Gluten-Free Phad Ka Prao
Satisfy your Thai food cravings with this vibrant and flavorful Gluten-Free Phad Ka Prao, a delightful twist on the classic stir-fry. Made with ground chicken, fresh holy basil, and a medley of aromatic ingredients like garlic, bird's eye chilies, and tamari for a gluten-free twist, this dish is bursting with bold, authentic Thai flavors. The savory-sweet sauce, elevated with fish sauce and palm sugar, beautifully coats the tender chicken and crisp red bell peppers, while the holy basil adds a fragrant, herbal kick. Ready in just 30 minutes, this quick and easy recipe is perfect for busy weeknights and pairs wonderfully with steaming jasmine rice. Garnish with lime wedges for a zesty finish and enjoy a delicious, gluten-free taste of Thailand at home!
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Recipe Information
Ingredients
- 500 grams ground chicken
- 2 tablespoons coconut oil
- 1 large onion, finely sliced
- 1 red bell pepper, sliced
- 4 garlic cloves, minced
- 3 bird's eye chilies, chopped
- 3 tablespoons tamari (gluten-free soy sauce)
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 100 grams fresh holy basil leaves
- 4 lime wedges
- 2 cups jasmine rice, cooked
Instructions
Begin by cooking the jasmine rice according to package instructions and set aside to keep warm.
In a large skillet or wok, heat the coconut oil over medium-high heat.
Add the sliced onion to the skillet and sauté for 2-3 minutes until they begin to soften.
Add the garlic and bird's eye chilies and cook for another 1 minute, stirring frequently to ensure they do not burn.
Increase the heat to high and add the ground chicken to the skillet. Cook for 5-7 minutes, breaking apart the meat with a wooden spoon until it is browned and cooked through.
Add the sliced red bell pepper to the skillet and continue cooking for another minute.
Reduce the heat to medium and stir in the tamari, fish sauce, and palm sugar. Mix well to combine all the ingredients.
Allow the sauce to simmer for 1-2 minutes to meld the flavors.
Remove the skillet from the heat and quickly stir in the fresh holy basil leaves until they are just wilted.
Serve the Phad Ka Prao hot, over a bed of cooked jasmine rice, with lime wedges on the side for extra zing.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 4437 mg | 193% | |
| Total Carbohydrate | 195.9 g | 71% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 24.3 g | ||
| Protein | 126.3 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4090 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
