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

Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, thai red curry chicken (pad prik/paprik). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Thai Red Curry Chicken (Pad Prik/Paprik) is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Thai Red Curry Chicken (Pad Prik/Paprik) is something which I have loved my entire life.

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