Monday, June 27

Stir-fried Chicken with Roasted Chili Paste

Stir-fried Chicken with Roasted Chili Paste
(Gai Pad Nam Prik Pao)

You will need:

  • 2 C bite-sized chicken slices (I use meat from 2 thighs)

  • 1 C sliced onions

  • 1 C cut green bean, or haricot vert

  • 2 green onions, cut

  • 6 cloves of garlic

  • 6 fresh chili peppers (adjust to your preference)

  • 3 TBsp vegetable oil

  • 2 TBsp oyster sauce

  • 1 TBsp light soy suace

  • 1 TBsp roasted chili paste, or chili paste with soya bean oil ("Nam Prik Pao" in Thai)

  • 1 tsp sugar


  • Mash, or finely chop, garlic and chili pepper together. Set aside.

  • Mix oyster sauce, soy sauce, roasted chili paste, and sugar together. Set aside.

  • In a wok or sauteed pan over medium-high heat, add vegetable oil. Then, add prepared chili-garlic and saute until fragrant, but not yet brown.

  • Add chicken. Stir well for a few minutes or until half-way cooked.

  • Add green bean and white onion. Stir well to cook.

  • Add the chili paste mixture and green onion. Stir until everything mixed well altogether, and chicken & vegetable are cooked through.

  • Check seasoning, then adjust to your preference.

  • Serve with steamed rice.

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