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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, thai red curry chicken (pad prik/paprik). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Thai Red Curry Chicken (Pad Prik/Paprik) is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Thai Red Curry Chicken (Pad Prik/Paprik) is something that I have loved my whole life. They’re nice and they look wonderful.

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

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