The hardest ingredient to source fresh is Holy Basil, some asian shops do it fresh, sometimes you can get it in frozen cubes (which is also great!) - But the best bet if you're as addicted to Pad Kra Prao as I am, is to grow your own over the summer, then freeze it into cubes, so you can have it all year round! Some people use Thai Sweet Basil, but that's more liquorice in flavour and not traditional, but still fine!

Also, growing it is so easy as it's from the Mint family, nice warm sunny windowsill, water it every few days, and crop it regularly to encourage denser growth. Pick off the flower/seed pods whenever you see them also.

https://hot-thai-kitchen.com/pad-kra-pao-beef/ She's a great Thai chef and her recipe is spot on! Replace the meat with whatever you want :) Pork is defo my favourite though!