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Gai pad prik khing (chicken and veggies)

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.