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20-Minute Pad Ped Gai (Thai Chicken & Red Curry Stir-fry)

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.

Prep Time
10 mins
Cook Time
10 mins
Servings: 3 people
Course: Dinner
Cuisine: Thai

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)

Instructions

    Cup of Yum
  1. 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.
  2. Remove the strings and trim both ends of yardlong beans. Then, cut them into 5-cm (2-inch) pieces.
  3. Heat 3 tbsp cooking oil in a pan. Stir-fry red curry paste, julienned finger roots, and sliced chili until fragrant.
  4. Add chicken and stir-fry for 3 minutes to absorb flavors. Then, add yardlong beans and stir-fry for 1 more minute.
  5. Pour 1 cup of water into the pan, season with fish sauce, soy sauce, sugar, and MSG (optional).
  6. Cover the pan with lid and simmer until sauce thickens.
  7. Add holy basil (or Thai basil) and julienned Kaffir leaves. Mix well.
  8. Serve hot with steamed rice.

Notes