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

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, thai red curry chicken (pad prik/paprik). One of my favorites. 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 well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Thai Red Curry Chicken (Pad Prik/Paprik) is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. 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. Take [Marinade]
  3. Take 1 Tbsp Fish Sauce
  4. Take [Thai Red Curry Paste] - blend/pounded
  5. Get 20 g Dried Chilli (rehydrate, deseed)
  6. Get 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. Make ready 20 g Shrimp Paste
  12. Take 2-5 g Coriander Powder
  13. Get 2-5 g Cumin Powder
  14. Make ready 2-5 g White Pepper Powder
  15. Prepare 2 g Salt
  16. Get 1 Tbsp Key/Kaffir Lime Peel
  17. Take [For Stir Fry]
  18. Take 50 g Long Beans (or any veggie of your choice)
  19. Take 2-5 Kaffir Lime Leaves
  20. Get as needed Cooking Oil
  21. Get [Optional]
  22. Prepare 2-5 g Fennel Powder (for Paste)
  23. Take 2 Tbsp Palm Sugar (for Stir Fry)
  24. Make ready 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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