Keto Thai basil chicken
Thai basil chicken or pad krapow gai is one of the most popular street foods in Thailand. A simple stir-fry of chicken with chilies, garlic, shallots, and fresh basil. It's normally served with rice and a fried egg. In this keto version by Sahil Makhija, it's served with cauliflower rice or lettuce cups. It's an incredibly flavorful dish and will definitely spice up your keto meals.
- 2 2 garlic clovegarlic cloves
- 1 oz. (2¾ tbsp) 28 g (40 ml) shallotshallots or pearl onionpearl onions
- 2 2 red chili pepper, choppedred chili peppers, chopped
- 3 tbsp 3 tbsp coconut oil, divided
- 1½ lbs 650 g ground chicken
- 1½ tbsp 1½ tbsp tamari soy sauce
- 1 tbsp 1 tbsp fish sauce (optional)
- ½ tsp ½ tsp ground white pepper, ground
- salt, to taste
- 1 oz. 28 g fresh Thai basil leaves
- 4 4 large egglarge eggs
- 8 8 butterhead lettuce leaves
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Making low carb simple
- With a mortar and pestle, grind together the garlic, shallots, and red chilies. You can also finely chop them or mix them roughly in a food processor.
- Heat 2/3 of the coconut oil in a wok, and once it's nice and hot, fry up the ground garlic, shallots, and chilies.
- Once the garlic starts to brown, add the ground chicken and cook. Keep stirring the mixture and break up the chicken so that it doesn't clump together.
- Add the soy sauce and fish sauce. Season with white pepper and salt.
- Once the chicken starts releasing its liquid, cook until the sauce is almost dried out.
- Turn off the heat and add the fresh basil. Mix well until the basil wilts down.
- Heat the rest of the oil in a pan on high heat. Crack the egg into the pan and cook until the edges turn nice and crispy. Season with salt.
- Serve the basil chicken in lettuce cups, topped with a deep-fried egg.
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Sahil's cookbook, "Keto Life".