Having some basil leaves on the fridge got me thinking of what to do with them before they go bad, and remembered my dad’s favorite Thai dish, Pad Kra Pao, has basil leaves on them.

Pad Kra Pao is invariably one of the dishes that you’d see on a traditional Thai restaurant’s menu. Most of the time, it is served with rice and topped with fried egg. Its taste is made distinctly Thai with this ingredient – holy basil. Though if unavailable, it can be substituted with basil that’s locally available.

Here’s a simple Pad Kra Pao hack, you can make in less than 30 minutes.

1/2 kilo ground pork
1/2 cup chicken broth
a dash ground black pepper to taste
1 tablespoon fish sauce
1 teaspoon of thyme

3 tablespoon of vegetable oil
2 regular sized chopped red onion, or shallots
7 cloves of minced garlic sliced
1/4 cup chopped bell pepper
2 pieces chopped long chili (Sili espada)
1 tablespoon brown sugar
1 tablespoon fish sauce
2 tablespoon soy sauce
2 tablespoon oyster sauce
1 cup Basil

In a wok or non-stick pan, put the chicken broth, ground pork, 1 tablespoon fish sauce, thyme and bell pepper to boil, breaking the ground pork until turned into small bits, and a bit crisp up.
When the broth has dried up, add the 3 tablespoon of vegetable oil, then the minced garlic, chopped long chili, bell pepper and onions. Stir it for about three minutes. Then time to glaze it with sugar, fish sauce, soy sauce and oyster sauce! Just keep stirring, until it’s brown and crisped up. Then add the basil until wilted.

Serve over steaming rice. Top with fried egg, if desired. Serves 4.