Gai Pad Prik Gaeng (chicken in chili paste)

Today's spicy dish: Gai Pad Prik Gaeng (chicken in chili paste) ไก่ ผัด พริก แกง Gai Pad Prik Gaeng, also known as Thai chicken with red curry, is a popular dish in Thai cuisine. It is known for its rich, spicy flavor and is an excellent example of the harmonious balance of flavors.

A typical Thai street dish, but you have to like it spicy. This dish is often eaten for lunch and costs less than a euro. Some vegetables (long beans or beans), Kaffir lime leaves, garlic, fish sauce, fried chicken with red chili paste and seasoned with basil and lime juice and that makes a delicious Gai Pad Prik Gaeng. For real 'hot spicy' lovers, you can garnish the dish with pieces of red chili. Serve with freshly steamed rice and possibly a fried egg as a topping.

Origin and history

The origins of Gai Pad Prik Gaeng are deeply rooted in Thai culinary traditions. It uses red curry paste, a basic component in Thai cuisine, which in turn contains influences from Indian and Malay spice blends. This reflects the cultural and trade relationships that Thailand has maintained with these regions over the centuries. The dish has evolved over time, with local variations in different regions of Thailand. The preparation and ingredients may vary slightly, but the essence of the dish remains the same.

Particularities

This is the heart of the dish. Traditionally made with a mixture of dried red chili peppers, garlic, shallots, galangal, lemongrass, coriander roots, cumin, pepper and shrimp paste. These ingredients are finely ground into a paste, which provides a deep, complex flavor base. One of the characteristics of Gai Pad Prik Gaeng is its simplicity and speed of preparation. The dish is often seen as a quick, yet tasty meal option. Although chicken is the most common protein in this dish, it can also be prepared with beef, pork, duck or even tofu as a vegetarian option.

Flavor profiles

• Spicy: The red curry paste gives the dish its characteristic spicy taste.
• Umami and salt: Fish sauce, another crucial ingredient, adds umami and saltiness.
• Sweet and citrusy: A little sugar and lime juice are often added to bring a sweet and citrusy note, which balances the spiciness.
• Coconut milk: In some variations, coconut milk is added to soften the sharpness of the curry and give it a creamy texture.

Still, it's surprising that something so simple can taste so good.

Ingredients list for Gai Pad Prik Gaeng (4 persons)

For the rodeo curry paste:

• 10 dried red chili peppers, deseeded and soaked in warm water
• 1 tablespoon coarsely chopped galangal (or ginger)
• 1 tablespoon lemongrass, finely chopped (only the lower, soft part)
• 2 teaspoons coriander roots, finely chopped
• 1 tablespoon shallots, finely chopped
• 1 tablespoon garlic, minced
• 1 teaspoon cumin seeds, toasted
• 1 teaspoon coriander seeds, roasted
• 1/2 teaspoon black peppercorns
• 1 teaspoon shrimp paste (optional)

For the chicken:

• 500 grams chicken fillet or thighs, cut into strips
• 2 tablespoons vegetable oil
• 4 tablespoons red curry paste (use homemade or ready-made)
• 1 canned coconut milk (400 ml)
• 2 tablespoons of fish sauce
• 1 tablespoon sugar (palm or brown sugar)
• 1 red pepper, cut into strips
• 1 onion, cut into half rings
• A handful of Thai basil leaves
• Optional: extra red chili peppers, thinly sliced, for extra heat

garnish:

• Lime slices
• Fresh coriander leaves

Preparation method

1. Make the Red Curry Paste:
   • Place the soaked and drained chili peppers, galangal, lemongrass, coriander roots, shallots, garlic, cumin, coriander seeds and peppercorns in a mortar or food processor.
   • Mash or mix into a smooth paste, adding a little water if necessary. Add the shrimp paste and mix well.
2. Prepare the Chicken:
   • Heat the oil in a large wok or pan over medium heat.
   • Add the red curry paste and fry for a few minutes until fragrant.
   • Add the chicken strips and stir-fry until almost done.
3. Add the Other Ingredients:
   • Add the coconut milk, fish sauce and sugar. Let everything simmer for about 5 minutes.
   • Add the red pepper and onion and cook for another 5 minutes, or until the vegetables are tender but still crispy.
   • Just before serving, add the Thai basil leaves and any extra red chili peppers.
4. To serve:
   • Serve the Gai Pad Prik Gaeng warm with steamed jasmine rice.
   • Garnish with lime slices and fresh coriander leaves.

Enjoy this authentic and tasty Thai meal!