Paleo Gai Pad Krapow

22 May

Happy Tuesday Friendly Followers!

Last week, I got to make one of my favorite dishes! Gai Pad Krapow or “Chili Garlic Chicken” as my Dad an I call it.  I also found a new trick with Cauliflower rice :0.  This dish was inspired by a little restaurant in West Hollywood that my Dad went to for years and then decided to try and duplicate in his own kitchen.  It’s morphed a bit over his renditions and now mine (sometimes I really eff this up but I think I’ve got it down now :)).  It’s served over cauliflower rice, the trick is just chop it up really fine after you steam it instead of the food processor.  The consistency is perfect!

First things first, you have to start the fish sauce.  This citrus-y spicy sauce literally makes the dish.

Fish Sauce:

10 limes

4 tbsp fish sauce (or to taste)

1/2 serrano pepper

3 cloves garlic

1 tbsp raw organic honey

Juice the limes and chop the pepper and garlic.  Set aside a small amount of the lime juice in case you add too much fish sauce and it gets too salty.  Slowly add fish sauce tasting as you go, it should be tart but not pucker tart and savory but not overly salty.  Add the remaining and refine, let it sit for at least 30 minutes.

Stir Fry:

6 organic, free range chicken thighs

10 cloves garlic

2 cups snow peas

2 bell peppers (red or orange are pretties)

1 serrano pepper

1/2 jalapeno pepper

1 cup FRESH basil

2 eggs

2 heaping spoonfuls coconut oil

Heat the oil in an electric wok or in a large pan over high heat.  Add chopped garlic and hot peppers and chicken (prepare for HOLY YUMMY SMELL and if you’ve kicked the heat up a notch watch for the steam! It will burn your eyes.  Yes, I like it this hot-not reflected in this recipe :)).  Spoon in a couple spoonfuls of the fish sauce mix and saute stirring constantly for about 5 minutes.  Add the other veggies (not the basil) and saute for another 15 minutes or until the veggies are tender.  Turn the heat off after chicken is cooked through and stir in the fresh, loosely chopped basil.

Heat up another small bit of oil and fry 2 eggs.  Spoon some of the fish sauce mixture, add salt and pepper and serve over the stir fry.  DOUSE WITH FISH SAUCE MIXTURE! Delish!

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Live to Thrive,
Lauren

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