Comments on: Pad Kra Pao – How to stir-fry pork with Thai basil (amazing Thai recipe)

By: @ginaruiz9774

@ginaruiz9774 — Sat, 04 May 2024 17:49:40 +0000

Thanks for sharing your recipe..

By: @spicerack4397

@spicerack4397 — Sat, 04 May 2024 17:49:40 +0000

Love this simple recipe. I have so many recipes that are complicated and I end up not cooking anything and order pizza instead. I always have sausage meat on hand and most Asian condiments in my pantry. Will make this on Sunday. Thank you for this. I'm 72 y.o. now and don't have the stamina for the real labor intensive meals any longer. Boo.

By: @vveeek

@vveeek — Sat, 04 May 2024 17:49:40 +0000

Hello from Thailand :)

I really impressed the way you cook. Good preparing, beating chilli and garlic in mortar, and your procedure are good technics. I noticed some detail that I have to correct you.
- Long bean is optional ingredient for this dish. How it come? It's an option when the cook need to save cost, less pork, add long bean. In Thailand, we still have a debate that "Should we put a long bean in Pad Ka Prao?" Anyway, veggie is good for health. :)
- For Pad Ka Prao, Thai people, we use "Holy basil" that we call Ka Prao. The leaves that you put in to the wok are "Basil" or "Sweet basil", we call "Ho ra pa" that we use it different food, different aromatic, but same plant family.
Just let you know. Thank you! Sawasdee Krub!

By: @eeedee1298

@eeedee1298 — Sat, 04 May 2024 17:49:40 +0000

Excellent!!!! That about sums it up! I live in France where they have no idea about Asian food, in fact they have no idea about any food other than French, and why not, French food is really delicious, however I did miss the dishes that I used to eat in London, New York, Sydney etc. so over the last decade, i have learned how to cook them myself. This led to a lot of trial and error, but now i make pretty good and authentic Thai, Chinese and Indian food. As a bit of a perfectionist, i often look at various recipes for the same dish in case i can improve them and that is how i came across your website. Thank you so much for the detailed recipes and notes, it makes a huge difference in understanding how to make perfect versions of your dishes. I can honestly say, whilst there are some great sites for Asian cooking, yours is by far the best i have found. I would point out a few things in the hope that they are helpful. Your birds eye chillis are about double the size of the ones we get in Europe, which are crazy hot! I will try your recipes with the same number of chillis and report back. When you mention basil leaves you did not specifically say Thai Basil Leaves. Basil leaves are a big thing in Europe and taste very different to Thai Basil, so it is worth searching them out if possible. Once again THANK YOU so much!!!

By: @shobha9647

@shobha9647 — Sat, 04 May 2024 17:49:40 +0000

Made it, came out perfect, thank you 🙏

By: @Goldone99

@Goldone99 — Sat, 04 May 2024 17:49:40 +0000

That is HEAVENLY

By: @evoevo6b

@evoevo6b — Sat, 04 May 2024 17:49:40 +0000

🤪👍👍👍👍👍

By: @omgwth7567

@omgwth7567 — Sat, 04 May 2024 17:49:40 +0000

You need Holy Basil for this Pad Kaprao ผัดกะเพรา. 😊

But that's OK to sub it with Thai Basil. Not the same flavor but OK. 😌

By: @Witnessdomaining

@Witnessdomaining — Sat, 04 May 2024 17:49:40 +0000

I'm making this tonight. Thanks for the great content.
All the best from new sub in Norway<3

By: @huijielow8378

@huijielow8378 — Sat, 04 May 2024 17:49:40 +0000

Anything to substitute if we don’t have fish sauce?