Easy and Fast Thai Food Recipe: Ka Prao Moo

Easy and Fast Thai Food Recipe: Ka Prao Moo – Stir-Fry Pork with Basil



1/2 cup sliced pork (or chicken)
1/2 onion (sliced)
2 cloves garlic (minced)
3 red chili peppers (chopped)
1/4 cup basil
2 tbsp. sliced sweet green pepper
1 tbsp. olive oil
1 tbsp. fish sauce
1 tbsp. oyster sauce
1 tbsp. soy sauce
1/2 tsp. sugar


Cooking Instructions:

1. Put olive oil in the pan and wait until it’s hot.

2. Fry garlic and chili pepper. When it smells add pork.

I would say “add the pork after you sneeze one time”. 🙂 Remember to slice the pork thinly but big piece. That way it takes a short time to be cooked.

3. Add fish sauce, soy sauce, sugar, onion, sweet green pepper and basil. Mix well.

4. Serve with hot jasmine rice and fried egg.


Ka Prao Moo, or Stir-Fry Pork with Basil in English, is the most popular menu in Thailand. Not that it is the most delicious Thai food recipe, but it is the easiest and fastest food to get in busy restaurants at lunch time.

This recipe can be applied with chicken. When you use chicken instead of pork, it will be called “Ka Prao Gai”. (Gai, is chicken) We usually order this kind of Thai food with fried egg. So, the whole name will be “Ka Prao Gai Kai Dao”, which is the food that Thai people order as a default.

Note from Vern

This is a staple Thai dish. Often times one of us at dinner will order ka prao gai (chicken) or moo (pork). they make it fast at the restaurant, so if you’re hungry, you might order this one just because you know it will be coming fast.

Sawasdee Ka - Joy

4 thoughts on “Easy and Fast Thai Food Recipe: Ka Prao Moo”

  1. Thanks Joy. This is one of my favorite dishes when I go out to eat Thai. I made this last night with some fried tofu from our local Asian market, and it blew my mind! As good as any I’ve had at a restaurant, and so easy to make. Thank you, thank you, thank you!

  2. Thanks so much for the recipe. I liked the spice level, but found it extremely salty, even though I added extra vegetables. If you are sensitive to salt, consider cutting all the sauces by a third to make it palatable.

  3. Cooked this last night, was superb.

    My favourite Thai dish, thanks, now I can cook it every night of the week! Alex.

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