Pad Kra Pao

Pad Kra Pao is one of Thailand’s most beloved street food dishes. You’ll find it sizzling in roadside woks across Bangkok, often served with a crispy fried egg (kai dao) on top.

That runny yolk mixing into the spicy pork and basil? It’s magic.

One pan. Big flavour. Thai street food at its finest – ready in 20 minutes using Shemin’s Thai Red or Green Curry Paste.

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Shemin's Thai Red Curry Paste

A rich Thai red curry paste with warming depth and smooth aromatic flavour. Balanced and comforting, with gentle heat that builds as it cooks. Ideal for classic Thai-style curries at home.

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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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Ingredients

1 tbsp oil (or to taste)
100g Shemin’s Thai Red or Green Curry Paste (or to taste)
800g ground pork
1 tsp sugar
1 tbsp fish sauce
1 tbsp light soy sauce
2 tsp dark soy sauce
2 tsp oyster sauce
200ml chicken stock or water
45g Thai holy basil (or fresh basil)
4 eggs
Extra oil for frying eggs
Jasmine rice, to serve
Lime wedges, optional

How to make Pad Kra Pao

Heat 1 tbsp oil in a wok over medium heat. Add the Shemin’s Thai Red or Green Curry Paste and cook for 30 seconds until fragrant.
Turn up the heat to high and add the pork. Stir-fry until golden and caramelised in places.
Add the sugar, fish sauce, light soy, dark soy, and oyster sauce. Stir well.
Pour in the stock or water to deglaze the wok. Stir-fry until the liquid mostly evaporates.
Add the basil and stir until just wilted. Remove from heat.
Meanwhile, in a separate pan, heat a little oil and fry the eggs until the edges are crispy and the yolk is still runny.
Serve the pork stir-fry over steamed jasmine rice, topped with a crispy fried egg and a wedge of lime.

Tips

Tips:

Get the Wok Hot – Don’t be afraid of high heat. This dish thrives on quick, intense cooking – it gives the pork that signature caramelised edge.
Don’t Overcrowd – If your pan isn’t big enough, cook the pork in two batches. Overcrowding can cause it to steam instead of sear.
Crispy Egg Secret – For truly Thai-style eggs, use a little more oil and spoon the hot oil over the top while frying. The edges will go bubbly and golden.
No Holy Basil? No Problem – Thai holy basil gives a peppery kick, but regular basil (or a mix with a few mint leaves) still works beautifully.
Turn Up the Heat (if you want) – Add sliced red chillies or a dash of chilli flakes if you like your stir-fry spicier. Or serve with chilli vinegar on the side.
Shemin’s Twist – Stir a small extra spoon of Shemin’s Thai Red Paste into the sauce at the end for even deeper flavour.

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Pad Kra Pao

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