20-Minute Pad Ped Gai (Thai Chicken & Red Curry Stir-fry)
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20-Minute Pad Ped Gai (Thai Chicken & Red Curry Stir-fry)
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Spice up dining with Pad Ped Chicken, Thai Stir-Fried Chicken with Red Curry. Simple and delicious, pairs perfectly with steamed rice for a delightful mealtime.
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Ingredients
- 1½ lbs chicken wings (or boneless chicken thighs) (670g)
- ½ cup yardlong beans (60g)
- ¼ cup finger roots (20g) (julienned, optional)
- 1 handful holy basil (or Thai Basil)
- 3 kaffir leaves (stems removed, julienned)
- red chili (Thai,Jalapeno or Goat’s horn) (thinly sliced)
- 3 tbsp red curry paste (to your taste)
- 1 tbsp fish sauce (to your taste)
- 1/2 tbsp soy sauce (to your taste)
- 1½ tbsp sugar (to your taste)
- 1/4 tsp MSG (optional)
- 3 tbsp cooking oil
- 1 cup water (240ml)
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Instructions
- Separate drumettes and wingettes of chicken wings. Prick them with a knife or fork to enhance flavor. For boneless chicken breast or thighs, cut into bite-sized pieces.
- Remove the strings and trim both ends of yardlong beans. Then, cut them into 5-cm (2-inch) pieces.
- Heat 3 tbsp cooking oil in a pan. Stir-fry red curry paste, julienned finger roots, and sliced chili until fragrant.
- Add chicken and stir-fry for 3 minutes to absorb flavors. Then, add yardlong beans and stir-fry for 1 more minute.
- Pour 1 cup of water into the pan, season with fish sauce, soy sauce, sugar, and MSG (optional).
- Cover the pan with lid and simmer until sauce thickens.
- Add holy basil (or Thai basil) and julienned Kaffir leaves. Mix well.
- Serve hot with steamed rice.
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