The "Original" Thai Holy Basil Stir Fry (Pad Kra Pao)

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12 oz ground beef, regular or lean

6 cloves garlic

3 Thai chilies, or as many as you can handle

¼ cup chopped mild red chilies, (see note 1)

⅓ cup julienned mild red chilies

2 tablespoon vegetable oil

1 tablespoon + 2 teaspoons fish sauce

1 tablespoon granulated sugar

½ cup unsalted beef or chicken stock or water

½ teaspoon ground black pepper

1 ¼ cups holy basil or regular basil leaves, (see note 2)

Cooked Jasmine rice for serving

3 eggs, for fried eggs (1 per person)

Oil for frying eggs, as needed

subheading: Prik Nam Pla (optional condiment):

1 to 2 Thai chilies, chopped

2 tablespoons fish sauce

2 teaspoons lime juice

1 clove galirc, thinly sliced or chopped (optional)

subheading: Notes:

Mild red chilies are for colour and flavour, while the Thai chilies are for heat. Traditionally we use spur chilies (prik chee fa) for the mild peppers, but red anaheim or mini bell pepper will work. Regular red bell pepper flesh is a little thicker and more watery than ideal, but it will also be fine if that's the only thing you have!

Italian basil is my preferred substitute if holy basil is unavailable. Thai basil can also be used, and the dish will be just as tasty, but I find that the flavour of regular Italian basil is closer to that of holy basil.

Note: Ingredients may have been altered from the original.

Directions at hot-thai-kitchen.com

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