Yes people, more Southeast Asian food! I absolutely fell in love with this dish on my travels. It contains savoury, sweet and umami all in one dish. I knew when I was eating it that it was not Paleo, but I was convinced that I would be able to make a Paleo version which tasted just as good. I actually surprised myself! It was absolutely delicious! I did some googling of traditional Pad Ka Pao recipes. I really liked the one I found on shesimmers.com (an amazing Thai food blog), and decided to use it as my base to tinker with for a Paleo version. If you can get to an Asian supermarket, it is definitely worth investing in some Thai Holy Basil. The dish won’t taste the same if you use Italian or Greek basil, although that will have to suffice if you can’t get hold of Thai basil, which has an almost aniseed taste. If you don’t have coconut sugar, you could substitute honey in its place. I served this dish with some asparagus, zucchini and carrots stir-fried with shallots, garlic, ginger and coconut aminos.
Pork Pad Ka Pao (Thai Stir-Fried Spicy Pork with Holy Basil)
500g minced pork
7 cloves garlic, minced
3 chillies, sliced
2 shallots, finely chopped
1 tbsp coconut oil
2 tbsp coconut aminos
1 1/2 tbsp fish sauce
1 tsp coconut sugar
1 cup Thai Holy Basil leaves
Melt the coconut oil in a wok or large frying pan.
Crack 1 egg into the oil and fry until crispy on the bottom and the white is no longer translucent.
Remove the egg and set aside on a plate.
Repeat the process with the other eggs. Cover and keep warm (or reheat just before serving)
If there isn’t much oil left in the wok by this point, add a little more.
Add the shallots, garlic and chillies. Stir-fry for a minute to soften.
Add the pork mince and fry on a high heat until any liquid from the meat has evaporated and the mince starts browning.
Add the fish sauce, coconut aminos and coconut sugar. Stir through the pork mixture to make sure everything is well coated. If it seems very dry, add a little water.
Add the basil and stir through to wilt it slightly.
Serve with the fried egg on top of the pile of meat and some stir- fried veggies on the side.