Hello everybody, it’s Drew, 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 food recipes. For mine, I’m gonna 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 current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. 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 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):
- Make ready 400 g Chicken Meat
- Make ready [Marinade]
- Prepare 1 Tbsp Fish Sauce
- Get [Thai Red Curry Paste] - blend/pounded
- Take 20 g Dried Chilli (rehydrate, deseed)
- Prepare 20 g Galangal
- Take 30 g Garlic
- Prepare 20 g Fresh Coriander Stems/Roots
- Prepare 20 g Ginger
- Prepare 30 g Fresh Lemongrass
- Take 20 g Shrimp Paste
- Get 2-5 g Coriander Powder
- Prepare 2-5 g Cumin Powder
- Make ready 2-5 g White Pepper Powder
- Make ready 2 g Salt
- Take 1 Tbsp Key/Kaffir Lime Peel
- Take [For Stir Fry]
- Get 50 g Long Beans (or any veggie of your choice)
- Get 2-5 Kaffir Lime Leaves
- Get as needed Cooking Oil
- Take [Optional]
- Take 2-5 g Fennel Powder (for Paste)
- Prepare 2 Tbsp Palm Sugar (for Stir Fry)
- Take as needed 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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