Bai Pad Pong Karee

Bai Pad Pong Karee is a delightful Thai stir-fry that combines the richness of curry powder with fresh vegetables and tender halal chicken, creating a vibrant and aromatic dish. Perfect for a quick lunch, it is served with steamed rice, making it both satisfying and flavorful.

Ingredients

• Chicken breast - 200 grams, sliced
• Curry powder - 1 tablespoon
• Egg - 1 large, beaten
• Garlic - 2 cloves, minced
• Onion - 1 medium, sliced
• Red bell pepper - 1, sliced
• Green beans - 100 grams, trimmed
• Soy sauce - 1 tablespoon
• Oyster sauce - 1 tablespoon (ensure halal)
• Vegetable oil - 2 tablespoons
• Coriander leaves - for garnish
• Steamed jasmine rice - 200 grams

Steps

1. Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant and translucent.
2. Add the sliced chicken breast to the pan, cooking until no longer pink, about 5-7 minutes.
3. Sprinkle in the curry powder, stirring well to coat the chicken evenly. Cook for another 2 minutes to release the flavors.
4. Add the sliced red bell pepper and green beans to the pan, stir-frying for about 3-4 minutes until the vegetables are tender-crisp.
5. Push the mixture to one side of the pan and add the remaining tablespoon of oil. Pour the beaten egg into the oil and scramble until fully cooked.
6. Mix the scrambled egg with the chicken and vegetables, then add the soy sauce and oyster sauce. Stir well to combine all ingredients, cooking for an additional 2 minutes.
7. Serve the Bai Pad Pong Karee hot over steamed jasmine rice, garnished with fresh coriander leaves.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 50 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Includes a variety of vegetables, providing essential vitamins and minerals.

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