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Thai Red Curry Chicken (Pad Prik/Paprik)
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 Methods To Live Green And Conserve Money In The Kitchen.

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A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. When you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F as well as 0F. Another way to save electricity is to keep the condenser clean, because the motor won’t have to run as often.

The kitchen alone gives you many small means by which energy and money can be saved. Efficient living is actually something we can all perform, without difficulty. It’s about being functional, most of the time.

We hope you got benefit from reading it, now let’s go back to thai red curry chicken (pad prik/paprik) recipe. To cook thai red curry chicken (pad prik/paprik) you only need 24 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Thai Red Curry Chicken (Pad Prik/Paprik):
  1. Prepare 400 g Chicken Meat
  2. Prepare [Marinade]
  3. You need 1 Tbsp Fish Sauce
  4. Get [Thai Red Curry Paste] - blend/pounded
  5. Provide 20 g Dried Chilli (rehydrate, deseed)
  6. Prepare 20 g Galangal
  7. Use 30 g Garlic
  8. Use 20 g Fresh Coriander Stems/Roots
  9. Take 20 g Ginger
  10. Get 30 g Fresh Lemongrass
  11. Prepare 20 g Shrimp Paste
  12. Take 2-5 g Coriander Powder
  13. Get 2-5 g Cumin Powder
  14. You need 2-5 g White Pepper Powder
  15. Provide 2 g Salt
  16. Provide 1 Tbsp Key/Kaffir Lime Peel
  17. Use [For Stir Fry]
  18. Get 50 g Long Beans (or any veggie of your choice)
  19. You need 2-5 Kaffir Lime Leaves
  20. Get as needed Cooking Oil
  21. Take [Optional]
  22. Use 2-5 g Fennel Powder (for Paste)
  23. Provide 2 Tbsp Palm Sugar (for Stir Fry)
  24. Prepare as needed 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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