Gai Pad Prik Khing (Chicken And Vegetables)

Recipe Ingredients

3 tablespoons	45ml	Peanut oil
1 cup	62g / 2.2oz	Chicken, cut into bite-sized pieces
1 cup	160g / 5.6oz	Veggies - (cabbage, long beans, or broccoli)
3 tablespoons	45ml	Red curry paste
4 tablespoons	60ml	Fish sauce
1 tablespoon	15ml	Sugar

Recipe Instructions

This is the second of my pair of confusing recipes: consider the literal meaning

gai = chicken pad = stir-fried prik = chile khing = ginger

so its chicken stir-fried with chilies and ginger, right?

Unfortunately, in this case, its wrong. How the name came about I don't know, but the dish is essentially chicken stir fried with veggies. Even more puzzling it doesn't have either ginger or chilies in the ingredient list!

Unlike gai pad khing, which is cooked at smoking point, this dish is cooked at medium high - any more heat and the vegetables will be cremated!

As with gai pad khing this dish can also be made with pork or beef.

This is a good dish for those who don't like really hot food, as it can easily be prepared with less curry paste.

Finally, if you can't find Thai red curry paste, you could use a little Indian curry powder, blended in some coconut cream. Though the flavor is undoubtedly different, it is quite acceptable. ingredients

Method:

Stir fry the curry paste for a short while, until the mixture becomes aromatic, and a little oil is driven out of the paste by the cooking process.

Add the chicken and stir fry briefly, until it just begins to turn whitish.

Add the remaining ingredients, stir until it is heated through, and taste for flavor balance.

Serve with steamed rice, and garnish with lime and basil leaves.

Recipe By: Muoi Khuntilanont

Source:
July 1993 issue of Bon Appetit

Rating

Average rating:

2 (2 votes)

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