Grapow

Grapow

Ingredients

  1. Long grain Thai jasmine rice (1.5 Cups per serving)

Meat

  1. 15-30 Thai chili peppers, thinly sliced
  2. 4 garlic cloves, minced
  3. 1lb Ground meat ( my preference is lamb>pork>chicken>beef)
  4. 2 Tbsp vegetable oil
  5. 1/2 cup oyster sauce
  6. 2-4 Tbsp jaggery (or substitute brown sugar)
  7. 1 Tbsp fish sauce
  8. 1 Tbsp soy sauce
  9. 1 ounce Thai basil leaves

Vegetables

  1. 1/2 onion, diced (purple or sweet yellow)
  2. 2 bell peppers, diced
  3. 2 Tbsp butter

Toppings

  1. 2 tsp smoked paprika
  2. 1/2 lime

Preparation

Rice

Set rice to cook in a rice cooker. Optionally it can be seasoned with lime juice and salt.

Vegetables

Saute onions in butter and leave on very low heat to keep warm.

Cooking

  1. In a wok or sauce pan, heat vegetable oil until smoking
  2. Add sliced Thai chili peppers and minced garlic to oil, stirring/tossing continually.
  3. When breathing becomes painful and you start coughing, add ground meat.
  4. Break up and stir the meat to mix in with peppers and garlic. Continue breaking up until it’s made of many small pieces that appear cooked through.
  5. Turn heat to down to medium and add in jaggery, oyster sauce, fish sauce, Thai basil leaves, and soy sauce.
  6. Continue stirring until sauce is well mixed and coating all meat.
  7. Turn heat to low and stir in sautéd onions and bell peppers.

Plating

  1. Add rice to a bowl, sloping from high on one side of the bowl to low on the the other side.
  2. Add grapow over the rice
  3. Squeeze some lime juice over the grapow.
  4. Dust smoked paprika over Grapow.
  5. Serve immediately