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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special 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 popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Thai Red Curry Chicken (Pad Prik/Paprik) is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin 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 cook it.

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