Pad Phed Gai - Quick wok recipe with chicken and red curry paste
Red curry paste is not only the base for red curry. With its many aromas, it is also suitable as a base for quick wok dishes such as "Pad Phed Gai" (ผัดเผ็ดไก่), in which poultry is fried together with yardlong beans and fresh green pepper.
If you cannot get yardlong beans, you can also use green beans. However, you should pre-cook them. Both are also available frozen, which you can use very well here. And if you cannot get fresh green pepper, then simply leave it out.
Ingredients for 2-3 servings of Pad Phed Gai
The preparation of this wok dish is also easy for beginners in Thai cuisine.
Simply follow my cooking instructions.
| Chicken or turkey breast fillet | 400 g |
| Red Curry Paste | 2 tbsp |
| Garlic | 2 cloves |
| Shallots | 2 pieces |
| Yardlong beans or green beans | 150 g |
| Fresh green pepper | 6-7 pods |
| 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 the garlic and shallots, slice the garlic thinly and cut the shallots into thin rings.
- Rinse the meat briefly and cut it into bite-sized pieces.
- Cut fresh yardlong beans or pre-cooked green beans into three to four centimeter long pieces. This step is not necessary for frozen products.
- Mix the fish sauce, soy sauce, Golden Mountain Sauce and sugar in a cup.
- Heat the vegetable oil in a wok or large pan and fry the curry paste in it until fragrant.
- Add the meat and continue to fry while stirring.
- As soon as the meat has changed color, stir in the garlic and shallots and continue to fry everything.
- Add the beans and green pepper on the pod and deglaze everything with the prepared sauce.
- Simmer for a few minutes until the pepper starts to become slightly softer.
- Serve the finished Pad Phed Gai immediately with jasmine rice.
