Pork & Holy Basil Stir Fry (Pad Kra Pao) with Tomato & Chilli Couscous
Swap rice for Ainsley couscous in this quick and easy Thai-inspired stir fry. The gentle kick of our Tomato & chilli Couscous works perfectly with peppery Holy basil and the spicy Thai chillies (adjust according to taste). If using a plant-based mince remember to use a vegan fish sauce and oyster sauce (mushroom sauce). If you don’t have any holy basil you can use Thai basil or regular basil with some coriander.
Method
Whisk together the soy sauce, oyster, fish sauce and sugar. Set aside.
Heat the oil over a medium heat in a wok or large deep sided frying pan. Add the shallots and cook for 1-2 minutes. Add the garlic and chillies and cook for 30 seconds. Increase the heat to high and stir in the pork. Fry the pork until just cooked and browned in places. Pour in the sauce and stir, cooking for a minute. Deglaze the pan with 1-2 tbsp water. Taste and adjust the seasoning with a little more fish sauce if you like.
Meanwhile prepare the couscous according to the packet instructions and fluff with a fork.
Add the holy basil to the pork and stir/toss until wilted.
Serve the pork stir fry over the couscous and top with a fried egg. Serve with lime wedges for squeezing.
Ingredients
- 1 x packet of Ainsley Tomato & Chilli Couscous
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 2 tbsp oil
- 2 shallots, thinly sliced
- 3 cloves of garlic, minced
- 2-4 birds eye/Thai chillies, deseeded, finely chopped
- 1 mild red chilli, deseeded, sliced into rings
- 250g minced pork (or chicken/plant-based mince)
- large handful of holy basil leaves
- 2 eggs, fried to your liking (optional)
- lime wedges, to serve