Phat Krapao (Thai mince dish)

Phat Krapao (Thai mince dish)

Total: 30 Min. | Active: 30 Min.
lactose-free
Nutritional value / people: 462 kcal
, Fat: 17 g
, Carbohydrate: 50 g
, Protein: 26 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Spice paste

2 shallots, chopped
3 garlic cloves, halved
3 red chillies, chopped, deseeded if necessary
1 pinch salt

Meat

1 tbsp peanut oil
400 g minced meat (beef and pork)
1 onion, sliced
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp water
1 tsp sugar
200 g frozen green beans defrosted, drained
100 g cherry tomatoes, diced
3 kaffir lime leaves (Thai-Kit), torn into pieces
½ cube beef bouillon, crumbled
½ bunch Thai basil, roughly chopped

Rice

200 g perfumed rice
3 dl water
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How it's done

Spice paste

Grind the shallots, garlic, chilli and salt into a paste using a mortar and pestle or food processor.

Meat

Heat the oil in a frying pan. Mix the mince and onion with the spice paste, brown in batches for approx. 3 mins. Combine the soy sauce, oyster sauce, water and sugar, add to the pan, bring to the boil. Return the meat to the pan, heat through. Reduce the heat, add the beans along with all the other ingredients up to and including the Thai basil, cover and simmer for approx. 10 mins., remove the lid, simmer for a further 2 mins.

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the water and rice to the boil, cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork. Serve with the meat.

Good to know
Note: This is a variant of the Thai dish and is not authentic.
Tip: Instead of fresh cherry tomatoes, use 100 g of drained, tinned cherry tomatoes.

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