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

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, thai red curry chicken (pad prik/paprik). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Thai Red Curry Chicken (Pad Prik/Paprik) is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Thai Red Curry Chicken (Pad Prik/Paprik) is something that I have loved my entire life. They are 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 it.

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