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

Hello everybody, it is Griffin, welcome to my recipe page. Today, I will show you a way to prepare a special dish, thai red curry chicken (pad prik/paprik). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Thai Red Curry Chicken (Pad Prik/Paprik) is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Thai Red Curry Chicken (Pad Prik/Paprik) is something that I’ve loved my entire life.

To begin with this particular recipe, we have to 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. Get 400 g Chicken Meat
  2. Prepare [Marinade]
  3. Get 1 Tbsp Fish Sauce
  4. Make ready [Thai Red Curry Paste] - blend/pounded
  5. Prepare 20 g Dried Chilli (rehydrate, deseed)
  6. Take 20 g Galangal
  7. Get 30 g Garlic
  8. Prepare 20 g Fresh Coriander Stems/Roots
  9. Make ready 20 g Ginger
  10. Prepare 30 g Fresh Lemongrass
  11. Make ready 20 g Shrimp Paste
  12. Take 2-5 g Coriander Powder
  13. Make ready 2-5 g Cumin Powder
  14. Prepare 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. Prepare 2-5 Kaffir Lime Leaves
  20. Take as needed Cooking Oil
  21. Get [Optional]
  22. Make ready 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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