Thai Basil Egg Cloud with Minced Chicken
A deconstructed Pad Kra Pao using whipped egg whites to create a 'cloud' texture, served over a spicy chicken stir-fry.
Total
45 min
Prep
30 min
Cook
15 min
Serves
4
How many of these 5 ingredients are already on your shelf? That's the part we do — photograph your pantry and get a week of dinners built from what's already there.
Add to my week — freeServings
Recipe serves 4
Ingredients
- 6 large Eggs
- 1 lb Ground Chicken
- 1 cup Thai Basil
- 4 Bird's Eye Chilies
- 2 tbsp Liquid Aminos
Instructions
- 1
Stir-fry chicken with garlic and chilies until browned. Add liquid aminos and basil.
- 2
Separate egg whites. Beat to stiff peaks with a pinch of cream of tartar.
- 3
Gently fold the yolks back into the whites without deflating.
- 4
Spoon the egg mixture into 'clouds' on a baking sheet and bake at 375F for 6 minutes.
- 5
Place the egg clouds on top of the spicy chicken base.
Nutrition per serving
Calories
390
20% of a 2,000 kcal day
| Protein | 38 g |
| Carbohydrate | 5 g |
| Fat | 24 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 710 mg |
Goes well with this
Thai dishes that round out the meal.
Thai-Inspired Coconut Khichdi
A fusion twist using jasmine rice, mung beans, coconut milk, lemongrass, and galangal.
Vegetarian Pad Thai
Stir-fried rice noodles with tofu, peanuts, and bean sprouts in a tangy tamarind-based sauce.
Thai Green Curry Pilaf
A fusion rice dish using coconut milk, lemongrass, and green curry paste with snap peas.
Similar Recipes
Thai Red Curry Noodles
Rice noodles bathed in a fragrant coconut milk and red curry broth.
Red Curry Vegetable Biryani
Spicy Thai red curry base mixed with long-grain rice and bamboo shoots.
Steamed Papaya Stuffed With Egg Custard
A delicate and fragrant Thai-inspired dessert featuring a silky coconut egg custard steamed directly inside a ripe papaya.