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Known as pad kra pao in Thailand, this dish depends on Thai holy basil for its distinctive peppery, slightly clove-like flavor - a different variety entirely from the sweet basil found in most grocery stores, though sweet basil makes a reasonable substitute in a pinch. Fresh Thai chilies pounded or minced directly into the sauce give this its real heat, well beyond what dried chili flakes could provide.
Prep Time
15 min
Per serving
260kcal
Calories
26g
Protein
10
Cook Time
10 min
Servings
3 people
Difficulty
easy
Carbs
13g
Fat
1g
Fiber
6g
Sugar
Follow step-by-step with voice guidance.
Pat the shrimp dry and season with a pinch of salt and pepper.
Mince or pound the garlic and Thai chilies together into a coarse paste using a mortar and pestle, or finely mince by hand.
Heat the oil in a large skillet or wok over high heat until shimmering. Add the garlic-chili paste and stir-fry for 30 seconds, until fragrant.
Add the shrimp and cook for 2-3 minutes, until pink and opaque.
In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, and sugar.
Pour the sauce into the pan and toss to coat the shrimp evenly, cooking for 1 minute.
Remove from the heat and immediately fold in the Thai holy basil leaves, tossing until just wilted from the residual heat.
Serve immediately over steamed jasmine rice, topped with a fried egg if desired.
Add the Basil Last, Off the Heat: Folding in the basil only after removing the pan from direct heat preserves its peppery aroma and vibrant color - cooking it too long turns it dull and bitter. Use Thai Holy Basil If You Can Find It: Its distinct, slightly spicy flavor is what defines authentic pad kra pao - sweet Italian basil works as a substitute but gives a noticeably different, milder result. Pound the Chilies and Garlic Together: Using a mortar and pestle to crush them into a coarse paste releases more flavor than simply mincing each separately, giving the dish a more authentic depth.
Thai holy basil has a peppery, slightly clove-like flavor distinct from sweet basil, and it's typically found at Asian grocery stores - if unavailable, regular sweet basil is an acceptable substitute, though the flavor will be milder.
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