Thai Red Curry Chicken (Pad Prik/Paprik)
Thai Red Curry Chicken (Pad Prik/Paprik)

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, thai red curry chicken (pad prik/paprik). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Thai Red Curry Chicken (Pad Prik/Paprik) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Thai Red Curry Chicken (Pad Prik/Paprik) is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have thai red curry chicken (pad prik/paprik) using 24 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Thai Red Curry Chicken (Pad Prik/Paprik):
  1. Take 400 g Chicken Meat
  2. Take [Marinade]
  3. Get 1 Tbsp Fish Sauce
  4. Prepare [Thai Red Curry Paste] - blend/pounded
  5. Get 20 g Dried Chilli (rehydrate, deseed)
  6. Take 20 g Galangal
  7. Prepare 30 g Garlic
  8. Make ready 20 g Fresh Coriander Stems/Roots
  9. Prepare 20 g Ginger
  10. Get 30 g Fresh Lemongrass
  11. Make ready 20 g Shrimp Paste
  12. Make ready 2-5 g Coriander Powder
  13. Get 2-5 g Cumin Powder
  14. Take 2-5 g White Pepper Powder
  15. Make ready 2 g Salt
  16. Get 1 Tbsp Key/Kaffir Lime Peel
  17. Make ready [For Stir Fry]
  18. Make ready 50 g Long Beans (or any veggie of your choice)
  19. Take 2-5 Kaffir Lime Leaves
  20. Prepare as needed Cooking Oil
  21. Take [Optional]
  22. Make ready 2-5 g Fennel Powder (for Paste)
  23. Prepare 2 Tbsp Palm Sugar (for Stir Fry)
  24. Take as needed Juice from 1 Key/Kaffir Lime (for Stir Fry)
Steps to make Thai Red Curry Chicken (Pad Prik/Paprik):
  1. MARINADE: marinate the chicken in Fish Sauce for 30 minutes or more.
  2. CHICKEN: When ready, heat 2-3 Tbsp of Cooking Oil until hot. Fry the Chicken until brown all over, remove and set aside.
  3. CURRY PASTE: heat another 2-3 Tbsp of Cooking Oil until hot. Fry the Red Curry Paste, Vegetables, Kaffir Lime Leaves, (Palm Sugar and Lime Juice too) and cook until the oil separates.
  4. ASSEMBLY: Then add the Chicken and mix well. Cook until the Curry Paste is dry. Serve with cooked rice and fried egg.

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