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

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, thai red curry chicken (pad prik/paprik). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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

To begin with this recipe, we must 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 that.

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

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