×
+
10.9k views

Thai Chicken in Yellow Egg Curry

Gai Pad Pongali ไก่ผัดผงกะหรี่

Original name

Gai Pad Pongali ไก่ผัดผงกะหรี่
Thai Chicken in Yellow Egg Curry or known by the local as "Kai Jeow Moo Saap" is perfect mixture of chicken, onions, tomatoes and peppers cooked in a Thai yellow curry paste. The taste is sweet and mild. More peppers can be added to make the dish a bit spicier.
What makes the dish spectacular is the egg that is cracked into the dish to curdle and thicken all the ingredients, along with a portion of parsley for extra flavor.
In the local culture - For everyday
Season - Rainy season
- Winter
Regions - Bangkok and middle
SpicyVery slightly spicy
How to eat it - With a spoon
Caloric valueMedium
Temperature - Hot
Allergy - Contains peanuts
- Contains eggs
Difficulty of preparationAverage
How to cook - Stir-fry
Cooked - Raw - Cooked
Outils de préparration - Wok

Related food

The guide of gastronomy of Thailand

par
ingrédient
cuisine
de rue
desserts
et pâtisserie
par
épice