PAD GRA PROW
PAD GRA PROW
#SIAintheKitchen
I love it when I can turn a simple and economical ingredient such as ground beef and turn it into something super delicious. I created magic the other day when I opted for a minced beef pad gra prow.
We were given a basil plant and it’s been really fun discovering new recipes with basil. But when you’re tired of pestos, pastas, san bei ji and Taiwanese popcorn chicken, it’s time to try something new! I remember I had made a holy basil fried rice with fish sauce back in the day which I had never made since but I even then, I waned to try something brand new.
Traditional pad gra prow uses holy basil but since I was using whatever we had had on-hand, I went with stirring in Genovese basil with decent results. It’s not as strong as holy or Thai Basil, but it was still super delicious. Not to mention, this literally takes 15 minute from start to finish - I can dig it.
Some recipes will use cubed chicken or beef, but I went with minced meat for ease, convenience and accessibility. Be sure to serve this with white rice!
PAD GRA PROW - serves 4
3 tbsp vegetable oil
1/2 spanish onion, sliced
7 cloves garlic, minced
5 thai red chilies, stems removed and thinly sliced
1 red bell pepper, stem removed and thinly diced
1 lb ground beef
2 tbsp soy sauce
1 tbsp dark soy sauce
2 tsps fish sauce
1 tbsp oyster sauce
1/2 tsp kosher salt
freshly ground black pepper, as needed
1 large bunch basil, leaves only
In a large wok, heat the vegetable oil over medium-high heat until hot and glistening. Add in the onions, garlic and chilies and fry until the colour begins to dark and char, about 3 minutes.
Add in the bell peppers and toss in with the additional ingredients. Stir fry for 2 minutes.
Add in the ground beef and brown for 2 minutes. Add in the soy sauce, dark soy, fish sauce, salt, and pepper. Once the meat is fully cooked (another 3 minutes), stir in the basil leaves and turn off the heat. Allow for the basil leaves to wilt. Serve with steamed white jasmine rice.