Pad kra pow
Pad kra pow is a fiery Thai stir-fry of beef mince, garlic, ginger and bird's eye chillies, served over fluffy jasmine rice. The Thermomix TM7 grinds the aromatics to a fragrant paste and fries the mince evenly, so this street-food classic lands on the table in under half an hour with authentic flavour.
About this recipe
Pad kra pow Thermomix TM7 brings the bold flavours of a Thai street-food stall straight into your kitchen. This famous chilli and basil stir-fry pairs crisply fried beef mince with a freshly ground paste of garlic, ginger and bird's eye chillies, all coated in a glossy mix of fish sauce and oyster sauce and served over steaming jasmine rice. Searching for Thermomix TM7 recipes for a quick weeknight dinner? This all-in-one kitchen machine grinds the aromatics in seconds, then fries the mince evenly while you set the table. The controlled heating prevents the garlic from burning, a common pitfall in wok cooking, and the built-in scale measures the sauces precisely so the salty-sweet balance is spot on every time. Fragrant Thai basil stirred through at the last moment delivers that unmistakable peppery, anise-like finish that makes this Asian main course so addictive.
Preparation tips
- For the most authentic pad kra pow, add the Thai basil leaves only at the very end and stir them briefly through the hot mince, so the leaves wilt slightly but keep their peppery aroma instead of turning bitter.
- Use chilled beef mince with a moderate fat content; overly lean mince becomes dry in the Thermomix bowl. Break the mince apart with the spatula during frying for an even, crumbly texture rather than large clumps.
- Serve the jasmine rice in warm bowls and press a fried egg on top for the classic presentation. Keep extra bird's eye chillies on the side, since the heat of this Thai stir-fry is easy to adjust per person at the table.
Recipe variations
- Vegetarian pad kra pow: replace the beef mince with finely chopped mushrooms and firm tofu, swap the fish sauce for light soy sauce and the oyster sauce for vegetarian stir-fry sauce, keeping the chilli-garlic paste identical.
- Chicken version with a festive twist: use chicken mince instead of beef and add crisp vegetables such as green beans and bell pepper, making a milder family variant that suits children who are not yet used to fiery chillies.
Thermomix TM7 Benefits
- Fresh grinding - The TM7 grinds garlic, ginger and bird's eye chillies into a fragrant Thai paste in seconds. [Multi-Function]
- Precise frying - The Thermomix fries the beef mince evenly at controlled temperature without burning the garlic. [Temperature Control]
- Built-in scale - The integrated scale of the Thermomix weighs fish sauce and oyster sauce directly in the bowl. [Weighing]. [Built-in Scale]
- Hands-free cooking - The Thermomix stirs the pad kra pow automatically while you steam the jasmine rice alongside. [Hands-Free]
- Fluffy steaming - The TM7 cooks jasmine rice to a light, separate grain texture that soaks up the spicy sauce. [Steaming]. [Multi-Function]
Ingredients
- jasmine rice
- water
- sea salt
- garlic cloves
- piece fresh ginger
- fresh bird's eye chillies
- vegetable oil
- beef mince
- fish sauce
- oyster sauce