1. Heat 1 tbsp oil in a wok over medium heat. Add the Shemin’s Thai Red or Green Curry Paste and cook for 30 seconds until fragrant.
2. Turn up the heat to high and add the pork. Stir-fry until golden and caramelised in places.
3. Add the sugar, fish sauce, light soy, dark soy, and oyster sauce. Stir well.
4. Pour in the stock or water to deglaze the wok. Stir-fry until the liquid mostly evaporates.
5. Add the basil and stir until just wilted. Remove from heat.
6. Meanwhile, in a separate pan, heat a little oil and fry the eggs until the edges are crispy and the yolk is still runny.
7. Serve the pork stir-fry over steamed jasmine rice, topped with a crispy fried egg and a wedge of lime.

Tips:

• Get the Wok Hot – Don’t be afraid of high heat. This dish thrives on quick, intense cooking – it gives the pork that signature caramelised edge.
• Don’t Overcrowd – If your pan isn’t big enough, cook the pork in two batches. Overcrowding can cause it to steam instead of sear.
• Crispy Egg Secret – For truly Thai-style eggs, use a little more oil and spoon the hot oil over the top while frying. The edges will go bubbly and golden.
• No Holy Basil? No Problem – Thai holy basil gives a peppery kick, but regular basil (or a mix with a few mint leaves) still works beautifully.
• Turn Up the Heat (if you want) – Add sliced red chillies or a dash of chilli flakes if you like your stir-fry spicier. Or serve with chilli vinegar on the side.
• Shemin’s Twist – Stir a small extra spoon of Shemin’s Thai Red Paste into the sauce at the end for even deeper flavour.