Gai Pad King

This is but another version of the Thai Ginger Chicken of mine that is also listed somewhere around here. The only difference is that this one is the genuine article. More or less.



250g lean chicken meat, diced.

1 30mm lump fresh ginger, grated.

3 cloves garlic, peeled, chopped.

¼ cup olive oil.

1 large capsicum, cut into julienne strips.

2 cups sliced fresh mushrooms.

2 spring onions, chopped.

1 tblsp jaggery.

2 tblsp cornflour.

1 tblsp Thai fish sauce.

1 tblsp oyster sauce.

1 tblsp Thai sweet chilli sauce.

½ cup chicken broth.

salt to taste.

¼ cup chopped fresh coriander leaves.



Prepare the meat, garlic and ginger, mix together in a small bowl with the oil, cover and set aside for a couple of hours. Prepare the capsicum, onions and mushrooms, mix together in a bowl, cover and set aside. In a third container, mix together the cornflour, jaggery, and the fish, oyster and chilli sauces. Beat in the chicken broth, cover and set aside.



Heat a sauté pan over medium-high heat. Stir in the meat mixture and cook until the meat is sealed all over. Add the fish sauce mixture, cook, stirring, until thickened and homogenous then add the vegetable mixture. Bring to the boil, reduce the heat, cover and simmer for 15 minutes or until the meat is cooked through Sprinkle with the coriander leaves to garnish and serve immediately.


Serve with: Udon noodles.


Serves: 2.


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