Thai Basil Chicken & Papaya Salad

This vibrant and fragrant dish is a creative twist on a Thai classic, combining tender ground chicken stir-fried with aromatic Thai basil, creating a savory and herbaceous main component. It is served alongside a refreshing green papaya salad, where the sweet, sour, salty, and spicy notes create an unforgettable flavor journey. This fusion meal offers a delightful balance of textures and intense flavors, perfect for an adventurous palate.

Cooking time: 40 min · Difficulty: Medium · Servings: 2 · Cuisine: Thai · Category: Main Course

Ingredients

• 200 grams Green Papaya, unripe
• 50 grams Carrot, julienned
• 50 grams Green Beans, trimmed and halved
• 20 grams Roasted Peanuts, unsalted
• 1-2 units Bird's Eye Chilies, deseeded and minced (adjust to taste)
• 1 unit Garlic Clove, minced
• 45 milliliters Lime Juice, freshly squeezed
• 30 milliliters Fish Sauce
• 20 grams Palm Sugar (or brown sugar)
• 300 grams Ground Chicken
• 15 milliliters Olive Oil (or preferred cooking oil)
• 30 grams Thai Basil Leaves, packed
• 15 milliliters Soy Sauce
• 15 milliliters Water
• 50 grams Cherry Tomatoes, halved

Instructions

1. Peel the green papaya and shred it into fine strips using a julienne peeler or mandoline, then place it in a large bowl with the julienned carrot.
2. Blanch the green beans in boiling water for 1 minute, then immediately transfer them to an ice bath to stop cooking, ensuring they remain crisp.
3. In a mortar and pestle or small food processor, pound or finely mince 1-2 bird's eye chilies and 1 garlic clove.
4. Add the chili-garlic mixture to the shredded papaya and carrot, along with the blanched green beans, halved cherry tomatoes, and half of the roasted peanuts.
5. Prepare the papaya salad dressing by whisking together 30 milliliters of lime juice, 20 milliliters of fish sauce, and palm sugar until the sugar is fully dissolved.
6. Pour the dressing over the papaya salad ingredients and toss thoroughly to combine and coat everything evenly, allowing the flavors to meld for 5-10 minutes.
7. Heat 15 milliliters of olive oil in a large wok or skillet over medium-high heat until shimmering.
8. Add the ground chicken to the hot wok and break it apart with a spoon, cooking for 5-7 minutes until browned and cooked through, ensuring no pink remains.
9. Drain any excess fat from the cooked chicken.
10. Add the remaining garlic clove (minced), 15 milliliters of fish sauce, 15 milliliters of soy sauce, 15 milliliters of water, and the remaining 15 milliliters of lime juice to the chicken.
11. Stir-fry for 1-2 minutes, allowing the sauce to reduce slightly and coat the chicken.
12. Remove the wok from the heat and stir in the packed Thai basil leaves until they just wilt, retaining their vibrant color and aroma.
13. Divide the fragrant Thai basil chicken evenly between two serving plates.
14. Serve the chicken alongside generous portions of the refreshing green papaya salad.
15. Garnish the entire dish with the remaining roasted peanuts for added texture and a final flourish before enjoying this dynamic Thai fusion meal.

Nutrition (per serving)

Calories: 520 · Protein: 40g · Carbs: 40g · Saturated fat: 5g · Unsaturated fat: 20g · Fiber: 8g · Sugars: 15g · Sodium: 1800mg

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