21min 4 ppl
Pad Ped Gai (Spicy Red Curry Stir-Fry with Chicken)
26 minutes
4 people
Easy≤30 min & ≤6 steps
26 min · 6 steps
Easy: ≤30 min and ≤6 steps
320 kcalper person
Protein 30g
Carbs 12g
Fats 18g
About this dish
Sliced chicken is stir-fried with red curry paste, green beans and makrut lime leaves, and finished with a handful of holy basil for a fiery, dry Thai stir-fry.
Allergy Info
Fish, Crustaceans
Diet Info
Meat
Ingredients
Fresh Produce
- Green beanstrimmed and cut into 4cm lengths150 g
- Makrut lime leavesvery finely sliced4 leaves
- Holy basilleaves picked20 g
- Red Chillisliced2
Meat & Poultry
- Chicken Thighsboneless, skinless, thinly sliced400 g
Tins & Jars
- Thai red curry paste60 g
Dried Goods
- Palm sugar10 g
Oils & Condiments
- Vegetable Oil30 ml
- Fish sauce20 ml
Utensils
- Wok
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Trim the green beans into 4cm lengths and finely slice the makrut lime leaves.
Approx. 5 minutes
2
Heat the vegetable oil in a wok over medium-high heat and fry the curry paste for 2 minutes until fragrant and the oil starts to separate.
Approx. 4 minutes
3
Add the chicken and stir-fry for 8 minutes, checking with a meat thermometer that it has reached 74°C at its thickest point.
Approx. 8 minutes
4
Add the green beans and makrut lime leaves and stir-fry for 4 minutes until the beans are just tender.
Approx. 4 minutes
5
Season with the fish sauce and palm sugar, tossing to coat.
Approx. 3 minutes
6
Remove from the heat, stir through the holy basil until wilted, and scatter with the sliced red chilli.
Approx. 2 minutes
