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Pad Krapao

Ingredients:
500g finely diced beef or beef mince (80/20) (approx. 1 lb)
4 cloves garlic, peeled
2 bird’s eye chillies
1 large red chilli
1 bunch holy basil (Thai basil or sweet basil can be used as alternatives)
1 lime
3 tbsp fish sauce
2 tsp sugar
oil for frying (beef tallow or any neutral-flavoured oil will work)
4 eggs
steamed jasmine rice, to serve

Method:
1. Using a mortar and pestle, crush the garlic, 2 bird’s eye chillies, and the large red chilli (diced). Pound into a paste—it can remain a little chunky.
2. To make the Prik Nam ****dipping sauce, mix together the lime juice, 2 bird’s eye chillies (finely sliced), 1 tablespoon fish sauce, and ½ teaspoon sugar. Set aside for later.
3. Heat a wok or large frying pan over high heat. Once hot, add 1 tablespoon of oil. When the oil is hot, add the beef and stir-fry for 2-3 minutes.
4. Add the chilli-garlic paste to the beef, stir quickly, then add the fish sauce and sugar. Continue to cook for another 2 minutes, adding water 1 tablespoon at a time if the mixture begins to dry out. You’re not making a wet stir-fry, but the beef should be nicely coated in sauce.
5. In the last 30 seconds of cooking, add the basil and toss. Then remove from the wok.
6. Serve the beef alongside steamed jasmine rice, with the Prik Nam dipping sauce and a crispy fried egg on top.

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