Pad Ped - Red Curry Stir Fry
My go to Thai order has to be pad ped gai - stir fried red curry paste with chicken.
Less on the coconut milk and stronger on the flavours from the curry paste.
Here’s my rendition which can be bought together in under 20mins.
If you have Thai basil use that but as it can be hard to get, I have replaced it with fresh mint.
INGREDIENTS:
300g chicken breast, thinly sliced
4 cloves garlic, minced
200g eggplant, diced (if you can find green Thai eggplant use those)
Large handful of fresh mint
5 kaffir lime leaves, crush in your hands before adding
75g red curry paste
100-150mls chicken stock - optional
1-2 tsp fish sauce
45mls coconut milk
5mls olive oil
METHOD
Place a fry pan or a wok over low-medium heat. Place oil and curry paste into the pan and stir fry for 2-3 minutes. Once the curry paste starts to soften and the aromatic hits your nose, add the garlic and continue stir frying for another 2-3 minutes.
Turn heat to high and add in the chicken. Stir fry for 3-4 minutes.
Add the chicken stock (or water) to help deglaze the pan. Mix to combine then add the eggplant and lime leaves. Cook for 5-7 minutes, or until chicken is cooked through and egg plant has softened. If the pan starts to dry out you can add more water/chicken stock.
Reduce heat to low then season with fish sauce and gently stir through the coconut milk.
Take off the heat and add the mint or Thai basil stirring through to wilt.
Pair with either rice noodles or jasmine rice for a complete meal.
Serves 2
Nutritional Information: per serve
Calories: 340kcal
Protein: 36g
Fat: 14g
Carbohydrate: 14g
If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE