Thai holy basil pork (Pad kra pao)

Name: Thai holy basil pork (Pad kra pao)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings

Posted: 09/01/2026Updated: 09/01/2026

A spicy, savoury pork stir-fry flavoured with garlic, chillies and holy basil, served with jasmine rice and topped with a runny fried egg.

Active prep: 5 minutesActive cooking: 15 minutes

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Ingredients

Adjust servingsServings

750 grams Minced pork, 15%
2 medium Shallots (optional)
3 small Thai chillies
4 cloves Garlic
40 grams Holy basil leaves
1.5 teaspoons Palm sugar
2.5 tablespoons Fish sauce
1 tablespoon Light soy sauce
1 teaspoon Dark soy sauce
1 tablespoon Oyster sauce
1 tablespoon Neutral oil

Instructions

Finely dice the shallots, Thai chilli and garlic. Heat a pan on medium with the vegetable oil. Add the diced shallots, chilli and garlic, and fry for 2-3 minutes until fragrant.
Increase the heat to medium-high and add the minced pork. Fry until mostly cooked, about 5 minutes.
Add the palm sugar, fish sauce, light soy sauce, dark soy sauce, and oyster sauce. Stir and fry for about 4-6 minutes, allowing the sauce to thicken and caramelise slightly.
Lower the heat, add the chopped holy basil, and stir until wilted and their flavour has infused throughout.
Serve immediately with jasmine rice, topped with a fried egg (cooked with a runny yolk).

Helpful notes

Cooking tips

Add the chopped holy basil at the end of cooking. This preserves its fresh flavour and aroma, which can otherwise be lost if cooked for too long.
If the sauce is too thin and watery, let it cook for a few extra minutes to thicken and caramelise. If it's too thick, add a splash of water or broth.
Start with medium heat to sautée; the shallots, garlic, and chillies until they're fragrant. This prevents burning and ensures that the flavours meld well. However, increase the heat to medium-high when cooking the meat. This helps to brown the meat quickly, enhancing flavour and texture.

Alternative ingredients

Thai sweet basil is commonly used instead of holy basil as it is a lot more accessible. Sweet basil has a sweet, anise/liquorice flavour whereas holy basil has a spicy, peppery, clove-like flavour.
Minced chicken or beef can be used in place of the minced pork following the same recipe. These dishes are more commonly known as pad kra pao and pad kra pao neua respectively.
If you cannot get hold of palm sugar, replace with an equal amount of light brown or white sugar.
You can use either brown or red onions in place of shallots in a 1:1 ratio.
For additional vegetables, use fine beans chopped into small pieces. Add to the pan after the meat has cooked and adding the sauces. Fry for a couple minutes until softened.<
Do not use Italian basil as a replacement for holy basil.

Storage instructions

Refrigeration: Store in an airtight container in the fridge. It can be safely stored for up to 4 days.

Freezing: Place it in a freezer-safe container or bag, making sure to remove as much air as possible to prevent freezer burn. It can be frozen for up to 3 months.

Re-heating instructions

If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.

Stove: Re-heat on the stove over medium heat with a little amount water. Cover and heat until hot throughout.

Microwave: To quickly re-heat, heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Adjust the time depending on the microwave's power and portion size.

Nutrition and dietary facts

Gluten-free

Per serving:Calories: 348kcal (15%), Protein: 26.5g (44%), Fat: 20.1g (25%), Saturated fat: 6.8g (45%), Carbohydrates: 9.8g (4%), Sugars: 6g (24%), Fibre: 0.9g (3%)

NOTE: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.