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

Thai Red Curry Chicken (Pad Prik/Paprik) Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “Thai Red Curry Chicken (Pad Prik/Paprik)" recipe we have found until now. This will be smell and look delicious.

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

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

Thai Red Curry Chicken (Pad Prik/Paprik) instructions

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..