Spicy Red Chili Stir Fry
If it isn’t apparent already, I am very influenced by Asia when it comes to cooking and drawing. The diversity of flavors and ingredients is nothing short of phenomenal, and the dishes that spring forth are comforting and versatile. Stir-fry is one example of a cooking technique that permeates the Asian continent and beyond. Originally from China, the process of cooking meat and vegetables in a wok with oil inspires a myriad of meal possibilities. Read more about the history here.
As someone who is a bit squeamish about handling raw chicken, I decided to use ground chicken for this recipe. It also cooks faster and soaks up the flavor of the sauce really nicely. Pad Kra Pao is a Thai dish that uses minced meat, so I was trying to replicate it without using a recipe. The end result turned out beautifully, but is perhaps not very traditional. However, this is a dish I conjured from my brain that uses Thai flavors, and isn’t necessarily Thai. Regardless, it’s easy to throw together, and can be made with any combination of vegetables and a ground protein.
Ingredients for sauce:
¼ cup soy sauce
2 TBS fish sauce + more to taste
3 TBS brown sugar (dark or light)
2 tsp fresh minced garlic
2 tsp fresh grated ginger
1 TBS canola oil
Zest of one lime (save rest of lime for later)
Sriracha to taste
Other Ingredients:
16 oz (1 lb.) minced chicken (or other protein)
2 tsp fresh minced garlic
2 tsp fresh minced ginger
half a yellow onion, sliced
1 cup frozen vegetable blend (I used carrots, peas, corn, and edamame)*
1 TBS canola oil
2 TBS Red curry paste
One jalapeño/ serrano/ hot pepper of choice (optional)
Juice of one lime + more slices to garnish
Handful of Thai basil, chopped
Handful of cilantro, chopped (optional if you don’t like cilantro)
One green onion, chopped
Directions:
Mix all sauce ingredients together and set aside.
Heat 1 TBS canola oil in your wok. Add onion and cook until translucent. Add garlic and ginger and stir until fragrant. Incorporate 2 TBS red chili paste and toast for 30 seconds or so. Add in frozen veggies and stir to coat for a few minutes before adding ground chicken. Pour in sauce sauce and cover. After about five minutes stir chicken and leave uncovered. Sprinkle in the sliced hot pepper and continue to cook until chicken is done. Chop the Thai basil and cilantro, and toss it in with the stir-fry. Squeeze that lime over everything and serve with fresh rice. Garnish with chopped green onion.
*I have made this dish with red bell peppers as well. Frozen veggies aren’t required, but they are convenient. I bet Thai eggplant would taste good in this dish; it’s really a matter of preference. Have fun with it!
