Gaprow (or Krapao) is the Thai name for the Holy Basil plant. This flavourful leafy plant grows in abundance in Thailand and it is more of a challenge not to find somewhere which will have it stir-fried with your choice of meat or vegetable and a generous helping of chilli. In this form, we find ourselves with Pad Gaprow, or "stir-fried holy basil".

You can find Holy Basil in Asian supermarkets, either fresh or frozen. I am also told it grows quite happily from seed here in the UK if you fancy playing the long game for this one. Note that Holy Basil is easily confused for sweet basil. If you're in a pinch, then sweet basil will also do, but the flavour is different.

Step 1 - Prep

• If serving with jasmine rice, then rinse thoroughly and get it simmering.

• Roughly chop the chillies and peel the garlic.

• Combine with a pestle and mortar or blender with a splash of vegetable oil until you have a nice cohesive paste.

Step 2 - Fry

• Fire up your wok or pan with a splash of oil and get it nice and hot.

• Add the mince and break it up to allow it to brown evenly.

• As it starts to brown, stir in the spice paste, fish sauce and season well with salt and pepper.

Step 3 - Holy Basil!

• Take your pack of holy basil, rinse and remove any particularly thick stems. You don't need be too picky here as the basil is both delicately flavoured and wilts much like spinach.

• Once the meat is cooked, stir in the holy basil until just wilted and evenly distributed in the pan.

Serve the stir fry on a bed of jasmine rice. To take things to the next level, side with some stir fried greens or fresh sliced cucumber and top with our own Mike Pitts' favourite; a drippy fried egg. 

 Ingredients

• 2-3 Thai bird's eye chillies (or more if you're feeling fiery!)

• 5 cloves of garlic

• 500g pork mince (or meat/veg of your choice)

• 5-6 tbsp fish sauce

• 1 pack or a large handful of Thai Holy Basil

• Thai jasmine rice (optionally to serve)