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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, thai red curry chicken (pad prik/paprik). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Thai Red Curry Chicken (Pad Prik/Paprik) is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Thai Red Curry Chicken (Pad Prik/Paprik) is something that I have loved my entire life.

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

The ingredients needed to make Thai Red Curry Chicken (Pad Prik/Paprik):
  1. Prepare 400 g Chicken Meat
  2. Make ready [Marinade]
  3. Make ready 1 Tbsp Fish Sauce
  4. Get [Thai Red Curry Paste] - blend/pounded
  5. Get 20 g Dried Chilli (rehydrate, deseed)
  6. Make ready 20 g Galangal
  7. Make ready 30 g Garlic
  8. Prepare 20 g Fresh Coriander Stems/Roots
  9. Prepare 20 g Ginger
  10. Take 30 g Fresh Lemongrass
  11. Prepare 20 g Shrimp Paste
  12. Take 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. Get 1 Tbsp Key/Kaffir Lime Peel
  17. Take [For Stir Fry]
  18. Make ready 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. Make ready 2-5 g Fennel Powder (for Paste)
  23. Make ready 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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