In Thailand, Kra Pao is commonly eaten for a quick snack or lunch with jasmine rice. This is due to it being so simple to throw together in the wok once you have all the ingredients at hand. Our Kra Pao sauce has this covered, we have combined sweet, salty, sour and peppery flavours leaving the spicy element to be adjusted to your own taste! At Payst HQ, we like our spice and add a couple of birdseye chillies to the wok whilst cooking Kra Pao. Add a little less if you don’t like things spicy. Stir-fry this sauce with minced chicken or beef, a handful of fresh holy basil (Thai basil is also delicious and more readily available) and a crispy wok fried egg.

Head chef Sebby Holmes recipe card included.

INGREDIENTS

(Allergens bold/italic/underlined) Palm sugar, water, gluten free SOYA sauce, FISH sauce, garlic, ginger, black treacle, YEAST EXTRACT, red chilli, salt, xanthan gum, smoked water, lime juice, white pepper.

DIRECTIONS

Serves 2

Add 300g diced or minced chicken/beef to hot oil in a wok. Stir-fry for 5 minutes. Add 300g mixed veg, stir-fry for 8-10 minutes. Add Payst Kra Pao Sauce and 1 handful of Thai basil leaves, stir-fry until all is mixed. Serve with jasmine rice. Garnish with sliced birdseye chillies and a fried egg.

NUTRITION

Energy 120kcal/512kJ Fat 0.1g Of which saturates 0.0g Carbohydrate 26.5g Of which sugars 24.6g Fibre 0.7g Protein 3.3g Salt 4.59g

STORAGE

Store in a cool, dry place. Shake before use.

Contains gluten