This post may contain affiliate links. Please read my disclosure.
Once you make this easy, one pan Thai Basil Pork recipe, you’ll want to add it to the weekly dinner rotation! It’s ready in just 20 minutes and pairs well with coconut jasmine rice, sticky rice or rice noodles. Add a fried egg on top for extra protein!
Thai inspired cuisine is a favorite in our house. We just love the fragrant, spicy, umami packed flavors!
This spicy Thai pumpkin curry is a fall favorite, and these chicken pad Thai egg rolls with Thai peanut sauce make an awesome appetizer!
We often make Thai basil stir fry (or Pad Kra Pao) as it’s easy to pull together on busy weeknights. It’s usually made with ground pork, but you can also use ground beef or chicken in a pinch.
Using fast cooking ground proteins is what makes this dish so quick and easy to prepare. And the spicy and flavorful stir fry sauce includes ingredients you probably already have on hand in your fridge and pantry!
Jump to:
Why this recipe works
- This one pan meal is easy to prepare and can be ready in just 20 minutes!
- If you don’t have ground pork, you can easily substitute ground beef, chicken or turkey.
- The stir fry sauce comes together quickly and is super flavorful. You can control the spice level by adjusting the amount of Thai chilies used!
- Leftovers store well, so this ground pork stir fry is great for meal prep. Pack it in individually sized containers in the fridge or freezer and reheat for easy meals!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Went Here 8 This.
What is Pad Kra Pao?
Pad Kra Pao (or Thai basil stir fry) is a popular and spicy Thai dish that’s usually made with ground pork, but you can also use ground beef, chicken or turkey if that's what you have.
In addition to the spicy and flavorful stir fry sauce, it also includes a generous amount of Thai holy basil, which has a spicy, peppery flavor and tastes a little like cloves.
Since holy basil isn’t always readily available where I live, I used Thai basil in this recipe, which is more commonly used in Thai cooking in the United States.
What is Thai basil?
Thai basil is one of the many varieties of basil. It’s similar to holy basil in that it’s typically used in Thai cuisine, and looks similar to sweet basil, which is the most common variety of basil.
The green leaves on Thai basil, however, are sturdier than the leaves on sweet basil, and the stems are purple. It also has a distinct licorice or anise flavor.
Ingredients
The following are a few key ingredients for Thai basil pork. For the full list of ingredients, please see the recipe card below.
You’ll need 1 pound of ground pork for this recipe. I used lean ground pork, but you can also use lean ground beef or ground chicken.
For maximum garlic flavor in the stir fry sauce, the recipe calls for 6 cloves of minced garlic. For the best flavor, I recommend buying fresh garlic and mincing it yourself.
You’ll also need 1 cup of long beans, cut into 4-inch pieces. Long beans look like green beans, except they’re longer and not as sweet. They’re also called Chinese long beans, asparagus beans or yardlong beans. If you can’t find long beans, you can substitute green beans.
A spicy flavor is added to this dish by including 2-4 minced Thai chilies. These are spicy chili peppers that come in different varieties that range in heat from mild to spicy.
A hint of sweetness in the stir fry sauce comes from 1 teaspoon of coconut sugar. You can substitute by using brown sugar or palm sugar.
You’ll also need ¼ cup of chicken broth for the sauce. I often use this homemade crockpot chicken broth, but you can also use store-bought. I suggest going with low sodium broth so you can control the amount of salt in the stir fry sauce.
Lastly, for the distinct flavor, 2 cups of Thai basil, which has been torn, is stirred into the stir fry at the end of cooking.
**If you’d like to learn more about Thai ingredients, you can read this post on essential ingredients for Thai cooking.
Step by step instructions
Heat the coconut oil in a skillet over medium heat and sauté the long beans, garlic and shallot for 1-2 minutes.
Add the ground pork and cook until the pink is almost gone, breaking it up in small pieces as it cooks.
Add the coconut sugar, soy sauce, oyster sauce, chilies, stock and MSG and cook until 80% of the liquid has evaporated.
Stir in the basil and remove from heat. Serve with jasmine rice.
Expert tips
- For the best flavor, I don’t recommend substituting sweet basil for Thai basil. The unique flavor of Thai basil is what makes this recipe so flavorful.
