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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, thai red curry chicken (pad prik/paprik). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Thai Red Curry Chicken (Pad Prik/Paprik) is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Thai Red Curry Chicken (Pad Prik/Paprik) is something which I have loved my whole life.

To begin with this recipe, we must first 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 that.

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