Thai Basil Pork Stir-Fry (Pad Kra Pao Pork)
This easy, one pan Thai Basil Pork takes just 20 minutes to make with a spicy and flavorful stir fry sauce, ground pork and Thai basil!
Servings: 4 servings
Calories: 375kcal
Ingredients
- 1 tablespoon coconut oil
- 6 cloves garlic minced
- 1 shallot minced
- 1 cup long beans cut in 4 inch pieces
- 1 pound ground pork
- 2-4 Thai chilies minced
- 1 teaspoon coconut sugar
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- ¼ teaspoon MSG optional
- ¼ cup chicken stock
- 2 cups fresh Thai basil leaves torn
Instructions
- Heat the coconut oil in a skillet over medium heat and sauté the garlic and shallots for 1-2 minutes.
- Add the long beans and cook an additional 1-2 minutes.
- Add the ground pork and cook until pink is almost gone, breaking it up in small pieces as it cooks, about 2-3 minutes.
- Add the coconut sugar, soy sauce, oyster sauce, chilies, stock and MSG and cook until the liquid has evaporated and the pork is browned and caramelized.
- Stir in the basil and remove from heat. Serve with jasmine rice.
Notes
- If you’re able to find holy basil leaves, feel free to use it in place of Thai basil.
- Be sure to wait until the end to stir in the basil. If it's cooked for too long, it can lose some of its flavor.
- If you don’t have ground pork, you can substitute with lean ground beef, ground chicken or even ground turkey.
- To make sure you have enough room to cook the pork and long beans, use a large skillet or wok.
- For extra spice, add more Thai chilies or crushed red pepper flakes.
- When mincing the chilies, you may want to wear gloves to protect your hands as the seeds can be hot.
Nutrition
Serving: 1cup | Calories: 375kcal | Carbohydrates: 9g | Protein: 22g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 823mg | Potassium: 528mg | Fiber: 1g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 39mg | Calcium: 46mg | Iron: 2mg