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Moo Phad Kapaw (Stir-Fried Ground Pork with Hot Basil Leaves

This recipe is from Vira Sanguanwong from The Sukhothai Hotel in Bangkok.



  • 1.

    Pound together the small chillies and garlic using a mortar and pestle (or food processor).

  • 2.

    Heat the oil in a wok (or large non-stick pan) and stir fry the chilli and garlic mixture for 1 min.

  • 3.

    Add the minced pork and stir fry for 1-2 mins. Then add the soy, oyster sauce, sugar and pepper, and toss well for another couple of minutes.

  • 4.

    Stir in the lime leaves, beans, basil and long chillies. Stir to heat through and serve with the rice.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Chardonnay and Merlot are the best wines to pair with Moo Phad Kapaw (Stir-Fried Ground Pork with Hot Basil Leaves.


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