Thai Basil Chicken With a Little Spice and Everything Nice
/This recipe is SO easy. I really enjoy recipes from Michelle Tam of Nom Nom Paleo. They are super easy and fast to make, which is so helpful when you’re short on time but still want a delicious and healthy meal.
Dish serves 4 or serves 2 with leftovers.
Ingredients:
2 TBs coconut aminos (or soy sauce; the coconut aminos give a sweet taste)
1 ½ TBs of fish sauce
2 TBs avocado oil and more for frying the eggs
2 large shallots thinly sliced
4 large garlic cloves thinly sliced
3 Thai chili peppers finely chopped
1 ½ pounds ground chicken (or turkey) thighs
½ pound green beans cut into ½ inch pieces
1 ½ cups basil
4 large eggs
Sea salt to taste
Instructions:
Heat oil in a large skillet over medium-high heat. When the oil is hot, add the shallots and cook, stirring frequently, until the shallots soften, about 1-2 minutes.
Add garlic and chili peppers for about 30 seconds.
Add ground meat and cook until no longer pink, about 3 minutes
Add green beans, coconut aminos and fish sauce, combine well and cook until beans are crisp and meat is fully cooked, about 2 minutes.
Take the pan off the heat and add the basil leaves until wilted.
Heat a small skillet, add avocado oil to cover the bottom of the pan.
Crack an egg in the pan and cook until the whites are golden brown and the yolk is cooked to your desired preference. Sprinkle with salt and set aside on a plate and cook additional eggs as needed.
Serve the Thai basil chicken over rice, cauliflower rice, or rice noodles, top each bowl with a fried egg and enjoy!