Stir Fried Chicken With Ginger | Gai Pad Khing | ไก่ผัดขิง
This dish is among my favourites and my go to khao rat kaeng dish – Charinya Ruecha of @charinyas_kitchen This…
The pumpkin turns amazingly sweet in this Thai red curry and offsets the heat from the chilli
Ingredients
1 can (114g) Maesri Red Curry Paste
500g Sliced Chicken Breast
300g cubed Kent Pumpkin
400 ml Coconut Milk
1 cup Basil Leaves
Lion Brand Jasmine Rice
1 can (114g) Maesri Red Curry Paste
500g Sliced Chicken Breast
300g cubed Kent Pumpkin
400 ml Coconut Milk
1 cup Basil Leaves
Lion Brand Jasmine Rice
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Directions
- Bring ‘head’ of coconut milk can to the boil. Add Maesri Red Curry Paste & fry until fragrant
- Add remainder of coconut milk.
- Add chicken and pumpkin until cooked
- Garnish with basil
- Serve with steamed Lion Brand Jasmine Rice.
