Thai Pad Phed Gai

Red Thai curry paste is good for more than just a red curry. Thanks to the many aromas in the paste, it also works as a universal base for quick stir-fried dishes.

I used a ready-made red curry paste for a stir-fry with chicken, yard long beans and fresh green peppercorns. Here is my recipe for this “Pad Phed Gai” ( ) with chicken or turkey breast fillet.

If you cannot get yard long beans, you can also use green beans. Those you should pre-cook, though. Both are available frozen as well, which works very well here. And if you cannot get fresh green peppercorns, simply leave them out.

Recommended Red Curry Paste by Yak Thai' Get 10% off your purchase at Yak Thai with the promo code der-reiskoch ²

Preparation

First, we peel the garlic cloves and the shallots and cut them into thin slices and thin rings. We set both aside for later. Then we rinse the meat briefly and cut it into bite-sized pieces.

Next, we cut the fresh yard long beans or the pre-cooked green beans into pieces about three to four centimeters long. With frozen produce this step is of course not needed. We put the fish sauce into a cup together with the soy sauce, the Golden Mountain Sauce and the sugar and mix everything well.

After that, we heat the vegetable oil in a pan or a wok and fry the curry paste in it. Once it releases its aroma, we add the meat and keep stir-frying both. As soon as the meat has changed color, we stir in the garlic and the shallots and keep frying everything.

Now we add the beans and the green peppercorns on the sprig and deglaze everything with the prepared sauce. We let the contents of the wok simmer for a few minutes until the peppercorns start to soften. Then we serve the Pad Phed Gai immediately with jasmine rice.