A taste of Thailand…
Travelling is undoubtedly the best (though definitely not the cheapest) way to gain culinary inspiration: sampling new flavours, techniques and traditions enriches your experience not only whilst on holiday but also through bringing those new ideas back to your kitchen at home. I travelled to Thailand with my family last summer and was greeted by such an amazing cuisine: simply and lightly prepared food that is filled with a multitude of aromatic and spicy flavours.
Pad kra pao was possibly my favourite dish so, obviously, I recreated it once I got home and I am sharing my take on it with you today. Traditionally the key component of this dish is thai basil but it is not the easiest herb to obtain in England so I have used a coriander and basil combo which works just as well (apologies if this is offensively inauthentic!). It is made up of minced pork stir fried in ginger, lime, chili and herbs and then served with rice and a crispy fried egg. In Thailand they fry their eggs a little differently to how we do and I have outlined how the crispy fried egg is achieved below but it is not essential to cook it this way! Enjoy.
Prep time: 10 minutes
Cooking time: 10 minutes
- 250 g pork mince
- 3 cloves garlic, peeled and minced
- 1 large thumb of ginger, peeled and grated
- 2 large red chilies, seeds removed and finely chopped
- zest and juice of 1 lime
- 1 large bunch coriander, finely cut
- 1 small bunch basil, finely cut
- 100 g spinach
- 2 tbsp soy sauce
- 1 tsp fish sauce
- vegetable oil
- 2 medium eggs
- 150 g basmati rice
- Cook rice according to packet instructions.
- Meanwhile heat 1 tbsp vegetable oil up on a high heat in a large wok or frying pan. Add the ginger, garlic, chili, half of the herbs and the lime zest to the pan and fry for one minute. Stir the pork into the pan and fry for a few minutes until cooked through (it should cook quickly on this high heat) and then stir in the spinach, soy sauce, lime juice, fish sauce and remaining herbs. Leave the sauce to bubble away for five minutes and then it is done.
- For the fried egg: coat a small saucepan in 1 cm vegetable oil and turn the heat up. Once the oil is bubbling drop the egg in and then cover the frying pan in a large saucepan lid and leave to cook for 1 minute – this makes the bottom of the egg crisp up and the top of the egg steams leaving a runny yolk.
- Serve up the rice and pork into two bowls and top each with a fried egg
Thank you so much for reading this post, I hope that you enjoyed it! Please let me know what you think in the comments as I love hearing from you and do not forget to follow me on instagram and on this blog to see more recipes and foodie musings from me. The link to do both can be found below if on a tablet/ phone or in the side bar if on a computer >>>