Recipe: Delicious Thai Red Curry Chicken (Pad Prik/Paprik)

Thai Red Curry Chicken (Pad Prik/Paprik). Great recipe for Thai Red Curry Chicken (Pad Prik/Paprik). The Pad Prik that is which is sold by hawker stalls where I live, really doesn't do the actual dish justice. Authentic version uses Coriander Roots, Coriander, Cumin and White Pepper Seeds as well Kaffir Lime Peel.

This recipe is a very quick and delicious meal to make which is perfect for a mid week dinner. The first time I heard of this dish was back when I was in uni and waitressing at a Thai restaurant. Thai Red Curry Chicken (Pad Prik/Paprik) instructions. You can have Thai Red Curry Chicken (Pad Prik/Paprik) using 24 ingredients and 4 steps. Here is how you cook that.

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

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

Fry the Chicken until brown all over, remove and set aside. Thai red curry chicken is a quick and delicious soup with chicken, onions, and bell peppers. If you like, add Thai basil leaves. The Thai red curry paste forms the base of flavor for this gai pad prik gaeng (chicken fried with red curry paste ไก่ผัดพริกแกง).

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..

Usually stir fried with chicken or beef and personally I love with beef because the pungent spicy red curry and green beans goes SO well with beef! I'm SO excited today because I'm about to share my new FAV Thai food, Pan Prik King recipe with you!!. Red Curry Paste is made for the more liquid style Thai Red Curry which is saucier and not so dry, often cooked with coconut milk. The two pastes are NOT the same and their tastes. Add the chicken, turn up the heat to medium-high, and start stir frying constantly, mix the chicken with the curry paste.