Tuesday, September 23, 2014

Spicy Minced Pork with Thai Basil

Pad Grapow Moo

Pad Grapow Moo

This flavoursome Thai-inspired dish is amazingly easy to put together with a few simple ingredients. You can either use minced chicken or pork. The authentic Grapow Moo uses Holy Basil which I replaced with the normal Thai basil.  


250g pork mince
1 tbsp light soy sauce
1 tsp cornflour
dash of pepper

3 cloves garlic, chopped finely
2 shallots, sliced finenly
3 bird's eye chillies (chopped)
3 kaffir lime leaves, remove the thick mid-rib and slice the leaves thinly

300g french beans (or snake beans), cut finely
1/2 bunch Thai basil, leaves only
1 tsp sugar (or palm sugar)
1/2 tsp dark soy sauce
fish sauce, to taste
dash of pepper
1 1/2 tbsp oil

  • Marinade minced pork with cornflour and light soy sauce with a dash of pepper.  Set aside.
  • Heat oil in a wok and put in chopped garlic, shallots, chillies and kaffir lime leaves slivers and stir-fry until fragrant.
  • Add in marinated minced pork and break apart clumps with the spatula.  Cook for about 1 - 2 minutes or until the pork changes colour.
  • Toss in french beans and stir to combine.  
  • Stir in dark soy sauce, sugar,  fish sauce  and pepper (adjust seasonings according to your taste).
  • Add in basil leaves and toss until basil is wilted.  
  • Transfer to a serving plate and serve hot with plain rice.


  1. Hi Veronica, very healthy and yummy dish. I think I would love to mix it with rice and become a 1-bowl dish meal. Thanks for sharing and regards :)

  2. I am smitten with that gorgeous green colour! YUM!

  3. Oh Veronica, this is one of my fav dishes!!! Great idea to add some beans. I shall do that next time I cook this!!

  4. This is sooo appetising! Perfect with plain white rice or congee.

  5. Wow, Veronica! This makes for a very flavorful side dish. Thumbs up!


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