Stir-fried squid with chilies and holy basil and bamboo shoot, or "Pla-meuk Phad Ka-Paow", is one of the classics of Thai food and is surprising easy to make. You know you've made Squid Basil right when the heat from the chili peppers plays just under the flavor of the basil (Ka-Paow leaves) and the fish sauce. Don't be afraid to use what seems like an excessive amount of Ka-Paow leaves it make the food great smell and more interesting...well...yumm..
Ingradients:
- 2 tbsp vegetable oil
- 4-7 Thai chili pepper, minced
- 1 packages holy basil
- 1/2 kg. squids
- 1 packages bamboo shoot
- 1 tbsp garlic, minced
- 2 tbsp fish sauce
- Clean squids and cutting board.
- Mince garlic and chili pepper together.
- Clean and pick gra-pow leaves from their stem. It may appear like a lot of leaves, but the leaves will shrink when cooked and this dish's flavor comes from the leaves.
- Fry the garlic and chili pepper in oil over high heat.
- When garlic starts to turn brown, drop the clean squid in. Stir constantly.
- The juice will start to come out.
- Keep stirring until all the juice is gone. It might take a couple of minutes.
- Add fish sauce. Then add Thai basil. Quickly turn it over a few times to mix the leaves with the meat and then remove from the fire and put the squid pad gra pow in the serving plate or dishes.
- Serve hot with rice. Normally in Thailand, squid pad gra pow is served with a small bowl of chili pepper in fish sauce.
- You can substitute ground turkey or pork or ground chicken or beef or sea food.
- Thai chilli 1-3 less spicy. 4-20 more spicy follow level.. ;P
- In the picture I use 15 chilli..heheh...my auntie and myself crying durling diner together..;P
