Recipe Inspiration

Thai Red Curry Chicken (Pad Prik/Paprik).

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make 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 bit unique. This will be really delicious.

Thai Red Curry Chicken (Pad Prik/Paprik) is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They're nice and they look fantastic. Thai Red Curry Chicken (Pad Prik/Paprik) is something which I've loved my whole life.

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