- If you’re able to find holy basil, feel free to use it in place of Thai basil.
- Be sure to wait until the end to stir in the basil. If it's cooked for too long, it can lose some of its flavor.
- If you don’t have ground pork, you can substitute with lean ground beef, ground chicken or even ground turkey.
- Be careful not to overcook the pork. Cook it until almost all the pink is gone, then add the sauce. If you wait until it’s fully cooked to add the sauce, the pork will be overcooked and dried out.
- To make sure you have enough room to cook the pork and long beans, use a large skillet or wok.
- For extra spice, add more Thai chilies or crushed red pepper flakes.
- When mincing the chilies, you may want to wear gloves to protect your hands as the seeds can be hot.
Common questions
We love it served with rice like this Instant Pot jasmine rice, Instant Pot sushi rice or Instant Pot cilantro lime rice. It’s also delicious with a fried egg served on top!
Absolutely! While this stir fry only takes 20 minutes to prepare, you can definitely make it in advance. Just follow the recipe until it’s time to add the basil. Store the stir fry in the fridge, and when it’s time to eat, reheat it in a skillet and stir in the basil before serving.
Leftovers should be stored in an airtight container in the fridge where they will last for 3-4 days.
Yes, just portion it out into individually-sized freezer-safe containers and store it in the freezer for up to 3 months.
You can reheat this Thai basil stir fry in the microwave or in a skillet on the stovetop until just warmed through. Be careful not to heat it for too long as the pork may dry out.
More favorite Thai inspired recipes
- Instant Pot Pad Thai
- Crying tiger
- Pad Woon Sen
- Spicy Thai Shrimp Salad
- Tom Yum Noodle Soup
- Thai BBQ Pork Spare Ribs
- Thai Chicken Pizza with Spicy Curry Sauce
- 15 Minute Thai Beef Salad
- Thai Grilled Cornish Game Hens
If you love this recipe, leave a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Thai Basil Pork
Ingredients
- 1 tablespoon coconut oil
- 6 cloves garlic minced
- 1 shallot minced
- 1 cup long beans cut in 4 inch pieces
- 1 pound ground pork
- 2-4 Thai chilies minced
- 1 teaspoon coconut sugar
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- ¼ teaspoon MSG optional
- ¼ cup chicken stock
- 2 cups Thai basil leaves torn
Instructions
- Heat the coconut oil in a skillet over medium heat and sauté the long beans, garlic and shallot for 1-2 minutes.
- Add the ground pork and cook until pink is almost gone, breaking it up in small pieces as it cooks.
- Add the coconut sugar, soy sauce, oyster sauce, chilies, stock and MSG and cook until 80% of the liquid has evaporated.
- Stir in the basil and remove from heat. Serve with jasmine rice.
Expert Tips:
- For the best flavor, I don’t recommend substituting sweet basil for Thai basil. The unique flavor of Thai basil is what makes this recipe so flavorful.
- If you’re able to find holy basil, feel free to use it in place of Thai basil.
- Be sure to wait until the end to stir in the basil. If it's cooked for too long, it can lose some of its flavor.
- If you don’t have ground pork, you can substitute with lean ground beef, ground chicken or even ground turkey.
- Be careful not to overcook the pork. Cook it until almost all the pink is gone, then add the sauce. If you wait until it’s fully cooked to add the sauce, the pork will be overcooked and dried out.
- To make sure you have enough room to cook the pork and long beans, use a large skillet or wok.
- For extra spice, add more Thai chilies or crushed red pepper flakes.
- When mincing the chilies, you may want to wear gloves to protect your hands as the seeds can be hot.
Nutrition
Mary
This was soooo good! I loved how easy it was, and it was just like eating in a Thai restaurant. Will definitely be making this again!
Danielle
I'm so glad you liked it!
Harry
Why did you Mention pumpkin this as nothing to do With the menu I am a little confused but pad Cropow is amazing to eat I leave the chilli out I just can not eat that but to me it’s still amazing dish to eat
Danielle
Hi Harry! The pumpkin curry is just a suggestion for another Thai recipe that readers might like. I agree, this dish is such a yummy one!