Wednesday, January 19, 2011

Gai Pad Prik Khing (Chicken stir chili)

Chicken stir chili
This Pad Prik Khing dish is different from Pad Ped in which pad prik khing uses Prik Khing curry paste. In contrast, pad ped uses red curry paste. Both dishes are very similar in presentation but not in aroma and taste. Pad prik khing has an aroma from fresh kaffir lime leaves and ginger which indulges the appetite even more. The crunchiness and freshness from the long beans not only help boost the color of the dish but also enhance the sense of texture. The warm steamed rice served with the hot and spicy stir-fry is a quick and easy one-dish meal. Otherwise serving this dish in a communual meal is a fine choice that can go with many other dishes.

Gai Pad Prik Khing (Chicken stir chili)


- slice chicken inti thinly sliced.
- cut long beans into 1 inch pieces.
- stire-fried dry kaffir lime leaves.
- peel of ginger skin, clean and stired-fried dry shred the ginger

Heat oil in a pan. On medium-high heat, add prik khing curry paste in the pan. Stir fry until it turns fragrant, about 2-3 minutes.

Add ginger. Stir for about 1 minute.

Add chicken. Stir frequently for about 4-5 minutes or until chicken is cooked.

Add long beans. Mix and stir well for about 1 minute.

Add shredded kaffir lime leaves, sugar and fish sauce. Mix and stir well. Remove from heat.

Serve on plate.

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