Go Back
–+ servings
Delicious Thai Stir-Fried Chicken with Red Curry (Pad Ped Gai) - A mouthwatering and aromatic dish served with steamed rice, featuring tender chicken, vibrant vegetables, and rich red curry flavors.

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.
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Family meal
Cuisine: Thai
Servings: 3 people
Author: Cielle

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

  • 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.

Notes

Tried this recipe?Let us know how it was!