How to Cook Perfect Thai Red Curry Chicken (Pad Prik/Paprik)

Thai Red Curry Chicken (Pad Prik/Paprik).

Thai Red Curry Chicken (Pad Prik/Paprik) You can cook Thai Red Curry Chicken (Pad Prik/Paprik) using 24 ingredients and 4 steps. Here is how you achieve it.

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

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

Thai Red Curry Chicken (Pad Prik/Paprik) step by step

  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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