Stephanie here…
After eating a wonderful ground chicken dish a few months back at a local Thai restaurant, I thought, “Hey, I can make this!” That is what I usually end up thinking, because I’m cheap. Well, this one took a few tries to learn what I liked and what I didn’t like. I do like this dish made with ground chicken thighs, I do not like it as well made with ground chicken breasts, but it was not bad, just dry and lacking in flavor compared to it’s dark counterpart. I’ve consulted many recipes in cookbooks, many thoughts online about this dish. This one is a major mixture of all I’ve learned and is very simple. Most of all, it’s very like the one I had at the restaurant!
Gai Pad Krapow 
1 pound of ground chicken thighs (make your own with your handy little food processor)
2-4 T. coconut oil
several cloves of minced garlic (how much do you like the garlic?)
2 cups of basil leaves, ribboned (I used Thai basil in most of my attempts, but the regular basil was delish too)
1 t. or more of Huy Fong’s Chili Garlic Sauce
2 T fish sauce
1 T honey
Have all ingredients ready to go. Mix chili garlic sauce, fish sauce, honey and set aside.Heat a cast iron skillet (I used a 12 inch skillet) over medium high heat. Heat the oil and add the ground chicken. Saute until pink is no more. Add garlic and stir fry for 1-2 minutes. Add basil and sauce and stir fry until basil wilts. Serve by itself or with some cauliflower rice.
I also added zucchini and mushrooms to several of the different makings of this and it was wonderful that way too. Give it a try. It’s a lovely addition to my paleo options!
I was wondering how spicy the dish was? I love thai food, but I have to be careful around spice. Too much and my mouth swells!
Well, ABC, I’m a spice lover. Hmmm… so with 1 tsp, my kids both eat it without even commenting on the spice level. One is not as spice loving as the other, but not a peep. BUT, if you’re not keen on spice, just leave the chili paste out or just add a touch and go from there.