Easiest Way to Prepare Any-night-of-the-week Thai Red Curry Chicken (Pad Prik/Paprik)

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, thai red curry chicken (pad prik/paprik). It is one of my favorites. 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 popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Thai Red Curry Chicken (Pad Prik/Paprik) is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to first 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 it.

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

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