Phad kaprow muu
this really is the all occasion dish of all of Thailand. It's potentially the spiciest dish available. The recipe can be prepared with a modest kick made with two birds' eye chillies or a horse's kick with 30 or more chillies! 
It's very easy to make and is eaten at anytime of the day or evening. It's eaten with rice and generally but not always with a fried egg on top. 
• 1 tablespoon vegetable oil
• 1 tablespoon garlic
• 2-30+ small thai chillies to taste
• 1/2 cup (100g) ground meat (chicken/beef/pork)
• 1 tablespoon fish sauce 
• 1 teaspoon black soy sauce 
• 1/4 teaspoon white sugar 
• 2 tablespoons water 
• 1/2 cup holy basil leaves and flowers 
1. Smash chillies with a stone mortar & pestle if you have one, or use the side or back of a knife. Smash garlic, and set aside with the chillies. 
2. Clean basil by picking off the leaves and flowers, and discarding the stems. Rinse and set aside. 
3. Heat the oil in a pan until very hot on high heat. Throw in the chillies & garlic, and stir until browned. You should be aware of that acrid chillie fume aroma
4. When the garlic is ready, add the pork. 
5. Add sugar, soy sauce & fish sauce. Stir and let absorb. 
6. When dry, add the water and the basil leaves. Stir until basil is wilted. 
7. Serve on rice. 
Optional: if you want to top with a fried egg, add a bit more oil in the pan, and allow the oil to get very hot. Crack an egg in the middle. The egg will bubble up and sizzle. When browned on the edges, flip and cook the other side. Place the "star egg" on the top. 
The dish is served with a sauce made from fish sauce and sliced chilie (sauté prig khi nu). It's up to the guest to add or not this little bit extra of salty heat




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