In general it’s hard to find everyday meals because I try to limit myself to lean protein and vegetables, saving carbs for cheat meals. It’s pretty much chicken breast/salmon/steak and beans/broccoli/salad/capsicum. But I also like variation in what I eat, so it’s a constant search for new recipes.
Luckily inspiration struck in the form of the Thai basil on the balcony threatening to bolt, so I had to find a recipe to use it up. I came across this recipe from Rasa Malaysia, which I doubled to serve four. They’re pretty small servings though – I could easily have eaten double the amount of meat.
I raised a mental eyebrow at the number of bird’s eye chillis required in the recipe. 12 seemed like a bit much, so I compromised at 8 and it was still pretty spicy. James likes his food much hotter than I do, and thought it was tasty. Obviously if you can’t hack chillis, dial it down.
Also I found out yesterday that James doesn’t like green beans. He says they squeak in his mouth. He also doesn’t like spinach because they make his mouth feel furry. Though he eats them both (possibly out of love for me). I could try cooking green beans for longer but I’m worried they’ll lose their pretty colour.
- 600g chicken mince (either breast or thigh)
- 8 cloves garlic, finely chopped
- 4 shallots, finely chopped
- 2 1/2 TBSP fish sauce
- 2 tsp palm sugar
- 1 tsp kecap manis
- a big bunch of Thai basil leaves (stems removed)
- 6-12 bird’s eye chillis, chopped and pounded with a mortar and pestle
- 4 dashes ground white pepper
- 2 TBSP oil
- Add oil into a heated wok, follow by chopped garlic and shallots. Stir fry the garlic and shallots until aromatic, then add the chicken meat into the wok.
- Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps. When the chicken meat changes color, toss in the chilies and the seasonings (fish sauce, palm sugar, and sweet soy sauce) and continue to stir-fry.
- Add in the basil leaves and do a few quick stirs until the basil leaves are wilted and you smell the basil leaves.
- Sprinkle two dashes of pepper powder into the dish, do a final stir, dish out and serve immediately.
The problem with stuff like grilled chicken breast and broccoli is that, while it’s good for you, it’s very blah. But you add some seasoning, chilli and herbs, and suddenly it’s bursting with flavour and you scarf it down like a crazy person. Also look at that macro breakdown! Look at it! This is definitely getting added to the regular rotation.
Very Rough Nutritional Guide:
1 serve if using thigh: 284 calories, 49% fat, 45% protein, 6% carbs
1 serve if using breast: 270 calories, 38% fat, 56% protein, 6% carbs