Sautéed Thai Basil Pork with Chili and Garlic

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant stir-fry featuring minced pork cooked with bold garlic, fiery Thai bird chilies, and fresh holy basil leaves, delivering a spicy and savory meal. This Thai-inspired pork recipe, ready in about 20 minutes, pairs minced pork, fresh holy basil leaves, Thai bird chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Thai cuisine 320 cal/serving

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Ingredients

300 grams minced pork
1 cup, loosely packed fresh holy basil leaves
5, chopped Thai bird chilies
4, finely minced garlic cloves
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon palm sugar
1/4 teaspoon white pepper

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a wok over medium-high heat until shimmering. Add 4 finely minced garlic cloves and 5 chopped Thai bird chilies, stir-frying for 30 seconds until fragrant but not burnt.
Step 2: Add 300 grams minced pork to the wok and stir-fry for 5 minutes, breaking the meat up until it is cooked through and slightly browned.
Step 3: Stir in 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 teaspoon palm sugar, and 1/4 teaspoon white pepper. Cook for 2 minutes until the sauce thickens and coats the pork.
Step 4: Remove from heat and fold in 1 cup loosely packed fresh holy basil leaves. Toss quickly until the basil wilts and releases aroma, about 1 minute. Serve immediately with steamed jasmine rice.