.jpg) A plate ofphat kaphrao mu krop with rice | |
| Type | Rice dish |
|---|---|
| Course | entree or main |
| Place of origin | Thailand |
| Associatedcuisine | Thai |
| Serving temperature | hot |
| Main ingredients | |
Pad kaphrao (Thai:ผัดกะเพรา,pronounced[pʰàtkà.pʰrāw];transl. stir-friedholy basil), also spelledpad kaprow,pad kaprao, orpad gaprao, is one of the most popular Thai dishes inThailand.[1]
Phat kaphrao originated around the reign ofKing Rama VII (r. 1925–1935 CE), asChinese immigrants in Thailand began selling it at restaurants. Before the invention ofphat kaphrao, the most similar dish wasphat bai horapha (stir-fried beef andThai basil).[2] These dishes were likely adaptations of theChinese dishxiāngcài chǎo niúròu (Chinese:香菜炒牛肉;lit. 'stir-fried beef and coriander').[3]
Phat kraphao is considered anational dish in Thailand today but it only became popular in the country after 1957.[3]Phat kaphrao was included in cookbooks in the late 1970s but the method of preparation was different. It involved marinating minced meat with liquor first, then seasoning the dish with only fish sauce and palm sugar.[2]
Phat kaphrao consists of meat such as pork, chicken, beef, or seafood stir fried withholy basil and garlic. It is served with rice and optionally topped with fried eggs. The main seasonings are soy sauce,Thai fish sauce,oyster sauce (optional), cane sugar, andbird's eye chili.
Over time,phat kaphrao has evolved with the addition of other ingredients such asChinese century eggs and Thai local vegetables, namelyasparagus beans,baby corns, onions, carrots,banana peppers, mushrooms,bamboo shoots and coconut shoots. However, adding vegetables inphat kaphrao is also seen as an effort to reduce the cost of meat and increase profit margins on the part of food vendors.[4][5]
Common variants may use chicken, pork, minced pork, pork livers, crispy pork belly, beef, minced beef, meatballs, prawns, squid, meat and seafood, seafood, Chinese century eggs, or mushrooms.
Phat kaphrao is inexpensive, easy to prepare, nutritious, and fast to eat. It is generally eaten with rice.[6] Food vloggerMark Wiens partially owns and is the namesake of the Bangkok restaurant Phed Mark, which serves only phat kaphrao.[7]
Phat kaphrao andkhao man kai (ข้าวมันไก่) are popular in Japan and is often cooked at home.[8]
In Taiwan, the dish is usually made with pork and referred to as 打拋豬 (Dǎ pāo zhū). The usual recipe includes tomatoes.[9]
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