Skip to main content

Gai Pad Prik/Chicken with Hot Chilies

Thailand has always been one of my favorite places to visit. There are wonderful people, amazing sights and fantastic food. What more could you ask for?

I wanted to share some simple Thai recipes, as I know most of you love Thai food, but many people think it's complicated to prepare. Actually it's very easy if you follow a few simple steps. Bottom line, you need to have everything prepared and ready to go before you start and then it's just a matter of putting it all into the wok in sequence.

Make sure you are careful with your ingredients, as the flavor is well balanced, so the ingredients are key. If you have any questions about the ingredients, just refer back to the "Thoughts on Setting up your Kitchen" post in December 2010. Experiment and have fun.

Here is a very basic Thai stir fry dish, which can be ready in 20 mintues from start to finish. This is my absolute favorite, and it is very easy to make. Warning: it can be really hot, and in Thailand, it can be like napalm! If you find the Thai chilies to be too hot, then you can substitute jalapenos or serranos.

Hint: Remember that the most intense heat in any chili is in the seeds and membrane, so removing the seeds and surrounding membrane will give you the wonderful flavor without the intense heat. Always wash your hands after chopping chilies, as touching your eyes or skin can give you a really uncomfortable burning sensation.


¾ lb. Skinless, boneless Chicken breast, ground, and marinated in 1 Tbsp. of fish sauce
1 sliced large Onion
1 sliced sweet Red Pepper
 finely chopped Thai Chilies
2 Tbsp. of Peanut or another Vegetable oil
3 cloves chopped Garlic
2-inch piece of chopped fresh Ginger

Sauce, this will be added at the end.

2 Tbsp. Fish Sauce
1 Tbsp Light Soy Sauce
2 tsp. white sugar, brown sugar or palm sugar

Start the heat under your wok, or a large skillet may also be used. The key is to heat the pan before you add the oil. After pan has heated for about 1-2 minutes, add the oil. 

Then quickly add the ginger and the garlic. Just cook it for 30 seconds or so and then 
add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes. 

Add the onions and peppers, and cook until they soften slightly and add the sauce that you prepared earlier.

Stir this in and cook for 1 to 2 minutes at the most and serve with steamed Jasmine white or brown rice.


Popular posts from this blog

Marlow and Son’s Butterbeans, Garlic Confit and Preserved Tomatoes

I first saw this recipe in Bon Appetit and was fascinated. It used interesting ingredients combined in a unique way and I had to try it. The recipe was given in response to an email from BA writer to Marlow chef Patch Troffer, but the recipe had no measurements and timing.  After making it, I adjusted a few things and added quantities and timing and was very happy with the results. I ordered my dried beans from Rancho Gordo in Napa and they were excellent.   To make it spectacular, you really do need to make the garlic confit and preserved tomatoes. They aren’t hard to make, but set aside a bit of time. Make a full recipe and then use the rest for other dishes.   Garlic Confit 3 heads of Garlic, peeled and left whole.  3/4-1 cup Olive Oil  4 springs fresh Thyme  2 Bay Leaves 2 dried Chili Peppers Add all ingredients to a small saucepan and cook on barest simmer for 1-2 hours. (This broad cooking time is due to the fact that some garlic has more moisture

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck. Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling.  He was rightfully very proud of this.  After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now.  Ingredients 1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled 2 Tbsp Butter 2 cloves Garlic, chopped Dash of Old Bay Seasoning Juice of 1/2 Lemon Few dashes of Tabasco Splash of White Wine Salt and Black Pepper Heat your pan u

Golden Mountain Sauce

I love making Thai food at home, and I've always prided myself on getting that authentic Thai flavor, but if I’m completely honest, I have to admit it always seemed to be missing a little something. Well, I have found out what that little something was. It's called Golden Mountain Sauce and it has been called the "secret of Thai cooking" and has been used in Thailand for over 50 years. Use it as you would soy sauce, but mix it equal parts with fish sauce to get the real Thai flavor. Here is the perfect dish to try it out.   Gai Pad Prik Grapao/Chicken with Hot Chilies and Basil Thais’ love fresh basil, and use many different types. Most of us are familiar with Sweet Basil, and this is easy to find in any market. However, it’s the “Holy Basil”, known as Bai Grapao, which is the most flavorful and authentic. This basil has an anise type of flavor and gives this dish an amazing flavor and dimension that just doesn’t taste the same with sweet basil.