Thai · beginner
Thai Stir-Fried Spicy Lemongrass Chicken (Pad Phet Gai)
Fragrant thinly sliced chicken breast stir-fried with red curry paste, fresh lemongrass, bamboo shoots, and Thai holy basil.
- PREP TIME
- 15 min
- COOK TIME
- 12 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a wok over medium-high heat. Add minced lemongrass and stir-fry for 30 seconds until fragrant.
- 02
Add Thai red curry paste into the hot oil, breaking it up with a spatula and frying for 1 minute until fragrant.
- 03
Add sliced chicken breast to the wok, stir-frying rapidly for 4 to 5 minutes until no longer pink on the exterior.
- 04
Add sliced bamboo shoots, fish sauce, and palm sugar. Toss continuously for 2 minutes to cook chicken completely and glaze ingredients.
- 05
Turn off heat and immediately toss in fresh Thai basil leaves, stirring until wilted from residual heat.
- 06
Serve hot with jasmine rice.
A LITTLE KITCHEN KNOW-HOW
High-Heat Dry Curry Stir-Frying
Frying aromatic paste and proteins over intense dry heat coats meat directly with caramelizing flavors rather than boiling in excess sauce.
Notes from the kitchen
- Finely mincing only the tender white core of lemongrass ensures pleasant aroma without unpleasant fibrous texture.
- If the wok gets too dry while frying chicken, splash 1 tablespoon of water to loosen curry paste.
- Original home-cooking adaptation inspired by Thai; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
