We have fresh holy basil aka Tulsi from our local suppliers at Allwood Farm. You may have had tulsi tea or even taken tulsi capsules to help with stress and relaxation – but have you ever cooked with it?
Pad Krapow, is a beloved stir-fry dish in Thailand that is just as delicious as it is easy to make!
The dish is made up of just a handful of ingredients. The true star of the dish is the holy basil. This dish is aptly named, translating to “basil stir-fry,” as the holy basil gives it its characteristic unique minty and peppery taste and delightful aroma. While the other components of Pad Krapow are flexible; the basil is essential!
Feel free to add any seasonal greens, this could be courgette, french beans, aubergine basically whatever you like.
Directions
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In a pan rinse your rice until the water is clear. Then add water so that it is 1.5cm above the rice and bring to a rolling boil – once boiling put the lid on and reduce to a low heat
- Roughly chop Thai chillies and garlic before adding them to a mortar and pestle. Smash using an up-and-down motion with a pestle until combined (the mixture doesn’t have to be ground into a paste).
- With a fork crumble the tempeh into a mince.
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Heat 1 tablespoon of the oil in a wok or pan over high heat until shimmering. Add the tempeh to the pan and once it starts to brown. Add the ginger and chile mixture and stir-fry until fragrant, about 30 seconds.
- Mix the stir-fry sauce ingredients in a bowl, then pour onto the tempeh and chilli mix.
- Turn off the heat, transfer the tempeh mixture to a large bowl and immediately stir in basil leaves and flowers.
- Plate up