Pad Phed Gai - Quick Wok Dish with Poultry
Red curry paste is not only the base for a red curry. With its many flavors, it is also suitable as a base for quick wok dishes such as "Pad Phed Gai" (ผัดเผ็ดไก่), in which poultry is stir-fried with snake beans and fresh green peppercorns.
If you can't get snake beans, you can also use green beans. However, you should pre-cook these. Both are also available frozen, which you can use very well here. And if you can't get fresh green peppercorns, simply leave them out.
Ingredients for 2-3 servings of Pad Phed Gai
The preparation of this wok dish is easy even for beginners in Thai cuisine.
Just follow my cooking instructions.
| Chicken or turkey breast fillet | 400 g |
| Red Curry Paste | 2 tbsp |
| Garlic | 2 cloves |
| Shallots | 2 pieces |
| Snake beans or green beans | 150 g |
| Fresh green peppercorns | 6-7 sprigs |
| Fish sauce | 2 tbsp |
| Light soy sauce | 1 tbsp |
| Golden Mountain Sauce | 1 tbsp |
| Palm sugar or brown sugar | 1 tsp |
| Vegetable oil | 3 tbsp |
Preparation
- Peel garlic and shallots, slice the garlic thinly and the shallots into thin rings.
- Briefly rinse the meat and cut into bite-sized pieces.
- Cut fresh snake beans or pre-cooked green beans into three to four centimeter long pieces. This step is not necessary for frozen goods.
- Mix fish sauce, soy sauce, Golden Mountain Sauce and sugar in a cup.
- Heat vegetable oil in a wok or large pan and sauté the curry paste until fragrant.
- Add the meat and continue to fry, stirring constantly.
- As soon as the meat changes color, stir in garlic and shallots and continue to fry everything.
- Add beans and green peppercorns on the vine and deglaze everything with the mixed sauce.
- Simmer for a few minutes until the peppercorns begin to soften slightly.
- Serve the finished Pad Phed Gai immediately with jasmine rice.
