Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Thai pad ped chicken on a white plate.

Pad Ped Gai (Thai Spicy Chicken Stir-Fry) 


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Suwanee
  • Total Time: 20 minutes
  • Yield: 5 1x
  • Diet: Gluten Free

Description

Pad Ped Gai is a delicious Thai chicken curry stir fry that bursts with authentic Thai flavor. Made with Thai Jungle curry paste, this dish perfectly represents Thai food and its love for spicy flavors. It's an easy recipe and ready to serve in 20 minutes! 


Ingredients

Scale
  • 2 tablespoons oil
  • 1 1/2 tablespoon garlic, roughly chopped
  • 3 tablespoons Jungle curry paste
  • 1 pound chicken breast, thigh, or tenders, slice into 2-inch pieces.
  • 2 cups Thai eggplants (about 8 round pieces), thinly sliced into circular-shaped
  • 10 ounces bamboo shoot strips or sliced
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar, palm or brown
  • 3 large kaffir lime leaves, julienned
  • 1/3 cup stock
  • 1 1/2 cup holy basil, Thai basil is fine for substitutes

Instructions

  1. Heat a wok or large skillet over medium-high heat, adding a tablespoon of oil. Once hot, add garlic and fry for 15-20 seconds, then add the Jungle curry paste and fry for 1 minute until fragrant.
  2. Add the chicken to the curry paste, then stir until it's almost cooked.
  3. Add the sliced Thai eggplants and bamboo shoots. Stir-fry until the vegetables are tender and the chicken is fully cooked. About 3-4 minutes.
  4. Season the stir fry with fish sauce and sugar. Add the kaffir lime leaves and the stock. Stir-fry together to mix all the flavors in well. Cook for 2 more minutes and adjust the flavors with more fish sauce, sugar, or a little bit more curry paste. 
  5. Turn the heat off and add the basil last. Let the residual heat cook the basil leaves until wilted. Serve this fragrant and spicy Pad Ped Gai over jasmine rice for a truly authentic experience!

Garnishing options: Sprinkle thinly sliced kaffir lime leaves or fresh basil leaves to garnish your Pad Ped Gai stir fry.

Notes

  • Add extra red curry paste or fresh chili peppers according to your heat tolerance to make this dish even spicier.
  • You can find red curry paste, kaffir lime leaves, holy or Thai basil, and other Thai ingredients at your local Asian market or specialty grocery store.
  • For bamboo shoots in tin cans, rinse and soak the bamboo in warm water for 15 minutes before using it to help remove the tin flavors from the can. 
  • Whole bamboo, in tins or a large bin, brined usually, is okay to use, too. Slice them into small, long pieces for cooking in this recipe. 

** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **

  • Prep Time: 10
  • Cook Time: 10
  • Category: curries
  • Method: stir fry
  • Cuisine: Thai