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

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, thai red curry chicken (pad prik/paprik). It is one of my favorites. This time, 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 favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Thai Red Curry Chicken (Pad Prik/Paprik) is something that I have loved my whole life.

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

The ingredients needed to make Thai Red Curry Chicken (Pad Prik/Paprik):
  1. Get 400 g Chicken Meat
  2. Make ready [Marinade]
  3. Get 1 Tbsp Fish Sauce
  4. Take [Thai Red Curry Paste] - blend/pounded
  5. Prepare 20 g Dried Chilli (rehydrate, deseed)
  6. Make ready 20 g Galangal
  7. Take 30 g Garlic
  8. Get 20 g Fresh Coriander Stems/Roots
  9. Get 20 g Ginger
  10. Prepare 30 g Fresh Lemongrass
  11. Take 20 g Shrimp Paste
  12. Make ready 2-5 g Coriander Powder
  13. Prepare 2-5 g Cumin Powder
  14. Take 2-5 g White Pepper Powder
  15. Take 2 g Salt
  16. Prepare 1 Tbsp Key/Kaffir Lime Peel
  17. Make ready [For Stir Fry]
  18. Get 50 g Long Beans (or any veggie of your choice)
  19. Make ready 2-5 Kaffir Lime Leaves
  20. Get as needed Cooking Oil
  21. Prepare [Optional]
  22. Get 2-5 g Fennel Powder (for Paste)
  23. Take 2 Tbsp Palm Sugar (for Stir Fry)
  24. Get 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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