Red Curry Stir Fry with Chicken (Pad Ped Gai)
🇹🇠Thailand
Ingredients
- 250g boneless, skinless chicken thigh or breast, bite-sized pieces
- 1/2 - 2 tsp fish sauce
- 2-3 Tbsp red curry paste
- 1/2 cup coconut milk or chicken stock
- 1 Tbsp palm sugar, finely chopped
- 1 cup sugar snap peas, strings removed, halved on a bias
- 3 kaffir lime leaves, julienned
- 1/4 cup fingerroot, julienned (optional)
- 2 stems young peppercorns (optional)
- 1/2 cup cherry tomatoes, halved
- 1 cup Thai basil or holy basil
- Jasmine rice, for serving
Steps
- Combine chicken with 1/2 tsp fish sauce in a small bowl; set aside.
- Heat 1-2 Tbsp vegetable oil in a wok or large saute pan over medium heat. Add red curry paste and saute for 1 minute until it starts to sizzle.
- Deglaze with 1/4 cup coconut milk or stock, stir to combine, then add palm sugar and stir until dissolved. Keep stirring until the mixture thickens and oil starts bubbling around the edges.
- Add chicken and stir until pieces are separated, then add the remaining coconut milk or stock. Cook, stirring, until chicken is about 80% done.
- Add kaffir lime leaves, fingerroot, young peppercorns, and sugar snap peas. Toss until chicken is fully cooked.
- Stir in cherry tomatoes just to heat through, then turn off the heat. Taste and adjust seasoning with fish sauce as needed.
- Stir in Thai basil and toss just until wilted.
- Serve hot with jasmine rice.
Source: hot-thai-kitchen.com