Editorial sample recipeThaibeginnerhalaldairy-free

Thai Stir-Fried Spicy Lemongrass Chicken (Pad Phet Gai)

Name: Thai Stir-Fried Spicy Lemongrass Chicken (Pad Phet Gai)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 400 g boneless chicken breast, halal-certified, thinly sliced; 2 tbsp Thai red curry paste, halal-certified; 2 stalk fresh lemongrass, tender bottom white part only, finely minced; 0.5 cup sliced bamboo shoots, rinsed and drained; 1 tbsp fish sauce, halal-certified; 1 tsp palm sugar; 1 cup fresh Thai basil leaves, packed; 2 tbsp vegetable oil

Fragrant thinly sliced chicken breast stir-fried with red curry paste, fresh lemongrass, bamboo shoots, and Thai holy basil.

Prep: 15 min
Cook: 12 min
Total: 27 min

AI-generated illustration of Thai Stir-Fried Spicy Lemongrass Chicken (Pad Phet Gai)

AI illustration

Technique to learn

High-Heat Dry Curry Stir-Frying

Frying aromatic paste and proteins over intense dry heat coats meat directly with caramelizing flavors rather than boiling in excess sauce.

Instructions

Step 1: Heat vegetable oil in a wok over medium-high heat. Add minced lemongrass and stir-fry for 30 seconds until fragrant.
Step 2: Add Thai red curry paste into the hot oil, breaking it up with a spatula and frying for 1 minute until fragrant.

Step 3: Add sliced chicken breast to the wok, stir-frying rapidly for 4 to 5 minutes until no longer pink on the exterior.

Step 4: Add sliced bamboo shoots, fish sauce, and palm sugar. Toss continuously for 2 minutes to cook chicken completely and glaze ingredients.

Step 5: Turn off heat and immediately toss in fresh Thai basil leaves, stirring until wilted from residual heat.

Step 6: Serve hot with jasmine rice.

Cooking tips

Finely mincing only the tender white core of lemongrass ensures pleasant aroma without unpleasant fibrous texture.
If the wok gets too dry while frying chicken, splash 1 tablespoon of water to loosen curry paste.
Original home-cooking adaptation inspired by Thai; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in