Pad Ped Chicken (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.
Equipment
- 1 Pan
Ingredients
- 1.5 lbs chicken wings (boneless chicken thighs) (670g)
- ½ cup yardlong beans (60g)
- ¼ cup finger roots (20g) (optional, julienned)
- 1 handful holy basil (or Thai Basil)
- 2-3 kaffir leaves (stems removed, julienned)
- red chili (Thai,Jalapeno or Goat’s horn) (thinly sliced)
- 3-4 tbsp red curry paste
- 1 tbsp fish sauce (to your taste)
- 1/2 tbsp soy sauce (to your taste)
- 1.5 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
- Finger root is optional but I highly recommend it for this recipe.
- Yardlong beans can be replaced with green beans or snap peas.
- Opt for Thai-branded red curry paste over Western ones.
- Explore here more recipes to enjoy with steamed Jasmine rice.
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Or check out this post for a quick way to make steamed Jasmine rice in your microwave (only takes 15 minutes).
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Taste your dish at the end as the flavor of each curry paste varies.
Tried this recipe?Let us know how it was!