Ground pork with green pepper – Mou Phad Kaphrao Prik Thai Sod

 

Chef

Ingredients:  4   Persons

 

6 cloves garlic, peeled

3 large red chilli

1 diced onion

1 tbsp red curry paste

5 tablespoons oil

600 g minced pork

4 kaffir lime leaves (Bay Magrood)

4 tbsp fresh green peppercorns

 

4 sprigs of basil - Bai Kaphrao

2 tablespoons oyster sauce

3 tablespoons fish sauce

1 tsp sugar

lettuce leaves

 

 

 

Preparation:

 

Paste the garlic in a mortar, the large chilies, the onion and the red curry paste to get a nice paste.

 

Heat up the oil in the wok and fry the paste about 30-60 seconds.

Add the minced pork and continue to fry for 4-5 minutes.

Add the kaffir lime leaves and stir in with the peppercorns and the basil leaves cut in gross pieces.

 

Pour a dash of water (or meat stock).

Season with the fish sauce, the oyster sauce and the sugar.

Serve on lettuce leaves.

(The pork mince meat can also be replaced with chopped chicken)

 

It is recommended to cook this meal in two batches and keep the first batch warm.

With less amount of meat in the pan, the meat can be fried hotter, and it does not run out too much liquid, wich would cause vapors.

If at all possible, be sure to use the Bai Kaphrao, which is typical for this meal and tastes quite different from Bai Horopha, the usual thai basil.