OPEN for ingredients! This is Pad Phet Gai, or Thai-Malaysian spicy chicken stirfry. This is my current favourite dish to serve with rice and omg it’s so good, ultra fragrant, delicious, spicy and actually really easy to make so let’s do this!
More info here: nomadette.com/pad-phet-gai/
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Timestamps:
00:18 - Prepping the ingredients for the aromatic base
02:25 - Blitzing up the ingredients
03:33 - Marinating the chicken
03:54 - Frying the chicken
04:56 - Making Pad Phet Gai
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Ingredients:
- 600g or 1/2 a Chicken
- 1 tbsp Turmeric Powder
- 1 tsp Salt
- 2 Dried Tamarind Slices / Asam Gelugur / Asam Keping
- 1 tbsp Fish Sauce
- 1/2 tsp Salt, or to taste
- 1 tsp Palm Sugar (or regular sugar)
- 1/2 cup Water
- 100g Long beans
Aromatic Base:
- 1 medium bulb Onion
- 2-3 cloves of Garlic
- 10g or 1-inch Ginger
- 3 stalks lemongrass, white inner core
- 10g Fresh turmeric or 1 tsp of Turmeric Powder
- 2 Thai Bird’s Eye Chillies
- 4 Red or Green Spur Chillies
- 10 Kaffir Lime Leaves
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Connect with me:
www.nomadette.com
nomadetteats
10 мар 2022
