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The ingredients needed to make Thai Red Curry Chicken (Pad Prik/Paprik):
- Prepare 400 g Chicken Meat
- Prepare [Marinade]
- You need 1 Tbsp Fish Sauce
- Take [Thai Red Curry Paste] - blend/pounded
- Prepare 20 g Dried Chilli (rehydrate, deseed)
- Use 20 g Galangal
- Prepare 30 g Garlic
- Get 20 g Fresh Coriander Stems/Roots
- Provide 20 g Ginger
- Use 30 g Fresh Lemongrass
- Use 20 g Shrimp Paste
- Provide 2-5 g Coriander Powder
- Use 2-5 g Cumin Powder
- Get 2-5 g White Pepper Powder
- Get 2 g Salt
- Prepare 1 Tbsp Key/Kaffir Lime Peel
- Take [For Stir Fry]
- You need 50 g Long Beans (or any veggie of your choice)
- Provide 2-5 Kaffir Lime Leaves
- Get as needed Cooking Oil
- Prepare [Optional]
- Take 2-5 g Fennel Powder (for Paste)
- You need 2 Tbsp Palm Sugar (for Stir Fry)
- You need as needed Juice from 1 Key/Kaffir Lime (for Stir Fry)
Instructions to make Thai Red Curry Chicken (Pad Prik/Paprik):
- MARINADE: marinate the chicken in Fish Sauce for 30 minutes or more.
- CHICKEN: When ready, heat 2-3 Tbsp of Cooking Oil until hot. Fry the Chicken until brown all over, remove and set aside.
- 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.
- ASSEMBLY: Then add the Chicken and mix well. Cook until the Curry Paste is dry. Serve with cooked rice and fried egg.
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. (TESTED & PERFECTED RECIPE) This fragrant thai red curry chicken comes together in less How To Make Thai Chicken Curry. Heat the oil over medium-low heat in a large nonstick pan. I also had pad Thai noodles which I used instead of rice.
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