Thursday, May 19, 2011

Gai Pad Prik Pao (Thai Chicken in Chili Paste)

Gai Pad Prik Pao is hubby's favorite dish and he likes it so much I make it pretty much every other week ^.^ It's a really simple but delicious Thai dish that doesn't involve an array of exotic seasoning ingredients. Usually, when I make this dish, I a whole big pot so we can pack bentos and still have some left over for brunch the next day. What, Thai food for brunch? Oh hell yes, a small portion of rice top with this stuff and a sunny side up egg is a damn good (and filling) brunch!

This was dinner though :)

I actually took a guess at this recipe and ended up not too far from the "actual" (is there such thing?) recipe. There are variations, of course, but here's my version of Gai Pad Prik Pao.

- Ground chicken (thigh meat is juicier, but breast meat is leaner, of course!)
- Onion, 1 large or 1.5 medium, sliced
- Bell peppers, 1/2 red and 1/2 green for color, but either will work
- Bamboo shoots, 1 can
- Fried tofu, chopped into smaller cubes
- Optional: fresh chili peppers, chopped

- Nam prik pao (roasted chili in oil), 1-2 Tablespoons, use less for a milder taste, though it's not spicy to me at all
- Southeast Asian soy sauce, 2 Tablespoons, to taste
- Thai fish sauce, 5-6 Tablespoons, to taste (I make 6-8 servings at a time so I know this sounds like a lot of fish sauce but it's not)

- Heat oil, add onion and prik pao, stir fry for a minute
- Add ground meat, soy sauce, and fish sauce, stir fry for a few more minutes
- Add bamboo shoots and tofu, coat well but use a light hand or the tofu will be crushed
- Add bell peppers when onions are soften, and serve when onions are translucent and soft

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