This is the second of my pair of confusing recipes: consider the literal meaning gai = chicken pad = stir-fried prik = chilli khing = ginger so its chicken stir-fried with chillis and ginger, right? Unfortunately, in this case, its wrong. How the name came about I don't know, but the dish is essentially chicken stir fried with veggies. Even more puzzling it doesn't have either ginger or chilis in the ingredient list! Unlike gai pad khing, which is cooked at smoking point, this dish is cooked at medium high - any more heat and the vegetables will be cremated! As with gai pad khing this dish can also be made with pork or beef. This is a good dish for those who don't like really hot food, as it can easily be prepared with less curry paste. Finally, if you can't find Thai red curry paste, you could use a little Indian curry powder, blended in some coconut cream. Though the flavour is undoubtedly different, it is quite acceptable. -- ingredients -- 3 tablespoons of peanut oil 1 cup of chicken, cut into bite sized pieces 1 cup of veggies (either swamp cabbage, long beans, or broccolli, or a mixture of beans and broccolli) 3 tablespoons of red curry paste 4 tablespoons of fish sauce 1 tablespoon sugar -- method -- stir fry the curry paste for a short while, until the mixture becomes aromatic, and a little oil is driven out of the paste by the cooking process. Add the chicken and stir fry briefly, until it just begins to turn whitish. Add the remaining ingredients, stir until it is heated through, and taste for flavour balance. Serve with steamed rice, and garnish with lime and basil leaves.Special thanks to - Muoi Khuntilanont.