Step-by-Step Guide to Make Speedy Thai Red Curry Chicken (Pad Prik/Paprik)

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, thai red curry chicken (pad prik/paprik). One of my favorites. This time, I am going to make it a little bit unique. 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 every day. It’s simple, it’s fast, it tastes delicious. Thai Red Curry Chicken (Pad Prik/Paprik) is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this 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 cook that.

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

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