Enjoy this popular Thai dish that you'll often find in restaurants or as a street food menu item. While it's popular with chicken as the main protein, this recipe takes a different twist with using ground goat.
Goat Pad Kra Pao (Holy Basil Stir Fry)
1# ground goat
1 tsp. salt
3 T vegetable oil
1 large shallot, diced or julianned
3 T minced garlic
1 Cup long bean or green bean, rough chopped into 2" sticks
2 thai chilis (more if you like heat), minced (wear gloves!)
2 t. Cane or palm sugar
1 T oyster sauce
1 T soy sauce
1 T fish sauce
1 T dark sweet soy sauce
½ C Pork or Chicken stock
Heaping cup picked leaves, Holy basil or thai basil
2-3 T oil
Assemble, mince and measure all ingredients. Wok cookery can go very quickly as it takes place at higher temperatures, so it's important to have all ingredients ready to add.
Get rice cooking so that it's ready when you're done cooking the meat.
Add oil to wok and heat to medium high heat.
Add shallots to heated oil and allow to fry for about a minute.
Add Goat meat and salt to wok. Use a metal spatula or spoon to finely break up and chop up Goat meat. Allow to brown and caramelize.
Once meat is browned, add minced garlic, thai chilis, and long beans. Stir and shake wok, cooking for 1 more minute.
Next, add sugar and sauces and stock. Allow to reduce and simmer for a few minutes until meat is almost glazed looking.
Last, toss in your basil leaves. You can kill the heat at this point and allow the leaves to wilt.
Remove finished product from wok into serving dish, and rinse wok as you're going to fry your egg now.
Thai style, add about 2-3 T of oil to base of wok and turn up to medium high.
Once oil is heated, crack in one egg. Its going spit and fry and get caramelized crispy edges. You can baste the yolk by tossing some of the oil in the pan over the yolk with your spatula. Cook to the level of doneness you lile your yolk.
Serve the delicious stir fried Goat over rice and top with crispy egg. Enjoy!