pad kra pao

Pad Kra Pao

This traditional Thai street food is easy to whip up in a pinch (otherwise known as Thai Basil Chicken). I used ground beef in the recipe below but you can use ground chicken, pork or even tofu. Traditionally you’ll find this recipe cooked with ground or minced chicken. The main ingredient in this dish is Thai Holy Basil, considering this ingredient may be quite difficult to acquire for many (unless you have a asian grocery store nearby) you can substitute with regular Thai Basil, Lemon Basil or if you cant find those, Italian Basil will work. The flavours aren’t quite as bold but it is still delicious!

Recipe by: Mirinda @ Boistfort Valley Farm
Pad Kra Pao
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Pad Kra Pao
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Ingredients
Pad Kra Pao
On the side
Servings: people
Instructions
  1. Cook your rice per packaged instructions. Set aside.
  2. If you happen to have a mortar and pestle, add your garlic and thai chilis and pound them. This will bring out a lot of the aromatic oils which in turn, makes it extra yummy. If not, press and chop your garlic and finely mince your chilies. (use more if you would like a spicier dish) Set aside.
  3. Finely mince one small red bell pepper and julienne the other. Set aside.Pluck several leave off of your basil and keep whole. You should have about 1/3 cup packed.
  4. In a large skillet or wok on medium heat, add your coconut oil.
  5. Once hot, add your garlic and chilies and minced bell pepper and cook until fragrant. Do not allow them to burn. This should only take about 10-15 seconds. Then, add your meat and begin to brown.
  6. Add your oyster sauce, fish sauce, soy sauce, sugar and julienned bell pepper. Stir well and continue to cook for about 4-5 minutes until your meat is cooked thoroughly.
  7. Once your meat is cooked, simmer on low. Now is a good time to cook your fried egg (I like mine a bit runny but you can cook it to your liking)
  8. Once the eggs are done - lets get back to the pan with the meat. Add your basil and stir well, it should only take about 30 seconds for the basil to cook. Remove from heat and serve over rice with the egg on the side. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe
pickledbeans1

Thai Pickled Green Beans

The recent rain here in Washington has been a blessing, yet on the flip-side has created a rush to harvest and can as much as we can at our home garden before it’s destroyed by the rain. In addition to the wonderful goodies from Boistfort, I thought I could guide you on a little canning adventure with a pickled green bean recipe. The great part about pickling is that it does not require a pressure canner so practically anyone can do it at home.

First things first, lets discuss sterilization and technique. I strongly suggest visiting the National Center for Home Food Preservation on how to prepare your jars, ensure proper sanitation, acidity levels and cook time. The following topics you should check out before starting are:

In the recipe below, I used both Thai Basil Blossoms (from my home garden) as well as some Basil that was sent out in your Summer CSA as well as the assorted purple, yellow and green beans. Thai Basil is a little more authentic but any basil will taste fantastic. Also, be sure to slice your Thai Chilis horizontally instead of splitting them (as seen in the photo I took) to avoid mistaking a chili for a green been when they are ready to eat. SPICEY surprise? Please keep in mind, the vinegar and salt content of the recipes should not be modified as it may cause spoilage and some growth of unwanted bacterium.

Feel free to adjust the number of Thai Chili depending on the level of heat you can handle. I prefer 4 per jar since our family prefers spicy!

Recipe by: Mirinda @ Boistfort Valley Farm

 

Thai Pickled Green Beans
Servings Prep Time
6 pints 15
Cook Time
5-15 minutes
Servings Prep Time
6 pints 15
Cook Time
5-15 minutes
Thai Pickled Green Beans
Servings Prep Time
6 pints 15
Cook Time
5-15 minutes
Servings Prep Time
6 pints 15
Cook Time
5-15 minutes
Ingredients
Servings: pints
Instructions
  1. In a large pot, combine salt, vinegar water and bring to a boil.
  2. Wash and trim ends from beans and cut to 4-inch lengths.
  3. Add thai chili, lemongrass, garlic, ginger and basil to the bottom on the jars. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary.
  4. Add hot solution to beans, leaving 1/2-inch headspace.
  5. Cook at the recommended process time for Pickled Beans in a boiling-water canner. (see recipe notes below)
  6. Once done, remove jars from hot water and place on cooling rack. Once cooled, place in a cool, dry area for 4-6 weeks. Then, enjoy!
Recipe Notes

 

Table 1. Recommended process time for Thai Pickled Beans in a boiling-water canner. 
Process Time at Altitudes of 
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Raw Pints 5 min 10 15

 

* You should not store your canned goods with the rings on them (keep the sealed lid on of course). Don't stack on top of your canned goods. Store the Jars as dark and cool as possible. That is the key to getting many more years of quality storage.

 

Share this Recipe
Powered byWP Ultimate Recipe