In Thai, it's called Gai Pad Pong Garee. You can order this tasty dish on the streets of Thailand over white rice. Any proper Thai hawker stand will have Thai curry powder. But not many people know about this, particularly if you're a tourist.
It's a stir-fried chicken dish with a creamy egg curry sauce. And yeah it's spicy. But since you'll learn how to cook this at home you can control the spiciness.
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INGREDIENTS
400g Chicken Breast
1/2 Large Onion Thin Sliced
1/2 Small Carrots Cut into Matchsticks
2 tablespoons Minced Thai Chili
1 cup Celery Leaf
For the Sauce:
2 Large Eggs
1.5 teaspoons Thai Curry Powder (I use this brand amzn.to/3uHrgvC)
1 tablespoon Thai Chile Paste (I use this brand amzn.to/49sXNow)
1 teaspoon Sugar
1/2 teaspoon MSG
1/2 teaspoon Ground White Pepper
1 tablespoon Thai Fish Sauce
3 tablespoon Water
3 tablespoons evaporated Milk
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RECIPE
Cut chicken breast into small strips as shown on the video. Chop onions into thin slices and carrots into matchsticks. Strip the celery leaf and keep some stalks too. Mince up the garlic and Thai chili peppers and place into a small bowl.
This is fast cooking so portion out all the sauce ingredients and keep it near your cooking space.
Heat your pan on high heat. When it smokes add 3 tablespoons of cooking oil. Let the oil heat for another minute.
Then add the sliced chicken breast and cook one side first without moving too much so the meat will sear. After a minute flip to the other side and cook. And cook for another minute.
Then mix and stir making sure each piece of chicken has a whitish-brown color. When you see it add chopped onions and carrot matchsticks. Cook until the onions start to shrink. Should happen quite fast as the pan should still be very hot.
Then add chilis and garlic. Constantly moving so the garlic won't burn.
Move all the ingredients away from the center. Add 2 tablespoons of cooking oil. Drop in 2 eggs and quickly stir breaking up the eggs. There should be no large pieces of scrambled eggs. Keep moving the spatula constantly.
When the eggs have a creamy consistency add Thai chili paste and curry powder. Mix and stir around for a minute. Completely cover all the ingredients until the ingredients have a deep red and orange color.
Then add sugar, MSG, ground white pepper, Thai fish sauce, water and evaporated milk. Continue stirring and mixing. Then let the ingredients cook for another 15 to 20 seconds until the sauce thickens up and reduces a little.
Then add the celery leaf and stalk and mix well
You can taste, if you want a little bit more salty you can add a little bit of fish sauce at a time until it's perfect for your taste.
Gai Pad Pong Garee is extra special with rice so enjoy them together.
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🍚Essential Chinese Kitchen Ingredients:
Wok: amzn.to/3H43i1r (not the same wok I use but close enough)
Wok Spatula and Ladle: amzn.to/3F492pe
Dark Soy Sauce: amzn.to/3F4ZWZw
Light Soy Sauce: amzn.to/3uL824R ("light" does not mean low sodium)
Chinese Cooking Wine: amzn.to/3BcBHap
Oyster Sauce: amzn.to/3F50G0K
Pure Sesame Oil: amzn.to/3Fv28La
Cornstarch: amzn.to/3UAcei0
Chinese Black Vinegar: amzn.to/3iDd943
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