Gai Pad Pongali

Chicken, onions, tomatoes and peppers are brought alive with a delicate Thai yellow curry paste. What makes the dish spectacular is the egg that is cracked into the dish to curdle and thicken all the ingredients. A generous portion of parsley is added for extra flavor and its unique taste.

Ingredients 1 cup Chicken 1/3-1/2 cup Cashew nuts 1/2 head of Yellow onion 1 tablespoon Minced garlic 2 stalks Green onion 5 Dried chili 1 tablespoon Potato flour 1 tablespoon Sugar 2 tablespoons Oyster sauce 1 tablespoon Thai light soy sauce 2 cups Vegetable oil Preparation - Clean chicken and cut into small bite size pieces. - Peel off garlic skin. Clean, pat dry and mince garlic. - Peel off onion skin. Clean, pay dry and cut into 1/2" cubes. - Clean and cut green onions to 1" in length. - Cut dried chili to 1" in length. Directions - In a bowl, mix patoto flour with chicken. - Heat oil in a small pan, fry dried chili until it turns dark red in color. Remove from oil. Set aside. - In the same pan, fry chicken until chicken is cooked. Take care not to burn and overcook. Remove from oil. Set aside. - In a small bowl, add sugar, oyster sauce and Thai light soy sauce. Mix well. - Heat 2 tablespoons of vegetable oil in a pan. On medium-high heat, add minced garlic in the pan. Stir fry until fragrant. - Add onion and fried chili. Stir for about 1 minute. - Add prepared sauce. Stir well for about 1 minute. - Add fried chicken and cashew nuts. Stir until the sauce is almost dried up. - Turn off heat. Add green onions. Stir well. Remove from heat. - Serve on plate.