Name: Venison pad krapow
Cook time: 40 min
Total time: 40 min
Yield: Serves 2
Ingredients: 300g Venison Mince; 6 garlic cloves; 4-6 bird’s eye chillies; 1 large red chilli, cut into chunks; pinch of sea salt; 2 tbsp vegetable oil; 3 tbsp nam pla; 1 tsp sugar; a very large handful of holy basil leaves, the more the merrier

Venison pad krapow

Swap out the minced pork for venison, and this makes for a quick and most delicious lunch. The replacement delivers wonderful results and in the knowledge that Thailand has its own species of deer. This recipe is from my friend Kay Plunkett-Hogge, a most talented teacher of Thai cuisine.

Serves 2

Ingredients

300g Venison Mince
6 garlic cloves
4-6 bird’s eye chillies
1 large red chilli, cut into chunks
pinch of sea salt
2 tbsp vegetable oil
3 tbsp nam pla
1 tsp sugar
a very large handful of holy basil leaves, the more the merrier

Shop the ingredients

Directions

Pound the chillies, garlic and salt together using a pestle and mortar.
Heat a wok until it’s smoking hot and then add the oil.
Throw in the chilli and garlic paste and stir fry for a few seconds.
Add the mince and stir fry.
When it is almost cooked, add the nam pla and sugar. Stir fry together until amalgamated and the venison is cooked. Then add most of the basil and wilt into the mince.
Serve over steamed jasmine rice, preferably with a fried egg on top and the remaining basil leaves scattered over.
If you can’t find holy basil (krapow) you can use Thai sweet basil instead. Worst case scenario, I’ve even made this with European basil. But it isn’t quite the same. If you do, just don’t call it pad krapow.

Valentine Warner

Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.