Spicy Red Chicken ( Gai Tod Pud Pad )


Back to core Thai dishes, spice, meat and sauce for eating with rice. A commentor asked me where the recipe for 'Gai Tod Pud Pad' was, and I realized I'd missed it! It is a red curry made with fried chicken. Use a farm free-range chicken if you can, in Thailand we'd traditionally use a house chicken (a chicken raised in our back yard), but due to the bird-flu outbreak we no longer raise house chickens at the farm.

400 gms House Chicken
1 Tablespoon Red Curry Paste
1 Tablespoon Fish Sauce
1/2 Teaspoon Sugar
1 Tablespoon Oil
Sweet Basil
Kaffir Leaves
Red Chillies

1. Clean and dry the chicken, chop it into 3-4 cm pieces, deep fry until the chicken is golden brown.
2. Put a spoon of oil in a frying pan, cook the red curry paste until it begins to separate into oil and paste.
3. Add the fried chicken, the fish sauce and sugar and stir fry for 20-30 seconds. The chicken is already deep fried, so it doesn't need extra cooking.
4. Garnish with the kaffir leaves, basil and sliced red chillies.

Serve With
Hot Fragrant Rice

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