Last year I had the chance to try out Pai’s new lunch menu and take home a bag of groceries from their fresh Thai market. I went home with shiny lime leaves, ripe mangos, a bottle fish sauce, fragrant Thai basil and a bottle of Chef Nuit’s own chilli sauce. We used the ingredients from Pai to cook a Green Chicken Curry and stir fried ground pork with Thai basil. The minced pork dish was so easy and delicious that we’ve added the recipe to our regular rotation of meals at home. Except for basil, our kitchen is pretty much always stocked with the other ingredients needed. Stephen also recently bought a new carbon steel wok, so he’s been having lots of fun stir-frying anything.
For a healthier version, the ground pork can easily be swapped for ground chicken or turkey.
Assemble ingredients
Mince garlic
Prep chilli peppers and Thai basil
Mix together sauces and sugar
In a hot pan or wok on high heat, heat the oil and sir fry the garlic and chilli peppers until fragrant
Add the ground pork
Cook the ground pork, breaking it up, until brown
Once the ground pork is cooked, add the sauce, stir together, and the add the Thai basil leaves
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