Direct answer: Fry minced pork, chicken, turkey or beef with garlic and chilli, season with soy sauce, fish sauce and a little sugar, then stir through basil and serve over rice.
Thai basil mince is based on the idea of pad kra pao: hot, savoury minced meat with basil and rice. This version uses accessible ingredients while keeping the main point of the dish: fast frying and strong seasoning.
Serves 2 to 4, depending on sides. Time: about 20 to 40 minutes.
Ingredients
- 1 tbsp oil
- 300g minced pork, chicken, turkey or beef
- 3 garlic cloves, minced
- 1 red chilli, chopped, or chilli flakes
- 1 tbsp soy sauce
- 1 tbsp fish sauce, or extra soy sauce
- 1 tsp sugar
- A handful of Thai basil or ordinary basil
- Cooked rice, to serve
- Fried egg, optional
Method
- Heat the oil in a wok or frying pan over a high heat.
- Add the mince and fry for 5 to 6 minutes until browned and no longer watery.
- Add the garlic and chilli. Stir-fry for 1 minute.
- Add soy sauce, fish sauce and sugar. Toss until the mince is glossy.
- Turn off the heat and stir through the basil until just wilted.
- Serve immediately over rice, ideally with a fried egg.
Notes
The pan needs to be hot so the mince browns instead of stews. Thai basil is ideal, but ordinary basil still makes a good dinner. For more vegetables, add green beans or peppers before the sauce.
Storage: Cool leftovers quickly, keep them covered in the fridge, and eat within 2 days. Reheat until piping hot throughout, and do not reheat rice more than once.