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

Hey everyone, I hope you are 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 food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Thai Red Curry Chicken (Pad Prik/Paprik) is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Thai Red Curry Chicken (Pad Prik/Paprik) is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must 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 it.

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