Easy Keto Spicy Stir-fried Pork with Thai Basil (Pad Kra Pao Moo)
How to Make It
Step 1
Cut off the stalks from the Thai chilies and remove the skins from the garlic. Roughly chop the chilies and garlic and add to a mortar and pestle. Coarsely pound them together to make a rough paste. Set aside. This recipe uses 6 Jinda chilies which gives a higher spice level but feel free to adjust to your liking.
Step 2
Heat the oil in a wok or large frying pan set over medium-high heat. Add the crushed chilies and garlic and stir fry for a minute until fragrant.
Step 3
Add the ground pork to the wok. Break up the meat with a wooden spoon, so no large clumps remain. Add the Tamari and granulated sweetener. Stir fry for 4-5 minutes, or until cooked through.
Step 4
Cut the green beans into 1-inch pieces. Add the green beans to the pork mixture. Stir fry for a further 3-4 minutes until the green beans have cooked through but still retain some bite. You can use fresh or frozen green beans.
Step 5
Remove all the stems from the Thai basil; just keep the leaves. Add the leaves to the stir fry.
Step 6
Gently mix through for 1-2 minutes until the leaves have wilted.
Step 7
Remove from the heat and transfer to a dish. Serve immediately. Optional step: Add 1 Tbsp oil to the pan and fry an egg in the same pan. Serve alongside the Pad Kra Pao Moo for a complete meal.
Ingredients
- Thai Jinda Chili Peppers (Red & Green) – 6 piece
- Garlic – 4 clove
- Ground pork – 500 g
- Avocado oil – 2 tbsp
- Tamari / Soy Sauce (Gluten-Free) – 1 tbsp
- Erythritol Granulated – 1 tsp
- Green beans (string beans), cooked from fresh – 1 cup
- Fresh Thai Basil Leaves – 40 g