Pad Ped Gai (Thai Spicy Chicken Stir-Fry)
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!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
- 2 tbsp oil
- 1+1/2 tbsp garlic, roughly chopped
- 3 tbsp Jungle curry paste
- 1 lb chicken breast, thigh, or tenders, slice into 2-inch pieces.
- 2 cup Thai eggplants (about 8 round pieces), thinly sliced into circular-shaped
- 10 oz bamboo shoot strips or sliced
- 2 tbsp fish sauce
- 2 tbsp 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!