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Thai Ginger Chicken with Rice (Gai Pad King)
My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to ... Full description
My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavour it gives. You can easily double this recipe to serve a larger group...plus it makes great leftovers.
Ready in 50 minutes
Ingredients
- 1 1/2 cups (300g) uncooked jasmine rice
- 3 1/2 cups (875ml) water
-
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 500g skinless, boneless chicken breast halves - cut into thin strips
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon white sugar
- 1/2 cup fresh ginger, cut into matchsticks
- 1 large red capsicum, cut into strips
- 3/4 cup sliced fresh mushrooms
- 4 spring onions cut into 5cm pieces
- 1/2 teaspoon Thai red curry paste, or to taste
- 2 tablespoons chicken stock
- 1 pinch salt and ground black pepper to taste
- 2 tablespoons fresh coriander leaves
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Preparation method
Prep: 30 minutes | Cook: 20 minutesReviews
