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prep time
5 min
cook time
20 min
ready time
25 min
Easy Keto Spicy Stir-fried Pork with Thai Basil (Pad Kra Pao Moo)
Pad Kra Pao Moo is a deliciously aromatic recipe that is inspired by all the incredible flavors of Northern Thailand. To make this easy Keto Thai recipe, ground pork is stir-fried in a base of fresh Thai chili and garlic. Tamari soy sauce is added in with green beans and finished with a big handful of fresh Thai basil. Thai basil is the key ingredient for this Keto Pad Kra Pao Moo recipe; it smells slightly anise and brings a wonderful licorice smell and slightly spicy taste. This dish comes together in less than 30 minutes and serves 4 for a main with a side of cauliflower rice for a complete meal.
What kind of meat can I use? Ground pork has been used in this recipe as it’s the traditional ingredient; however, you can make it with almost any kind of protein possible. Ground chicken, beef, seafood, or even a vegetarian version made with crumbled tofu and/or roughly diced oyster mushrooms. Feel free to try different protein bases for another recipe variation. If you prefer not to use ground meat, you may also thinly slice pieces of meat instead.
Can I substitute any ingredients? Thai chilies can be substituted for any hot chili of your liking. We have used a mixture of red and green Thai Jinda chili peppers, which is the most common type of chili pepper used for Thai cooking. You can also use bird eye chilies; however, they are hotter in spice, so we would recommend reducing the quantity to 3-4 chilies in this recipe.
What to serve Thai basil stir fry with? Enjoy this dish on its own, or alongside a fried egg for a more authentic Thai meal. You can also serve this dish with cauliflower rice or in lettuce cups.
How to store Pad Kra Pao Moo? Any leftover stir-fry can be stored in the fridge in an airtight container and consumed within 4 days. To reheat, simply microwave until heated through, or return to the wok and fry on high heat until piping hot.
Net Carbs
3 g
Fiber
1.2 g
Total Carbs
4.6 g
Protein
35.2 g
Fats
33.7 g
459 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Thai Jinda Chili Peppers (Red & Green)
6 piece
Garlic
4 clove
Ground pork
500 g
Avocado oil
2 tbsp
Tamari / Soy Sauce (Gluten-Free)
1 tbsp
Erythritol Granulated
1 tsp
Green beans (string beans), cooked from fresh
1 cup
Fresh Thai Basil Leaves
40 g
Recipe Steps
steps 7
25 min
Step 1
Cut off the stalks from the Thai chilies and remove the skins from the garlic. Roughly chop the chilies and garlic and add to a mortar and pestle. Coarsely pound them together to make a rough paste. Set aside. This recipe uses 6 Jinda chilies which gives a higher spice level but feel free to adjust to your liking.Step 2
Heat the oil in a wok or large frying pan set over medium-high heat. Add the crushed chilies and garlic and stir fry for a minute until fragrant.Step 3
Add the ground pork to the wok. Break up the meat with a wooden spoon, so no large clumps remain. Add the Tamari and granulated sweetener. Stir fry for 4-5 minutes, or until cooked through.Step 4
Cut the green beans into 1-inch pieces. Add the green beans to the pork mixture. Stir fry for a further 3-4 minutes until the green beans have cooked through but still retain some bite. You can use fresh or frozen green beans.Step 5
Remove all the stems from the Thai basil; just keep the leaves. Add the leaves to the stir fry.Step 6
Gently mix through for 1-2 minutes until the leaves have wilted.Step 7
Remove from the heat and transfer to a dish. Serve immediately. Optional step: Add 1 Tbsp oil to the pan and fry an egg in the same pan. Serve alongside the Pad Kra Pao Moo for a complete meal.
