Thai cooking class: Wok-fried ground pork with Holy basil

This is the Thai’s equivalent of a fish and chips from what i understand – a super simply, very quick dish served on the streets. And it is PERFECT for a mid-week meal, and full of flavour. You can do this with any minced meat – i prefer pork, but Chicken works really well too. Thanks to Tam at the Amita Thai cooking school for teaching us this! (Amita Thai Cooking School)


150g minced pork, or chickn

2-3 chillies (depending on your taste)

3 garlic cloves

2 tbsp coriander stalks

1/4 tsp chopped galangal (or ginger if you cant get it)

1/2 onion, sliced

1/2 red or yellow pepper sliced

1 tsp fish sauce

2 tsp pomegranate mollasses

2 tbsp veg oil

1 tsp tamari

1 tsp sugar

1/4 cup water

1/2 cup holy basil


  1. Grind up the chilli, garlic, coriander and ginger (galangal) in a pestle & morter then add to a hot wok with oil
  2. Stir fry for 1-2 minutes until the aroma has really come out
  3. Add the pork (or chicken) and sliced onion and stir fry for 2-3 minutes. Then add all the other ingredients (except holy basil) and stir. Add a splash of water if it is too dry.
  4. Deep fry the Holy basil until crispy (or simply just add for ease) and add to dish along with the pepper,
  5. Serve with steamed rice and serve!

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