Thai Basil Pork with Carrot, Stir-Fried | Hong Kong Food Blog with Recipes, Cooking Tips mostly of Chinese and Asian styles | Taste Hong Kong

Thai Basil Pork with Carrot, Stir-Fried

Thai Basil Pork with Carrot, Stir-Fried

The classic Thai Basil Pork is very meaty and has a strong aroma of the fresh herb. As the name suggests, pork and basil are the only key ingredients in the original recipe.

When I cooked this with diced carrots the first time, I did expect a less pungent dish. But I was incorrect. The resulting dish with the root was equally fragrant, reducing only the protein content (yet adding more vitamins) but not the beguiling flavors.

Two cups of Thai Basil leaves are added in this recipe, but they look a few in the dish as the leaves have kind of melted down after cooked. To enhance its flavor in this speedy stir-fry, I ‘chopped’ the leaves by hand (my fingers were thus made fragrant), tearing them down into smaller pieces.

Thai Basil Pork with Carrot, Stir-Fried

Bad news is, tearing or cutting tends to discolor the basil leaves faster. So it is best to prepare them just before cooking.

With rice, it can also be served as a one-dish meal that should take you minutes to cook. I was serving this together with another veggie dish for two, so you may need to multiply the amount as required.

Ingredients for Stir-Fried Thai Basil Pork with Carrot

  • Ingredients
  • 100g ground pork
  • 100g carrot, peeled and diced
  • 2C Thai Basil leaves, reserve a few for garnishing
  • 2 cloves garlic, finely chopped
  • 1 bird eye red chili, cut into rings
  • 2 tbsp cooking oil
  • Sauce
  • 1 tbsp fish sauce
  • 1/2 tsp sugar

Method

Wash Thai basil and drain dry. Plucked leaves from stem, patting them dry to remove any moisture which might cause oil to splash during stir-frying.

Roughly stack the leaves in one to two batches, and tear them into smaller pieces. You may chop them by knife. I do it by hand as I do not mind putting on the smells of Thai basil on my fingers.

Over medium flame, heat one table spoons of oil in wok or skillet. Sauté garlic till lightly brown; add ground pork. Leave the meat to brown on one side first. Then flip to the other side, breaking it up with the edge or back of the turner. Toss in Thai basil. Keep stir-frying till the leaves shrink and the pork is done.

Dish up meat and basil. Heat remaining table spoon of oil in the same wok (or skillet) and put in diced carrot, stirring it constantly for about a minute. Add about two table spoon of water and simmer. Cover lid if you want to soften the carrot more.

As 80% of the liquid are reduced, toss in pork and basil, followed by the mixed sauce and chili. Give them a few more stirs to mix well. Check if you need to add more fish sauce to taste.

Dish up, garnish with Thai basil and serve hot.

Thai Basil Pork with Carrot, Stir-Fried

Enjoy!


To get immediate updates and new recipes from my blog, you may also SUBSCRIBE them via RSS feeds. See you there.

Comments

Thank you for visiting, I would love to hear from you as much as I love to put up posts here ...
  1. Ann@Anncoo Journal

    I love to cook pork with basil leaves. Adding carrots make the dish look more colourful.

  2. edith

    This dish must be very fragrant!

  3. TasteHongKong

    @edith,
    Right, the aroma actually fill my kitchen while I stir-fried this.

  4. Lucy L

    I’ve made Karpow a few times too and i love this dish! Only difference is I also add soya sauce and a small dollop of oyster sauce.

  5. TasteHongKong

    @Lucy L,
    Thanks for putting down the name in Thai.
    Yes, I have not included the two sauces here, but they are often my great helpers.

  6. Mary Moh

    That looks colourful and delicious. Would make a lovely lunch for me. I love basil. The smell is so beautiful!

  7. Lori

    I love the beautiful color of this dish! I am hoping for some carrots from the garden this year. This dish will be perfect!

  8. noobcook

    love the addition of carrots – balance the meatiness and also liven the colours. looks gorgeously delicious =)

  9. tigerfish

    I so love the idea of adding carrots too. In fact, I always add them to my stir-fry ground chicken. Yummy!

  10. Daisy@Nevertoosweet

    Ohh I’ve never seen this recipe :) But it looks great and its perfect for a mid week dinner ~ yum! Thanks for sharing!

    Happy Easter!

  11. TasteHongKong

    @Daisy@Nevertoosweet,
    All because I’ve twisted the original recipe, adding carrot to the stir-fried meat : ). I like the added hue and the little hint of sweetness. Enjoy!

  12. amy@currylime

    This looks so fantastic, and yet is so simple to make. My favorite combination!

  13. Heidi - apples under my bed

    beautiful! I adore thai basil with pork mince. Gorgeous recipe…
    Heidi xo

  14. meatballs & milkshakes

    Looks delicious!

  15. Lisa @ Snappy Gourmet

    I love home-made stir-fries and this one sounds great and easy! Yum!