Tuesday, June 28, 2011

Chicken with Green Peppercorns (Gai Pad Prik Thai On)

Thai Translation – Gai = Chicken, Pad = Stir Fry, Prik = Chilli, Thai On = Green Peppercorns

This delightfully fresh dish is easy to prepare and cook any day of the week. The key ingredient, green peppercorns, can be bought fresh or preserved in brine. They have a zesty and fresh smell, nothing like dried black peppercorns. They are easy to crunch down into and only have a very mild spice.

Cooking Time – 10 minutes
Preparation Time – 5 minutes

Serves 4

200g chicken, sliced into bite sized pieces
¾ cup mixed vegetables (carrot, broccoli, snow peas, beans etc)
1 tbsp red curry paste
1 tbsp vegetable oil
1 tsp palm sugar or brown sugar
2 medium red chillis thinly sliced (optional)
2 tsp fish sauce

  1. Heat your oil in a wok or saucepan over medium heat. Add the curry paste to the oil and fry for a few minutes to release the oils.
  2. Add the chicken to the wok and cook for a few minutes until the chicken turns white. Ensure the curry sauce coats the chicken well. Season with fish sauce and sugar.
  3. Add the mixed vegetables to the wok and cook for 2-3 minutes, softening the vegetables slightly.
  4. Turn off the heat, add the peppercorns and chilli and stir through to combine.
  5. Serve with steamed jasmine rice.

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