Pad Ped Recipe

This Pad Ped recipe is my absolute favorite because the blend of coconut milk and red curry envelops the senses in a creamy, spicy hug that tastes like a trip straight to Thailand. Plus, the vibrant crunch of bell peppers and green beans makes every bite an exciting dance of flavors and textures, perfect for impressing friends or just treating myself on a chill night in!

Padh Ped is a lively and fragrant Thai dish that I really enjoy. My recipe stars tender chicken breast, rich coconut milk, and a super-concentrated red curry paste that creates a flavor balance to die for.

I also think the kaffir lime leaves and fresh basil take the dish to the next level and that the bell peppers and green beans (which are included in the recipes of both Baipin and my friend Tawn) provide an A+ crunch factor. This is a must-try dish.

Ingredients

Chicken Breast:
Contains ample protein, very little fat, is good for muscle maintenance and recovery.

Red Curry Paste:
Contributes robust flavor with spicy depth; antioxidants may keep the heart healthy.

Coconut Milk:
Subtle sweetness, medium-chain triglycerides, creamy texture.

Fish Sauce:
Umami, with its salty character, intensifies the flavor of our foods and even boosts the flavor of seasonings we don’t think of as salty, like vinegar.

It also provides essential nutrients.

Bell Pepper:
High in vitamin C, delivers a crispy texture, contributes natural sweetness.

Kaffir Lime Leaves:
A dish’s bright and zesty aroma is an aid to digestion.

Ingredient Quantities

• 500g chicken breast, thinly sliced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 3 tablespoons red curry paste
• 1 cup coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 1 cup bell pepper, sliced
• 1 cup green beans, chopped
• 2 tablespoons kaffir lime leaves, finely sliced
• Fresh basil leaves, for garnish
• Fresh red chili, sliced (optional, for garnish)

Instructions

1. In a large pan or wok, heat the vegetable oil over medium-high heat.

2. Add the minced garlic and cook, stirring, until the scent of garlic is coming at you like a freight train, about 30 seconds.

3. Combine the red curry paste in and cook for one minute more, mixing continuously to release the flavors.

4. Place the pan over medium-high heat and add the thinly sliced chicken breast. Cook, stirring occasionally, until the chicken is no longer pink, about 4-5 minutes.

5. Add the coconut milk and mix well, bringing the combination to a simmer.

6. Mix together the fish sauce, soy sauce, and sugar until thoroughly combined, and you have a nearly perfect sauce.

7. Stir in the sliced bell pepper and the chopped green beans, coating them in the sauce.

8. Allow the combo to simmer for roughly 5-7 minutes, or until the veggies are soft yet still crunchy.

9. Add the very finely sliced kaffir lime leaves and cook for another 2 minutes.

10. Dish up hot, garnished with fresh basil leaves and, if you like, some slices of red chili. Enjoy your fragrant Pad Ped with a side of steamed jasmine rice!

Equipment Needed

1. Large pan or wok
2. Stove or cooktop
3. Measuring spoons
4. Mixing spoon or spatula
5. Knife
6. Cutting board
7. Measuring cup
8. Bowl (for mixing sauces)

FAQ

• What is Pad Ped?Spicy and aromatic, Pad Ped is a typical Thai stir-fry dish that often features meat, vegetables, and a delicious red curry paste.
• Can I use other types of meat?– Certainly, you can replace the chicken with pork, beef, or tofu if you prefer a vegetarian alternative.
• How spicy is this dish?– Medium to very spicy is Pad Ped because of the red curry paste and optional fresh red chili garnish.
• What can I use as a substitute for kaffir lime leaves?If you don’t have any, you can use lime zest or bay leaves for a what is likely to be a similar aromatic touch.
• Is there a vegetarian version of Pad Ped? – Absolutely. Instead of chicken, use tofu, and substitute soy sauce for fish sauce to make a vegetarian version.
• What should I serve with Pad Ped?– The best accompaniment for Pad Ped is a fragrant, steamed jasmine rice to counterbalance the dish’s spicy flavors.
• Can I prepare this dish in advance?The best flavor and texture result from cooking the dish fresh. You can, however, prepare the ingredients ahead of time.

Substitutions and Variations

For a vegetarian option, use firm tofu instead of chicken breast.
Substitute olive oil for vegetable oil for a somewhat different flavor.
Replace red curry paste with green curry paste for a different taste.
Substitute almond milk for coconut milk to create a lighter rendition.
For a vegetarian alternative, the amount of soy sauce can be increased in place of fish sauce.

Pro Tips

1. Marinate the Chicken Before cooking, consider marinating the thinly sliced chicken breast in a mixture of a little soy sauce and a dash of fish sauce for about 15-20 minutes. This will infuse the chicken with more flavor and tenderness.

2. Customize the Heat Adjust the spiciness of the dish by varying the amount of red curry paste. If you prefer more heat, add a sliced fresh red chili to the curry while it simmers, or use a hotter variety of red curry paste.

3. Balance the Flavors Taste the sauce before adding the vegetables and adjust the seasoning as needed. You can add more fish sauce for saltiness, sugar for sweetness, or a squeeze of lime for acidity to achieve your desired flavor balance.

4. Optimize the Texture To maintain the crispness of the vegetables, add them towards the end of the cooking process and avoid overcooking. The bell pepper and green beans should be added just before serving to retain their color and crunch.

5. Intensify the Aroma Gently bruise the kaffir lime leaves before slicing them. This helps release their oils, providing a more intense and fragrant citrus aroma to the dish. Additionally, rubbing the basil leaves slightly before garnishing can release more of their aromatic oils.