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Chicken with Roasted Chili Paste and Basil | Gai Pad Nam Prik Pao | ไก่ผัดน้ำพริกเผา

Chicken with Roasted Chili Paste and Basil | Gai Pad Nam Prik Pao | ไก่ผัดน้ำพริกเผาHave you ever made a dish that’s so wonderfully simple and delicious you wonder why it took you so long to make it?  

Yeah, that’s exactly how I felt after making this one.

It’s a simple stirfry of chicken, roasted chili paste, and Thai basil.  It’s actually the same stirfry as these clams with roasted chili paste and basil that the boyfriend introduced me to ages ago.  I’ve always been a fan of this dish with clams, but it was mostly because of the flavors of the roasted chili paste and basil and not so much because of the clams, which are truthfully not my favorite choice of seafood.  

So why did it take me so long to try to make the same dish with a meat that I love like chicken?  I can’t tell you.  But I can tell you that it was absolutely delicious.  I definitely prefer this version to the clams.  The boyfriend, however, stands by his clams.  

Chicken with Roasted Chili Paste and Basil | Gai Pad Nam Prik Pao | ไก่ผัดน้ำพริกเผา

 

Chicken with Roasted Chili Paste and Basil | ไก่ผัดน้ำพริกเผา

Makes 2 servings

Chicken with Roasted Chili Paste and Basil | ไก่ผัดน้ำพริกเผา

Ingredients

  • 2 cloves garlic, chopped
  • 1 cup chicken, sliced thinly
  • 2 Tablespoons roasted chili paste
  • 1/2 cup onion, sliced
  • 1/2 cup red and yellow bell peppers, sliced
  • 1/2 cup Thai basil leaves
  • 1 teaspoon fish sauce
  • roasted chili flakes to taste

Instructions

  1. Saute the chopped garlic over medium high heat until it's golden brown.
  2. Add the thinly sliced chicken, roasted chili paste, and fish sauce. Mix everything together and cook until the chicken is almost done.
  3. Add the onions and bell peppers and continue to cook until the chicken is done and the vegetables are cooked but still firm. Taste and adjust seasonings to your preferences.
  4. Add the basil and, if you like, the roasted chili flakes. Take off the heat and serve with jasmine rice.

Recipe inspired by ChezPim

 

6 comments… add one
  • Jasmine July 22, 2014, 11:50 pm

    I love it. I know this place called Thai Spoon in Chicago that makes it. I wanted to make it for myself since I don’t live in Chicago any more. This website is the only site I know that knows how to make it. I just wanted to say Thank You and I’ll be looking forward to making more of your dishes.

  • Beck May 17, 2012, 3:43 pm

    Simple and delicious – I turned this into a noodle dish and it was just wolfed down. I love anything with roasted chilli paste in it and this was no exception!

  • mycookinghut April 22, 2012, 11:40 am

    This is my favourite dish!

  • Valerie March 12, 2012, 12:45 am

    I added some pineapple to this, and it worked pretty well! I was surprised to taste that nam prik pao is actually..not hot :s You can eat it straight from the jar! All in all I thought it was a nice dish, but a bit sugary for me maybe.. Thanks for sharing! :))

  • Simply Tia March 9, 2012, 4:38 am

    I made this two days ago! It was amazinggggg!! I bet yours is super yummy too (from the looks of it) Well done!

  • Alyssa @ Everyday Maven March 8, 2012, 7:15 pm

    I love your blog! This is a great weeknight dish – so easy and looks soooo delicious!!

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