Chicken Red Curry Stir-Fry (Pad Ped Gai)
ID: 4d3d5f36...
A quick, spicy, and extremely flavorful Thai stir-fry that uses red curry paste as its flavor base. This recipe features tender chicken thighs, crisp sugar snap peas, and sweet cherry tomatoes cooked in a rich coconut milk reduction.
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🍳 Cooking Flow
Marinate sliced chicken with fish sauce and prep vegetables. → Stir-fry red curry paste with oil, first half of coconut milk, and palm sugar until the oil splits. → Add chicken and cook until mostly done, adding the rest of the coconut milk. → Stir-fry the vegetables and herbs with the chicken until cooked. → Turn off the heat, stir in cherry tomatoes and Thai basil, then serve.
Cooking Steps
Brief Cooking Order
Marinate sliced chicken with fish sauce and prep vegetables. → Stir-fry red curry paste with oil, first half of coconut milk, and palm sugar until the oil splits. → Add chicken and cook until mostly done, adding the rest of the coconut milk. → Stir-fry the vegetables and herbs with the chicken until cooked. → Turn off the heat, stir in cherry tomatoes and Thai basil, then serve.
Introduction
A quick, spicy, and extremely flavorful Thai stir-fry that uses red curry paste as its flavor base. This recipe features tender chicken thighs, crisp sugar snap peas, and sweet cherry tomatoes cooked in a rich coconut milk reduction.
Step 1
Slice the chicken into bite-sized pieces, mix with 1/2 teaspoon of fish sauce, and let it marinate while preparing the other ingredients.
Step 2
Prep the sugar snap peas by snapping off the blunt end and pulling down to peel off the tough string along the spine. Cut them in half on a sharp diagonal bias to help them hold more sauce.
Step 3
For convenience, group the sugar snap peas, julienned grachai, kaffir lime leaves, and young green peppercorns in a single bowl.
Step 4
Heat cooking oil in a pan over medium heat. Add the red curry paste and stir to break it up and mix with the oil.
Step 5
Pour in the first half of the coconut milk and add the palm sugar. Stir and cook until the sauce thickens and the oil starts seeping out around the edges.
Ingredients List
Important Notes
This dish is highly flexible; if you cannot find traditional herbs like grachai or young peppercorns, you can omit them and still get a delicious meal.
Always be mindful of how much fish sauce you add, as store-bought red curry paste already contains salt.
Cutting the sugar snap peas on a steep bias exposes their interior, allowing the rich curry sauce to cling to them much better.
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