So today we are cooking an easy Thai dish called Phat Phet Gai. If my good friend
This dish has stark similarities with the malay’s Ayam lemak cili padi sans the coconut milk. I used a mix of fresh chillies and bird’s eye chillies. The spice-o-meter is totally within your control. You can make it hot or not, completely up to you. Even though I used chicken wings, feel free to use any parts of the chicken you prefer. Obviously bone-in chicken would make the dish more flavoursome.
So what could be the perfect companion to this dish? Well, you definitely need to pair this with some plain rice. #carbsloverunite. The perfect dish to meal prep as it keeps well in the fridge plus the flavours always intensify as the chicken soaks in all spices from the gravy.
Guys, this is a fabulous dish. A bit of rich, surprisingly easy, comfort food which we can get behind any day of the week. This is a recipe that I keep revisiting and it is definitely one of the favourites in my repertoire. Do you have 30-40 minutes to spare? Then what are you waiting for? Head over to the kitchen and get this done!!
- 2 small onion
- 4 cloves garlic
- 1-cm ginger
- 2 lemongrass
- 4 red chillies
- 3 bird's eye chilli
- 1kg chicken parts
- 5 lime leaves
- 2 lemongrass
- 2 pcs dried tamarind
- 1 tbsp sugar
- Salt to season
- In a frying pan/wok, heat up 3 tbsp of oil and saute blended ingredients, lemongrass and lime leaves for about 10 minutes
- Add chicken, salt, dried tamarind and stir fry for 10 minutes.
- Add water and cover the pot/pan and let the chicken simmer.
- After the chicken is cooked, add sugar.
- Keep sautéing till the gravy is thick and it coats the chicken.
- Fish out the 2 slices of tamarind if you can as the gravy can get sourer if it sits in there for too long.