Gai Gra Prao is one of those Thai comfort foods I seek when I hit my local noodle shop. And when I make this at home, I pull no less than 4 (non-compliant) sauces to make this. So when I got the craving for the dish, making it Whole30 compliant was going to be a challenge...surprising not! Coconut aminos cover the savory and sweet elements nicely; Red Boat Fish Sauce really makes this version come alive. I bumped up the veggie ratio up since I wouldn't be serving this over rice. It was every good as my original!
gai gra prao (thai basil chicken)
1/2 lb ground chicken or turkey
5 cloves of garlic, chopped
1/4 red onion chopped (sub 1-2 chopped shallots)
1/3 lb Chinese long beans, cut into 1/2" pieces
4 Bok Choy hearts, separated
6-8 cremini mushrooms
handful of thai basil leaves, torn
1-2 jalapeno pepper sliced (seeded if you want the dish less spicy)
1/4 teaspoon white pepper
1 tablespoon fish sauce
1 tablespoon coconut aminos
2 teaspoons tapioca (or arrowroot) starch (optional)*
water
oil
Pre-heat pan over high heat (I use a cast iron pan). When the pan is smoking, turn the pan down to medium-high heat.
Add long beans and scorch slightly, add oil and continue to stir-fry the beans. Add onions and stir fry until translucent. Add bok choy and mushrooms and stir until they begin to release their juices. Remove vegetables from pan.
Add more oil (if needed) to the pan. Add chicken and cook until no longer pink. Add white pepper garlic and stir until fragrant. Add reserved vegetables, toss well. Add fish sauce and coconut aminos.
To finish the dish, add basil and jalapenos.
*If you want to make a sauce:
Mix tapioca starch with equal amount of water. Stir until uniform and add to the chicken and veggies.
