PREP 10mins COOK 15mins
250g Mince Turkey (You can use any mince you like! Usually Thai’s love using pork or chicken mince)
5 cloves of Garlic
4 Birdseye Chilli (if you love your chilli, feel free to add more)
2 Cayenne Peppers
1 tablespoon oil for frying (I use olive oi!)
1 tbsp. of Oyster Sauce
1 ½ tbsp. of Soy Sauce
1 tbsp. of Brown sugar
1 tsp of Fish Sauce (Optional)
1 handful of Thai holy basil leaves
- Pluck a good-sized handful of holy basil leaves off the stems. Rinse and set aside.
- Peel the garlic and pound them in a mortar and pestle. If you don’t have a mortar and pestle you can roughly chop them up instead. Scoop out the garlic and add in your chilli’s and repeat.
- Heat your wok or your frying pan on high heat, and add about 1 tablespoon of oil to the pan. When the oil is hot, add your garlic and fry until fragrant, then add your chilli’s and fry until fragrant.
- Put in your mince and stir fry continuously until its nearly cooked through.
- In a small clean bowl, add in your oyster sauce, soy sauce, fish sauce and sugar. Give it a cook mix until its combined.
- Add the sauce into the pan and stir through.
- With a handful of basil, add that to your fry pan, turn off the heat and fold it through your mince.
8. Once the basil softens, it’s time to plate up!
To serve - Serve alongside some hot jasmine rice with your egg on top! Yum!
Tip - Try to get some Thai Holy Basil, it had a beautiful pepperiness to it compared to regular basil – if you can’t, normal basil works just fine + add some whole black peppercorns when frying off the chilli and garlic.
Enjoy and remember to tag me in your creations! @msbbanks