Thai Holy Basil Stir Fry with Beef (Pad Kra Pao)
Prepare for a culinary journey right to the heart of Thailand, all from the comfort of your dining room! Our Thai basil beef, with its rich tapestry of flavors, resembles a true melody for the taste buds. And to elevate this melody, why not accompany it with a Swiss wine note? Let yourself be charmed by the allure of the “Pinot Noir Sólskin” from Aargau. With its fruity nuances, it perfectly complements the spicy intensity of the dish. An audacious and flavorful harmony waiting to be discovered.
Ingredients (serves 2) :
- 300g ground beef
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp Dark sweet soy sauce
- 3 cloves of garlic, minced
- 1 finely chopped shallot
- 2-3 minced chili peppers (adjust according to your heat tolerance)
- A bunch of Thai basil
- 1 tsp sugar
- Cooking oil
Accompaniment: Cooked white rice.
Preparation :
- Aromatic Sauté: In a wok or a large skillet, heat a little oil over medium heat. Add the garlic, shallot, and chili peppers. Sauté until the garlic turns golden.
- Adding the Beef: Incorporate the ground beef and cook, breaking it into small chunks until well-cooked.
- Seasoning: Add the fish sauce, oyster sauce, soy sauce, Dark sweet soy sauce, and sugar. Mix well to ensure the meat is well-coated with the sauces.
- Final Touch: Once the beef is cooked and flavorful, add the Thai basil and stir for a minute or until the basil wilts.
- Service: Serve hot over a bed of white rice.
Wine Pairing :
The “Pinot Noir Sólskin” nature from Hauksson Weine, hailing from Aargau, is the ideal partner for this Thai basil beef. Its fruity aromas and palate finesse will counterbalance the dish’s spices while highlighting its herbal notes. A delightful encounter between Asia and Europe with every bite.
Bon appétit!