Thai Minced Pork With Basil (Pad Kra Pao)

Last updated on: March 9, 2026

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If you want a high-protein dinner that tastes like a proper takeaway but cooks faster than the rice, this Thai Minced Pork With Basil (Pad Kra Pao) is your new best friend.

It’s a classic Thai street-food dish made by stir-frying minced pork with garlic, chilli, fish sauce and basil over high heat. The result? Crispy bits of pork, a punchy savoury sauce, and that unmistakable basil fragrance that makes your kitchen smell like a Bangkok food stall.

The best part is how ridiculously quick it is. From chopping board to plate in around 20 minutes, which makes it perfect for busy midweek dinners when you want something exciting but don’t want to cook all evening.

Each serving contains roughly 27 g of protein and around 207 calories, mainly from lean pork mince.

All you need is a wok or large frying pan, a few supermarket ingredients, and about the same effort as ordering a takeaway — but with much better macros.

Why You’ll Love This High-Protein Recipe

• Around 27 g of protein per serving, making it great for hitting your daily protein targets.

• Ready in under 20 minutes, ideal for busy weeknights when cooking enthusiasm is low.

• Fakeaway flavour without takeaway calories.

• Super simple ingredients from a standard UK supermarket.

• Brilliant for meal prep, reheats beautifully for lunches.

• Easily adjustable spice level depending on who you’re feeding.\

Key Ingredients

Pork Mince. The protein powerhouse of the dish. Lean pork mince crisps beautifully in a hot wok and absorbs all the savoury sauce.

Red Pepper. Adds sweetness, colour and a bit of veg so you can feel vaguely responsible about your life choices.

Spring Onions. Fresh and punchy, these brighten the whole stir-fry and balance the richness of the pork.

Garlic, Ginger & Chilli. The flavour trio that makes the whole dish smell incredible. Aromatic, fiery and absolutely essential.

Soy Sauce & Fish Sauce. These bring deep savoury umami and that classic Thai street-food flavour.

Honey. Just a touch balances the salty heat and rounds out the sauce.

Fresh Basil. The star of the show. Stirred in at the end so it stays fragrant and vibrant.

How To Make Thai Minced Pork With Basil (Pad Kra Pao)

Heat 1 tsp coconut oil in a large wok or frying pan over high heat. Add the pork mince and cook for around 8–10 minutes, breaking it up with a spoon until it becomes lightly golden and slightly crispy around the edges. Remove the pork from the pan and set aside.

Reduce the heat slightly and add the remaining coconut oil to the pan. Toss in the finely chopped red pepper and spring onions and stir-fry for about 1 minute until they start to soften while scraping up any tasty browned bits from the pan.

Stir in the garlic and ginger and cook for around 30 seconds. This step should smell incredible — that punchy aromatic base is what gives Pad Kra Pao its signature flavour.

Return the cooked pork mince to the pan. Pour in the fish sauce, soy sauce, water and honey, then stir everything together so the pork absorbs the sauce. Let it simmer for 1–2 minutes so the flavours combine.

Continue cooking for another minute, stirring well so the pork is evenly coated in the rich savoury sauce. The mixture should look glossy and slightly sticky.

Keeping Pad Kra Pao Fresh For Later

To Store

Allow the Thai basil pork to cool fully, then store in an airtight container in the fridge for up to 3 days.

To Reheat

Reheat in a frying pan over medium heat with a splash of water to loosen the sauce. Alternatively microwave for 2–3 minutes, stirring halfway through.

To Freeze

Portion into airtight containers and freeze for up to 3 months. Defrost overnight in the fridge and reheat gently. Adding fresh basil after reheating gives the best flavour.

Serving Suggestions

Traditionally served over steamed jasmine rice with a crispy fried egg. It’s also great with:

• Cauliflower rice for lower carbs

• Stir-fried greens or pak choi

• Noodles or microwave rice for a quick dinner

Variations & Tips

• Use turkey or chicken mince if you want a slightly leaner version with similar protein.

• Turn up the heat with extra chilli or chilli flakes if you like proper spice.

• Add more protein by topping with a fried egg or serving with extra lean mince.

• Cook the pork hard and fast so it crisps slightly — that texture is what makes Pad Kra Pao special.

• Don’t overcook the basil. Stir it in right at the end so it stays bright and fragrant.

FAQ

Is Pad Kra Pao supposed to be spicy?

Traditionally, yes, but you control the heat. Use less chilli for a milder version or add more if you want the full Thai street-food experience.

Can I make this with chicken instead of pork?

Absolutely. Chicken mince works brilliantly and keeps the recipe high in protein. Just be careful not to overcook it as it’s leaner.

Can I use regular basil instead of Thai basil?

Yes. Thai holy basil is traditional, but regular basil works perfectly and is far easier to find in UK supermarkets.

Is this recipe good for meal prep?

Definitely. It reheats well and keeps its flavour, making it ideal for high-protein lunches during the week.

Thai Basil Pork (Pad Kra Pao)

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4.7 from 6 reviews

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Pad Kra Pao is a quick, flavorful dish that is perfect for busy weeknights. It can be made in under 30 minutes and is a great way to incorporate Thai flavours into your home cooking. If you're looking to spice up your dinner routine, give Pad Kra Pao a try.

• Total Time: 25 minutes
• Yield: 4 1x

Ingredients

Units MUS Scale 1x2x3x

• 2 tsp coconut oil
• 500 g 5% fat pork mince
• 1 red pepper, finely chopped
• 4 spring onions, finely chopped
• 1 green chilli, finely chopped
• 5 g ginger, mashed
• 5 g garlic, mashed
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 100 ml water
• 1 tsp honey
• A handful, fresh basil leaves
• Lime, for finishing

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Instructions

Heat 1 tsp coconut oil in a wok over high heat. Add the pork mince and let it sizzle for 8-10 minutes until golden and slightly crispy. Remove from the wok and set aside.

Reduce the heat to medium and add the remaining 1 tsp coconut oil. Toss in the red pepper and spring onions and stir-fry for a minute until slightly softened.

Add the chilli, garlic, and ginger and fry for 30 seconds. If your kitchen suddenly smells like a Thai street market, you're doing it right.

Add the cooked pork back to the wok along with the fish sauce, soy sauce, water, and honey. Let it simmer for a couple of minutes to soak up all that flavour.

Stir in the fresh basil until it just wilts – don’t overdo it, we want it vibrant and fragrant.

Spoon over rice, squeeze some lime juice on top, and devour immediately. Bonus points if you add a crispy fried egg.

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Meat
• Method: Hob
• Cuisine: Thai

Nutrition

• Serving Size: 1
• Calories: 207
• Fat: 9g
• Carbohydrates: 5g
• Protein: 27g

Recipe Video

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