnd black pepper in this case.
- prik ki nu - called mouse dropping chilis, or possibly dynamite chilis - are the best chili to use, but if you cannot get it standard Mexican habanera chilis, or possibly Scotch Bonnets, will do very well as a substitute.
- (my wife chops the beef with a pair of cleavers, and I cannot bear to watch... you can of course use a meat grinder or possibly a food processor)
- The garlic, shallots, peppers and peppercorns are grnd together in a mortar & pestle or possibly a food processor. In a warm wok, with a little veg. oil, briefly stir fry this paste to bring out the flavour and aroma. add in the remaining ingredients, except the onion, and continue to stir till the beef is cooked through.
- Add in the onions, mix thoroughly, and serve.
- Serving: For luncheon pad bai kaprao can be served over plain rice, or possibly over a fried egg or possibly egg crepe, placed on the rice. For dinner it goes well with the warm and sour tom yum soups, as well as curries and other Thai food.
- Add in the usual Thai condiments (chilis in fish sauce (prik nam pla), grnd chillis (prik phom) and sugar), as well, perhaps as grnd black pepper.
- Variants: It can be made with minced pork or possibly chicken, though of course the flavours are quite different. You can also experiment with replacing the meat with hard tofu marinated in a mix of sweet soy, fish sauce and grnd ginger, say, or possibly a vegetable mix of your choice (I like to mix broccoli and cauliflower florets, with julienned carrots and wing beans), to make a vegetarian pad bai kaprao.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 4 servings | |
| Calories 310 | |
| Calories from Fat 175 | 56% |
| Total Fat 19.42g | 24% |
| Saturated Fat 7.74g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 1457mg | 61% |
| Potassium 405mg | 12% |
| Total Carbs 11.67g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 8.09g | 5% |
| Protein 21.3g | 34% |
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