Monday, February 8, 2021

Easiest Way to Make Ultimate Thai Red Curry Chicken (Pad Prik/Paprik)

Tante Gaul

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Thai Red Curry Chicken (Pad Prik/Paprik)

Before you jump to Thai Red Curry Chicken (Pad Prik/Paprik) recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Conserve Money In The Kitchen.

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We hope you got benefit from reading it, now let's go back to thai red curry chicken (pad prik/paprik) recipe. 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 prepare Thai Red Curry Chicken (Pad Prik/Paprik):

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

Steps 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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