Recipe of Award-winning Thai Red Curry Chicken (Pad Prik/Paprik)

Thai Red Curry Chicken (Pad Prik/Paprik).

Hello everybody, it's Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, thai red curry chicken (pad prik/paprik). It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Thai Red Curry Chicken (Pad Prik/Paprik) is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, 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 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 it.

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

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