Tuesday, July 17, 2012

Paleo Pad Krapow

My favorite dish to get at a Thai restaurant is anything with "hot basil" in the description. I love basil in any way, shape or form and if you give it to me spicy I'm all the happier. It's also mighty convenient to cook with the herb during the summer, when I have a nice handy stash growing in a pot on my porch. I'm not much of a green thumb, but I can manage to keep things going in a pot or two...

Tonight I tried my hand at Pad Krapow, which is the fancy name for my favorite dish. Although I used chicken thighs, you could use any protein here. I know a lot of Thai and Asian restaurants use dried peppers, but I simply went for 2 fresh serranos. You could use more or less depending on your desired level of spice.

I served the dinner over some cauliflower rice I had left over from last week. I had frozen it and was pleased to see (and taste) that it thawed easily and still tasted great!

Paleo Pad Krapow

6 cloves garlic, crushed
2 serrano peppers, thinly sliced
3 tbs. coconut oil
1 1/2 lb. chicken thighs, cut into bite-size pieces
3 tbsp oyster sauce
2 tbsp fish sauce
1 tsp. stevia or palm sugar
1 red pepper, cut into strips
2 cups basil leaves
cilantro (for garnish)

Heat oil in a large skillet or wok over high heat. Add garlic and sliced pepper. Cook for only a few seconds and then add chicken. Stir to combine.

Add oyster and fish sauces along with sweetener, cooking until chicken is no longer pink.

Stir in pepper strips, then remove from heat.

Add basil leaves and stir to integrate. Serve with minced cilantro to garnish, over cauliflower rice.

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