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The ingredients needed to prepare Thai Red Curry Chicken (Pad Prik/Paprik):
- Provide 400 g of Chicken Meat.
- Provide of [Marinade].
- Prepare 1 Tbsp of Fish Sauce.
- Use of [Thai Red Curry Paste] - blend/pounded.
- Take 20 g of Dried Chilli (rehydrate, deseed).
- Get 20 g of Galangal.
- Prepare 30 g of Garlic.
- You need 20 g of Fresh Coriander Stems/Roots.
- Prepare 20 g of Ginger.
- You need 30 g of Fresh Lemongrass.
- Take 20 g of Shrimp Paste.
- You need 2-5 g of Coriander Powder.
- Take 2-5 g of Cumin Powder.
- Get 2-5 g of White Pepper Powder.
- Use 2 g of Salt.
- You need 1 Tbsp of Key/Kaffir Lime Peel.
- Provide of [For Stir Fry].
- Provide 50 g of Long Beans (or any veggie of your choice).
- Provide 2-5 of Kaffir Lime Leaves.
- You need as needed of Cooking Oil.
- Use of [Optional].
- Use 2-5 g of Fennel Powder (for Paste).
- Provide 2 Tbsp of Palm Sugar (for Stir Fry).
- Take as needed of 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..
This Thai chicken curry is case in point. In developing the recipe, the biggest challenge was figuring out the best way to cook the chicken. Add the chicken, turn up the heat to medium-high, and start stir frying constantly, mix the chicken with the curry paste. When the chicken is fully cooked, add the beans and red pepper. Stir quickly until everything is mixed together.
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