This classic Thai street-food dish comes in all manner of variations. It is usually hot and spicy with pork, chicken or a fried egg served on top. This version is slightly different to the chilli beef we serve up in the restaurants, but wonderfully delicious for making at home.
1. First, make the chilli paste. Put the garlic, both types of chilli and a pinch of salt in a pestle and mortar and pound until it forms a paste. Alternatively, use a mini food processor or grinder. Set aside.
2. To make the nam pla prik, mix together all the ingredients in a small bowl, then set aside.
3. Heat a large wok or frying pan over a high heat. Add the oil and when hot, add the beef and stir-fry for 3 minutes, until browned. Stir in the prepared chilli paste and stir-fry for 2 minutes, until you can smell the aroma of the paste, then add the rice.
4. Using a wok ladle, flip the rice to keep it moving, then add both types of chilli, the fish sauce, sugar, oyster sauce and 2 tablespoons of water and continue to cook over a high heat for 3 minutes, until golden and thoroughly heated through. Stir in the basil and leave to rest for 1 minute, then serve in bowls with the nam pla prik sauce on the side.
Extracted from Bangkok Thai: The Busaba Cookbook (Sphere, £25) Photography by © Ape Inc. 2018.
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