Pad Thai

Hello all, welcome to my blog where I showcase amazing recipes to dazzle your guests, including a delightful Pad Thai Curry recipe. Step-by-step instructions ensure that anyone can make these tasty meals. This is true regardless of your background in the culinary world. So come along and give this Pad Thai Curry recipe a try!

What is Pad Thai?

Pad Thai curry is a regional staple across Southeast Asia. It can be found at street food vendors, at home, or in upscale restaurants. Pad Thai consists of a curry sauce topped over a starch, such as rice or noodles. This helps to soak up the delicious sauce. It’s accompanied with a scrumptious stir fry that makes this dish a unique curry experience!

History Of Pad Thai

Pad Thai has deep roots in the valley of Thailand, where aromatic herbs and fresh livestock merged with rice and noodles during World War II. Noodles were used as a supplement to rice. The prime minister wanted to lower rice consumption to promote nationalism instead of trade with Chinese merchants. For this Pad Thai Curry dish, I utilized rice as it’s what I had available at the time! But it tastes just as great if you’re willing to put some effort into it haha.

Ingredients

• Chicken- Our Protein and Biggest Flavor Element from our techniques utilized! From searing to aid in the Maillard reaction. It allows it to braise over medium heat with the juices until it reduces into an intense tasty sauce befitting curry.
• Jasmine Rice- our starch that soaks up all the amazing curry sauce. I like to add some butter and seasonings to enhance the profile a bit.
• Bell Peppers- sautéed bell peppers with butter to al dente “to crisp”. This adds nice crunch and coloration to the dish!
• Green Onions- Used for the garnish.
• Coconut Cream- Our secondary profile that aids in the creaminess desire we want from this dish. Added with the aromatic fresh taste of coconut!
• Coconut Milk- To alleviate the thickness of the cream while keeping the same flavor profile within the dish.
• Chicken Broth- to prevent the curry from reducing but keeping those flavor elements from the main protein of the dish.
• Garlic- minced and toasted. Garlic packs a huge punch for increasing overall depth of the dish.
• Onions- Sauteed until translucent. Garlic and onions are like butter and bread for most staple recipes! haha.
• Vegetarian Alternative- Substitute chicken for shredded jackfruit and oyster mushrooms. Use vegetable broth to create a vegetarian version of Pad Thai Curry!

PREPARATION AND COOKING TIME

Getting started with Thai Chicken Curry with Coconut Milk is quick and straightforward. Here’s an estimate of the time involved in bringing this dish to life:
– Preparation Time: 15 minutes
– Cooking Time: 15-20 minutes
– Total Time: Approximately 30-35 minutes
These times can vary slightly. This depends on your cooking experience and efficiency in the kitchen, especially when preparing Pad Thai Curry.

Recipe

Servings : 12

Ingredients

Directions

Chicken- 5 chicken breast Curry Paste- 1 cup Yellow onion- 1 Garlic cloves- 5 Vegetable oil Coconut Cream- 1 can Coconut milk- 2 cans Chicken broth- 1 Quart Brown Sugar 1/2 cup Jalapeños (1) green onions (1 cup) Bell Peppers (3 cups) fish sauce Curry powder Garlic powder Star anise Rice Jasmine Rice 3 cups 6 cups of water 2 tablespoons of butter Salt & Pepper Bell peppers– Garlic powder 2 TBSP Butter Salt & Pepper Garlic Powder, Paprika Utensils- Spatula Tongs Can Opener Tasting spoons cast ironed skillet (preferred)

-Pre Heat oven to 350 – Mise en Place your ingredients. Cut your chicken into quarters, finely cut your green onions and thinly chop your jalapeños for garnish. This aligns with the Pad Thai Curry vibes. Mince your garlic and julienne your onions. -In a large cast iron or rondo, start by placing your heat at medium high. -Add 1/2 cup of vegetable oil and allow to heat. -Add your chicken breast and onions. Allow them to sear for 3-4 minutes. Flip around and sear the other side for 3-4 minutes. -Once brown, lower your heat to medium. Add in your minced garlic and allow it to turn golden, -Once caramelized, add in your curry paste and keep stirring with spatula to fully coat the chicken. Sit for 1-2 minutes. – Add your coconut cream and milk and stir. Allow to come to a simmer and place on low medium heat. – Allow to reduce for 30 minutes Jasmine Rice -In the meantime, start on making your rice in an oven safe dish. Start by rinsing three cups of rice over cold water. Place them in a shallow container. -Add your six cups of water with salt and pepper & three tablespoons of butter. Place in oven at 350. The rice should take around 15-20 minutes. Back to the curry – Once you notice the reduction, add your chicken broth to loosen it to your liking. – Add your seasonings, fish sauce and allow to cook for an additional 30-45 minutes. Continue until chicken is shreddable. Sauteing bell Peppers When the rest of your food is prepared, in a separate pan thinly cut your bell peppers. Sauté on medium heat with butter, salt, pepper, garlic powder, and paprika for 5 minutes. Do this until the peppers are cooked but still crunchy. We do this step near the end to prevent cooked produce from getting soggy. Assemble– Use a measuring cup to scoop the rice and tediously compact it. Place over the plate. Add your curry sauce over or around it. Add your bell peppers on top for some elevation, thus creating your masterpiece Pad Thai Curry dish. Add your desire of jalapeños and green onions. It’s all done! I hope you enjoy this recipe!

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