The Thai call this a no brainer’s dish which is quite appropriate since it’s really easy to make. This is a typical dish you can buy from any Thai stall in any food court in Singapore. They usually serve the dish with an fried egg and white rice for SGD4.50 which is about Euro2.50. Talking about all these cheap tasty food court food keeps making me wanting to open my own “food court” in Netherlands serving simple stir fry with white rice dish. I see the Wok-to-go (or wok-n-go) in the Markt are popular with young people in the evening and they just about making edible food.
So instead of paying euro12.50 or more for this Thai stir fry dish in the restaurant, you can make it at home for less than Euro3 per serving.
Ingredients (for 2):
- 200 gram minced meat (I used mix of minced pork and beef)
- A good big handful (or 2!) of the thai basil, twigs removed. Don’t be shy with these leaves, the more the merrier
- 2 cloves of garlic – roughly chopped
- 2 chili padi (or more if you like it spicy) – remove seed, chopped finely
- 1 tablespoon of cooking oil
- 1 tablespoon of fish sauce (or more to taste)
Add the cooking oil to your frying pan/wok, when heated, add the garlic and chili to the wok. Stir fry for about 30 seconds, add the minced meat. Make sure the heat is somewhere just slightly above medium to avoid burning your garlic and minced meat.
Keep stir frying until the meat is 80-90% cooked, add the Thai basils and mix them well. The Thai basils will shrink as you cook them. Add some fish sauce, taste your meat, add more if need to. Fish sauce can be quite salty if added too much, so you do want to keep tasting before dashing too much of it to your dish.
Serve the dish next to your white rice and an fried egg. Wala, you got yourself a meal!