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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make 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 little bit tasty. This will be really delicious.

Thai Red Curry Chicken (Pad Prik/Paprik) is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Thai Red Curry Chicken (Pad Prik/Paprik) is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have 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. Get 400 g Chicken Meat
  2. Prepare [Marinade]
  3. Prepare 1 Tbsp Fish Sauce
  4. Take [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. Get 20 g Fresh Coriander Stems/Roots
  9. Get 20 g Ginger
  10. Prepare 30 g Fresh Lemongrass
  11. Take 20 g Shrimp Paste
  12. Take 2-5 g Coriander Powder
  13. Make ready 2-5 g Cumin Powder
  14. Take 2-5 g White Pepper Powder
  15. Prepare 2 g Salt
  16. Prepare 1 Tbsp Key/Kaffir Lime Peel
  17. Make ready [For Stir Fry]
  18. Prepare 50 g Long Beans (or any veggie of your choice)
  19. Make ready 2-5 Kaffir Lime Leaves
  20. Prepare as needed Cooking Oil
  21. Make ready [Optional]
  22. Make ready 2-5 g Fennel Powder (for Paste)
  23. Prepare 2 Tbsp Palm Sugar (for Stir Fry)
  24. Take 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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