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Gai Pad Nam Tua    HT  MC  Thai  25mins plus marinating


Serves 4   Hot  Poultry  Vegetables  Nuts Main Course  Thailand Asia  Asian Eggless



4 Boneless Chicken Breasts 

6 Spring Onions, roughly chopped

8 Dried Chilies

1-1/2 teasp Ground Coriander

1-1/2 teasp Ground Cumin

1 teasp Ground Lemon Grass or 1 tbsp finely chopped Lemon Grass 

1 teasp Dried Galangal or 1 tbsp finely chopped Galangal

1 tbsp finely chopped Garlic

1 tbsp finely chopped Ginger

1 teasp Chili Paste 

225g/8oz Broccoli florets

Peanut oil 

240ml/8fl.oz.  Coconut Milk 

2 tbsp Peanut Butter 

2 tbsp Roasted Peanuts, crushed 

1 tbsp Fish sauce 

1/2 tbsp Palm or Brown Sugar 




1. Remove the skin from the chicken and cut the flesh into 12mm/1/2 inch cubes.


2. Place the lemon grass, galangal, dried chilies, coriander, cumin (or contents of spice pack if using) onions, garlic, ginger, and chili paste in a food processor and blend to a paste. 


3. Place the chicken in a bowl, add the onion paste, mix well and set aside for 20 minutes.


4. Meanwhile blanch the broccoli in boiling water for 2 minutes. Drain well and set aside.


5. Heat the peanut oil in a wok or large frying pan until hot, add the marinated chicken mixture and stir fry 3 minutes until chicken goes opaque.


6. Add the coconut milk, peanut butter, crushed peanuts, fish sauce and sugar and cook, stirring, for 3 minutes until sauce begins to thicken.


7. Add the blanched broccoli and simmer, stirring until heated through. Serve immediately.



More Chicken Recipes  |  General Poultry Preparation & Cooking Times  



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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