Gluten-free Thai beef and basil stir-fry (pad kra pao)

Gluten-free Thai beef and basil stir-fry (pad kra pao) with beef mince, Thai basil, chilli, garlic, jasmine rice and a fried egg – spicy, quick and easy for every day.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 510 kcal per serving
• Protein: 38 g
• Fat: 20 g
• Carbs: 44 g

Ingredients

• 400 g beef mince
• 200 g jasmine rice
• 2 organic eggs
• 4 cloves of garlic
• 1 bunch of Thai basil
• ½ tsp coconut sugar
• 2 chillies
• 1 tsp coconut oil
• 2 tbsp gluten-free soy sauce (tamari)
• 1 tbsp fish sauce

Method

You’ll need: frying pan · wok · chopping board · knife · wooden spoon

1. Cook the jasmine rice according to the packet instructions and keep warm until serving.
2. Finely chop the garlic and chillies. Pick the leaves off the Thai basil and set aside.
3. Heat the coconut oil in a wok or large frying pan over a high heat. Fry the garlic and chillies briefly, then add the beef mince and fry, breaking it up into crumbs.
4. Stir in the soy sauce, fish sauce and coconut sugar and keep frying briefly until the meat is well seasoned. Turn off the heat and fold in the Thai basil.
5. In a separate frying pan, fry the eggs until the egg whites are set and the egg yolks are still soft or cooked to your liking.
6. Serve the pad kra pao with the jasmine rice and fried egg straight away.

Good to know

Pad kra pao is loud, hot and on the table in minutes. Just the thing when you want something savoury with lots of flavour.

Swaps

Beef mince → chicken mince (still plenty of protein); jasmine rice → brown rice (more fibre); coconut sugar → finely chopped date (sweetness from fruit only); soy sauce → gluten-free tamari (gluten-free with a similar savoury taste)

Allergens

Contains soya, fish and egg. For children, use little or no chilli; in pregnancy, cook the eggs until the yolks are firm and use a heated, hygienically sound fish sauce.

Dairy-free recipes