Entree: Thailand – Central Thailand – ไก่ผัดผงกะหรี่ ➤ Gai Phat Pong Kari (Thai stir-fried chicken with curry powder, scrambled egg, and vegetables in a savory-sweet sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 5 min

Total 25 min

Ingredients

- 1 lb (450 g) boneless skinless chicken breast, thinly sliced
- 2 tbsp (30 ml) vegetable oil, plus extra if needed
- 3 cloves garlic, minced, approx. 9 g
- 1 small yellow onion, thinly sliced, approx. 6 oz (170 g)
- 1 red bell pepper, thinly sliced, approx. 6 oz (170 g)
- 2 large eggs, beaten
- 2 tbsp (12–14 g) curry powder (Thai-style yellow curry powder if available)
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (4 g) granulated sugar
- 2 tbsp (30 ml) water or chicken stock
- 2 green onions, sliced on the diagonal, approx. 1 oz (30 g)
- 1/4 tsp (0.5 g) ground white pepper or to taste
- 1 lime, cut into wedges for serving (optional)

Instructions

1. Toss the sliced chicken with 1 tbsp (15 ml) of the curry powder and a pinch of white pepper; let rest 5 minutes to absorb flavor.
2. Heat a wok or large skillet over high heat until very hot. Add 1 tbsp (15 ml) oil, then add the beaten eggs and quickly scramble until just set; remove eggs to a plate.
3. Add the remaining 1 tbsp (15 ml) oil to the wok. Sauté the garlic briefly until fragrant, 10–15 seconds. Add the onion and bell pepper and stir-fry 1–2 minutes until they begin to soften.
4. Add the marinated chicken and stir-fry on high heat until cooked through, about 4–5 minutes, breaking apart any pieces so they cook evenly.
5. Sprinkle the remaining 1 tbsp (15 ml) curry powder over the chicken, then add fish sauce, oyster sauce, soy sauce, sugar and 2 tbsp (30 ml) water or stock. Toss to combine and create a glossy sauce, 1–2 minutes.
6. Return the scrambled eggs to the wok, add the sliced green onions, and toss everything together. Adjust seasoning with extra fish sauce or a squeeze of lime if desired.
7. Serve immediately with steamed jasmine rice.