Fah Thai Magazine Jan-Feb 2020

OVERTURES
A TASTE OF THAILAND
Holy Basil Meets Hellish Fire
What started as a lunchtime
favourite has now turned
into a trendy delicacy.
A huge favourite among Thais, Phad Kaphrao
(stir-fried mince with holy basil) is now gaining
a fiery reputation among food lovers across
the world. Once a lunchtime favourite at
street side eateries, this simple dish has now
spawned its own dedicated Kaphrao-only
restaurants all around Bangkok.
Traditionally, Phad Kaphrao comprises
leaves of holy basil stir-fried with either pork
or chicken and is given a fiery kick with a
good dose of sliced green chillies. Nowadays,
the dish has been given a fresh twist with
the addition of assorted veggies, namely
yard-long beans, baby corn, sliced carrot and
even onion. The choice of protein has also
extended to cover beef, squid or prawn.
Creating a dish of Phad Kaphrao is easy,
because its ingredients are simple – minced meat
(or seafood), holy basil leaves, garlic, birds-eye
chilli and seasoning. However, it takes a careful
cook and a hot flame to get the blend of strong
flavours just right. The key is in the distinct
aroma of holy basil, which gives the dish its
perfect balance of herbal subtlety and fiery heat.
Start by pounding a palmful of chillies
and peeling a few cloves of garlic. Set your
pan on medium to high flame, heat two
tablespoons of oil and throw in the chilli
and garlic when it starts to smoke. Stir until
the garlic releases its aroma and then add
minced pork or other meat/seafood. Once
the meat starts cooking, add fish sauce and
sugar. Then turn the flame off and stir in
the holy basil. Turn the mixture until the
leaves soften, before serving it with fresh
rice topped with a fried egg. A duck’s egg is
ideal in this case because its stronger taste
complements the powerful flavours of chilli,
garlic and basil.
WORDS SARITA URUPONGSA
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