Variety is the spice of life.
Bored of the same old flavours? Try this simple to prep meal.
Inspired by beautiful client who gifted me a thai basil plant, and got me gardening again. My version of Gai Pad Krapow.
This take on this spicy Thai minced chicken dish, full of taste, garlic and its antiomicrobial goodness… and feel good vibes.
You will need:
- 1 tbsp sesame oil
- 4 cloves of sliced of minced garlic
- 500gm organic or lean chicken mince depending on your calorie intake/budget.
- 2-3 cups chopped green beans
- 1 cup Thai basil leaves
- 2 tbsp fish sauce
- 2 tsp coconut sugar or maple syrup/honey/stevia/monk fruit equivalent
- 1 fresh lime
Method:
Fry garlic and sesame oil in a wok or large fry pan til golden, medium-high heat. Then throw in chopped green beans. Once they soften slightly, add chicken mince.
As the chicken cooks stir through two table spoons of fish sauce, and either a couple of teaspoons of coconut sugar, a drizzle of honey or the equivalent of stevia/monkfruit for the sugar-free peeps.
Once chicken is cooked through add in a cup of thai basil leaves and stir through until soft.Once softened remove from heat and squeeze fresh lime juice over it.
Serve with a side of fresh salad or stir fried greens, basmati or cooked cauliflower rice drizzled with lime. If you want to keep it authentic fry or dry fry an egg to go on top, its the shizznit!
Stay tuned! More recipes to come soon….
