Spicy Basil Pork Stir Fry (Pad Krapow Moo Saap)
This Spicy Basil Pork Stir Fry is a must-try for anyone looking for a quick and flavorful meal. With ground pork as the star, complemented by aromatic ginger, garlic, and crunchy water chestnuts, this stir fry is the perfect balance of savory and spicy. The sauce, a delightful mix of chicken stock, soy sauce, chili garlic paste, fish sauce, and fresh lime juice, adds depth and bold flavor. Toss in fresh basil and green onions at the end to enhance the dish with vibrant color and fragrance. Best of all, it's quick to whip up, making it ideal for busy weeknights!
Equipment
Large wok or 12-inch skillet
Sharp chef's knife
Cutting Board
Small mixing bowl (for sauce)
Wooden spoon or wok spatula
Ingredients
Main Ingredients
1 lb ground pork - minced pork, 450g
2 tablespoons ginger - (fresh) minced, about a 1-inch / 2.5cm piece
4 cloves garlic - minced- 5 oz canned water chestnuts - drained and roughly chopped, 140g
1 tablespoon vegetable oil - or other neutral oil- 1 cup Thai basil leaves - (fresh) packed, 20g (or Italian basil)
3 stalks green onions - thinly sliced
Sauce Ingredients
½ cup chicken stock - 120ml (or chicken broth)- 1 teaspoon chili garlic paste
1 teaspoon brown sugar
1 tablespoon fish sauce
2 tablespoons soy sauce - use low-sodium to reduce salt
2 tablespoons lime juice - (fresh) about 1 lime
Instructions
- In a small bowl, whisk together the chicken stock, soy sauce, fish sauce, chili garlic paste, brown sugar, and lime juice. Set aside.1/2 cup chicken stock, 1 teaspoon chili garlic paste, 1 teaspoon brown sugar, 1 tablespoon fish sauce, 2 tablespoons soy sauce, 2 tablespoons lime juice
- Mince the garlic and ginger. Drain and roughly chop the water chestnuts.2 tablespoons ginger, 4 cloves garlic, 5 oz canned water chestnuts
- Heat a large wok or 12-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Add the garlic, ginger, and water chestnuts. Stir-fry for about 1 minute until fragrant — do not let the garlic brown.1 tablespoon vegetable oil, 4 cloves garlic, 2 tablespoons ginger, 5 oz canned water chestnuts
- Add the ground pork to the wok, breaking it into small pieces with a wooden spoon. Spread it into a single layer and let it cook undisturbed for 2 minutes to develop a caramelised crust, then stir and continue cooking for another 3-4 minutes until no pink remains and the pork is cooked through (internal temperature of 160°F / 71°C).1 lb ground pork
- Pour the sauce mixture over the pork and stir well to coat. Cook for 1-2 minutes until the sauce has reduced slightly and thickens around the meat. Remove the wok from the heat. Fold in the sliced green onions and fresh basil leaves, stirring until the basil just begins to wilt. Serve immediately over steamed jasmine rice.3 stalks green onions, 1 cup Thai basil leaves
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot skillet — avoid microwaving as the basil will darken and lose flavour.
Freezer-friendly: Freeze without the basil for up to 2 months. Stir in fresh basil when reheating.
Make-ahead: Prepare the sauce and chop garlic, ginger, and water chestnuts up to a day in advance. Store separately in the fridge.
Substitutions: Swap ground pork for ground chicken or turkey. Use sriracha in place of chili garlic paste if needed, though the flavour will be slightly sweeter. Use low-sodium soy sauce or tamari (gluten-free) to reduce sodium.
Pro tip: Cook the pork in a single layer without stirring for the first 2 minutes to get caramelised, crispy edges — this adds depth of flavour that constant stirring won't achieve.
Serving suggestion: Serve over steamed jasmine rice topped with a crispy fried egg. The runny yolk enriches the sauce beautifully.
Nutrition
Serving: 1servingCalories: 783kcalCarbohydrates: 26gProtein: 44gFat: 56gSaturated Fat: 19gPolyunsaturated Fat: 9gMonounsaturated Fat: 23gTrans Fat: 0.04gCholesterol: 165mgSodium: 1633mgPotassium: 1085mgFiber: 4gSugar: 7gVitamin A: 839IUVitamin C: 15mgCalcium: 96mgIron: 4mg
How did this recipe turn out for you?Rate this Recipe !
