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

Hello everybody, it is Drew, welcome to our recipe site. 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 food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai Red Curry Chicken (Pad Prik/Paprik) is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Thai Red Curry Chicken (Pad Prik/Paprik) is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook 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. Prepare 400 g Chicken Meat
  2. Prepare [Marinade]
  3. Make ready 1 Tbsp Fish Sauce
  4. Take [Thai Red Curry Paste] - blend/pounded
  5. Get 20 g Dried Chilli (rehydrate, deseed)
  6. Take 20 g Galangal
  7. Take 30 g Garlic
  8. Prepare 20 g Fresh Coriander Stems/Roots
  9. Take 20 g Ginger
  10. Get 30 g Fresh Lemongrass
  11. Get 20 g Shrimp Paste
  12. Prepare 2-5 g Coriander Powder
  13. Make ready 2-5 g Cumin Powder
  14. Prepare 2-5 g White Pepper Powder
  15. Get 2 g Salt
  16. Take 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. Make ready as needed Cooking Oil
  21. Prepare [Optional]
  22. Prepare 2-5 g Fennel Powder (for Paste)
  23. Prepare 2 Tbsp Palm Sugar (for Stir Fry)
  24. Get 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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