Pad kra pow

Thai recipe for stir-fried minced venison with chillies and holy basil (Neua pat bai grapao).

Ingredients (serves four)

500g venison mince

4 tbsp peanut oil

4 shallot sliced

6 cloves garlic sliced

3 green Thai chillies thinly sliced 1.5 tsp sugar

5 tbsp fish sauce

5 tbsp dark soy sauce

3 tbsp oyster sauce

⅓ cup water

1 bunch Thai basil

How to make it

  1. Heat a wok to medium heat, add the peanut oil and cook the shallots and garlic for about 1 minute.
  2. Turn the heat up to high and add the mince, breaking it up with a wooden spoon so there are no big clumps.
  3. Once sealed and the mince is browned, add the remaining ingredients with the exception of the Thai basil.
  4. Continue to cook for about 3 minutes until most of the liquid has reduced.
  5. Add the Thai basil and fold through.
  6. Serve with rice and serve immediately.
Venison Pad ka poa
Pad ka poa ingredients
Venison Pad ka poa


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