Gai Pad Prik/Chicken with Hot Chilies

Thailand has always been one of my favorite places to visit. There are wonderful people, amazing sights and fantastic food. What more could you ask for?

I wanted to share some simple Thai recipes, as I know most of you love Thai food, but many people think it\’s complicated to prepare. Actually it’s very easy if you follow a few simple steps. Bottom line, you need to have everything prepared and ready to go before you start and then it’s just a matter of putting it all into the wok in sequence.

Make sure you are careful with your ingredients, as the flavor is well balanced, so the ingredients are key. If you have any questions about the ingredients, just refer back to the “Thoughts on Setting up your Kitchen” post in December 2010. Experiment and have fun.

This is a very basic Thai stir fry dish, which can be ready in 20 mintues from start to finish. This is my absolute favorite, and it is very easy to make. Warning: it can be really hot, and in Thailand, it can be like napalm! If you find the Thai chilies to be too hot, then you can substitute jalapenos or serranos.

Hint: Remember that the most intense heat in any chili is in the seeds and membrane, so removing the seeds and surrounding membrane will give you the wonderful flavor without the intense heat. Always wash your hands after chopping chilies, as touching your eyes or skin can give you a really uncomfortable burning sensation.

Ingredients

¾ lb. Skinless, boneless Chicken breast, ground, and marinated in 1 Tbsp. of fish sauce

1 sliced large Onion

1 sliced sweet Red Pepper
2 finely chopped Thai Chilies

2 Tbsp. of Peanut or another Vegetable oil

3 cloves chopped Garlic

2-inch piece of chopped fresh Ginger

Sauce, this will be added at the end.

2 Tbsp. Fish Sauce

1 Tbsp Light Soy Sauce

1 Tbsp Oyster Sauce

2 tsp. white sugar, brown sugar or palm sugar

Start the heat under your wok, or a large skillet may also be used. The key is to heat the pan before you add the oil. After pan has heated for about 1-2 minutes, add the oil.

Then quickly add the ginger and the garlic. Just cook it for 30 seconds or so and then

add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes.
Add the onions and peppers, and cook until they soften slightly and add the sauce that you prepared earlier.

Stir this in and cook for 1 to 2 minutes at the most and serve with steamed Jasmine white or brown rice.

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