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Use Minced Meat/ Ground Meat- About 500g should be okay, any mince is fine I like using Pork.
You need to prepare Lots of Garlic- Probably a whole head if that's what it's called.
You need to prepare Chillis (I always use Birds Eye chillis)- Use as many as you like. You know what you can handle.
Use Lemongrass- About.
You need to prepare Holy or Thai Basil- A handful of the leaves.
Prepare Dark Soy Sauce.
Prepare Sugar.
Provide Oil.
You need to prepare Light Soy Sauce-.

If you scan the Sauce ingredients of Pad See Ew (Thai Stir Fried Noodles), Thai Drunken Noodles (Pad Kee Mao) and Thai Chilli Basil Chicken, you will see. Marion's Kitchen is packed with simple and delicious Asian recipes and food ideas. Pat Click here for Silvia's Spaghetti Vongole Recipe INGREDIENT Spicy Prawn & Basil Stir-fry (Pad Grapao Goong) European Print This. Vegan Thai Basil Stir-fry Recipe Instructions.

Start by peeling the head garlic. It's an annoying job and what I usually just do is crush it then the skin comes straight off, it doesn't really matter that we're crushing it because we're going to chop it anyway..
Cut the stem off the chillis and roughing chop them up but not too finely..
Cut the lemongrass in half and roughly chop that too..
Combine the lemongrass, chilli and garlic and start mincing them all together until they're all roughly the same size pieces, put it into a bowl and it's time to cook!.
On medium heat pour your oil and add the mixture we minced earlier, don't fry too much just gently heat up until fragrant..
Before everything starts crisping up and browning add the meat, turn the heat up to mid/high and begin stir-frying until the minced pork has cooked..
Now it's time to add everything else, pour the light soy sauce, dark soy sauce, a spoon of sugar and keep stir-frying..
Now depending on what kind of basil you bought this can go either way. If you bought the frozen basil put the cubes in and keep stir-frying until they've defrosted and you can smell the basil-y aroma. If you have fresh basil which I recommend getting then turn off the heat and add your basil leaves no stems they're way too firm and give it a little toss and you're done..
Serve with rice and a fried egg and you're done!.

Stir-fry for another minute, and deglaze the pan with water. Because your pan is over high heat, the liquid should cook off very quickly. This Thai basil shrimp comes together easily in the wok, and the stir-frying method keeps both the juiciness of the shrimp and sweetness of the Taste-test Tip: This dish is meant to be primarily salty-spicy, with the zesty taste of the basil coming through. These flavors are then balanced out by. Serve over jasmine rice for a perfect Last week, I had a block of tofu sitting in my refrigerator.

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