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Kra Praow

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Like most people, I love Thai food. And I’m lucky enough to have a girlfriend from Thailand to show me how to cook it myself. Kra Praow, a stir-fried mixture of ground meat, chiles and fresh basil leaves, is my favorite. I learned to make it from Lynn’s mom, who will be checking out this video from Thailand to see if I’ve cooked in correctly, so the pressure is on! This is a very versatile dish with some great variations. - You can add sliced onion when you stir-fry. It’s not authentic, but it adds sweetness. - You can add green onions, cut in 2-inch lengths for color. - Instead of ground pork, you can use shrimp, clams, ground beef, ground chicken or turkey, or even drained canned tuna. - You can top each serving with a sunny-side up egg; break the yolk when you start eating to let the yolk drizzle into the Kra Praow to create creamy goodness.
  Vegetable oil 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Birds eye chilies 2 , seeded and minced (Thai)
  Ground pork 1 Pound
  Sugar 2 Teaspoon
  Fish sauce 5 Teaspoon (1 Tablespoon Plus 2 Teaspoons)
  Thai basil leaves 2 Cup (32 tbs) (Lightly Packed)
  Hot rice 1 Cup (16 tbs)

Heat oil in large skillet over medium heat. Add garlic and chiles and stir just until fragrant, about 30 seconds. Do not burn garlic. Add ground pork, stir and cook until browned, about 2 minutes. Add sugar and fish sauce and stir, then add basil and cook, stirring, just until basil wilts, about 2 minutes more. Serve on hot rice. Makes 2 generous servings.

“Aroi mak” – delicious!

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Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Stir Fried

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Kra Praow Recipe