Which is Thai for stir-fried pork with basil and is based on Nua Gra Pao, which is stir-fried beef with fresh mint. Use udon noodles or pilaf rice and fresh herbs for a pleasantly tangy dinner on a warm spring or summer’s evening, when the mint is in season. Beware, as both the chilli and the Thai fish sauce are very strongly flavoured, and you will need to experiment with both until you get to something that suits your taste.



1 large onion, peeled and chopped.

6 cloves garlic, peeled and chopped.

1 tblsp Thai sweet chilli sauce.

¼ cup olive oil.

300g thinly sliced lean pork.

Another ¼ cup olive oil.

2 cups chopped mixed vegetables e.g. capsicums, cabbage, peas, cauli florets etc.

2 tsp Thai fish sauce.

1 tblsp jaggery.

2 tblsp cornflour.

2 cups beef stock.

½ cup chopped fresh basil.

Salt to taste.



Place the onion, garlic, chilli and the first ¼ cup of oil in a small bowl and reduce to a thick paste using a hand blender. Set to one side. Slice the meat, fold in the oil, cover and set to one side. Prepare the vegetables and set to one side. Mix the fish sauce, sugar, and cornflour together in a small bowl and add the beef stock. Set aside.



Heat the second ¼ cup of oil in a wok or sauté pan over a hot flame. Add the meat and salt and stir fry until browned then pour in the onion mix. Stir fry until golden. Add the sauce mix and bring to the boil, stirring until thickened, then cover and reduce the heat to a simmer. Cook gently for 5-6 minutes then add the vegetables.

Bring back to the boil, reduce the heat again and cook, stirring, for another 2-3 minutes. Stir most of the basil through, reserving a little for garnish. Serve immediately.


Serve with: Udon noodles or pilaf rice.


Serves: 2.

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