Recipe of Speedy Thai Red Curry Chicken (Pad Prik/Paprik)

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23 Dec, 2021

Thai Red Curry Chicken (Pad Prik/Paprik).

Hey everyone, it's John, 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. For mine, 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 meals on earth. It is appreciated by millions daily. It's simple, it is fast, it tastes delicious. They are fine and they look wonderful. Thai Red Curry Chicken (Pad Prik/Paprik) is something that I've loved my entire life.

To get started with this particular 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 can achieve that.

The ingredients needed to make Thai Red Curry Chicken (Pad Prik/Paprik):

{Take 400 g of Chicken Meat.
{Take of [Marinade].
{Prepare 1 Tbsp of Fish Sauce.
{Make ready of [Thai Red Curry Paste] - blend/pounded.
{Take 20 g of Dried Chilli (rehydrate, deseed).
{Make ready 20 g of Galangal.
{Prepare 30 g of Garlic.
{Make ready 20 g of Fresh Coriander Stems/Roots.
{Prepare 20 g of Ginger.
{Take 30 g of Fresh Lemongrass.
{Get 20 g of Shrimp Paste.
{Make ready 2-5 g of Coriander Powder.
{Get 2-5 g of Cumin Powder.
{Get 2-5 g of White Pepper Powder.
{Take 2 g of Salt.
{Get 1 Tbsp of Key/Kaffir Lime Peel.
{Take of [For Stir Fry].
{Make ready 50 g of Long Beans (or any veggie of your choice).
{Prepare 2-5 of Kaffir Lime Leaves.
{Make ready as needed of Cooking Oil.
{Take of [Optional].
{Get 2-5 g of Fennel Powder (for Paste).
{Get 2 Tbsp of Palm Sugar (for Stir Fry).
{Take as needed of Juice from 1 Key/Kaffir Lime (for Stir Fry).

Instructions to make Thai Red Curry Chicken (Pad Prik/Paprik):

MARINADE: marinate the chicken in Fish Sauce for 30 minutes or more..
CHICKEN: When ready, heat 2-3 Tbsp of Cooking Oil until hot. Fry the Chicken until brown all over, remove and set aside..
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..
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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