Red Thai Duck Curry
A rich Thai-style curry with tender duck, red curry paste, coconut milk, and aromatic herbs.
Thai Breakfast Gai Pad Pongali
Thai Breakfast Gai Pad Pongali is a vibrant savoury breakfast dish with tender chicken, aromatic curry paste, and fluffy rice topped with egg.
It is warming, protein-rich, and full of punchy flavour — ideal when you want something beyond the usual breakfast routine.
Ingredients
- 1/2 tsp Sugar optional
- 1 tbsp Yellow Curry Paste
- 250 g Cooked Rice preferably day-old
- 2 cloves Garlic minced
- 1 tsp Fish Sauce
- 1 Spring Onion sliced, to finish
- Lime wedges, to serve
- 1 tbsp Oil
- 250 g Chicken Thighs thinly sliced
- 2 Eggs fried or scrambled
- 1 small Onion sliced
- 1 tsp Soy Sauce
Method
10m15m25m
- Heat oil in a wok or pan over high heat.
- Stir-fry onion and garlic for 30–45 seconds until fragrant.
- Add chicken and cook until lightly golden and fully cooked through.
- Stir in yellow curry paste and cook briefly to release aroma.
- Add cooked rice and toss well to coat evenly.
- Season with fish sauce, soy sauce, and a little sugar if needed.
- Cook eggs separately (fried or scrambled).
- Serve rice topped with egg, spring onion, and lime wedges.
Notes
Adjust curry paste quantity to your preferred spice level.
Use day-old rice for best texture in the stir-fry base.
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