Thai Red Curry Chicken (Pad Prik/Paprik). Pad prik khing is a Thai dry red curry made with chicken and green beans. It is usually served with steamed jasmine rice and a fried or salted egg. This recipe is a very quick and delicious meal to make which is perfect for a mid week dinner.

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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 is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. We can prepare Thai Red Curry Chicken (Pad Prik/Paprik) using 24 active ingredients as well as 4 steps. Below is exactly how we achieve.

Materials for making of Thai Red Curry Chicken (Pad Prik/Paprik)

Instructions. 400 g of Chicken Meat.
Directions. of [Marinade].
Guidelines. 1 Tbsp of Fish Sauce.
Step by step. of [Thai Red Curry Paste] - blend/pounded.
Directions. 20 g of Dried Chilli (rehydrate, deseed).
Step by step. 20 g of Galangal.
Guidelines. 30 g of Garlic.
Directions. 20 g of Fresh Coriander Stems/Roots.
Guidelines. 20 g of Ginger.
Instructions. 30 g of Fresh Lemongrass.
Directions. 20 g of Shrimp Paste.
Instructions. 2-5 g of Coriander Powder.
Guidelines. 2-5 g of Cumin Powder.
Detaile. 2-5 g of White Pepper Powder.
Instructions. 2 g of Salt.
Detaile. 1 Tbsp of Key/Kaffir Lime Peel.
Instructions. of [For Stir Fry].
Step by step. 50 g of Long Beans (or any veggie of your choice).
Instructions. 2-5 of Kaffir Lime Leaves.
Directions. as needed of Cooking Oil.
Directions. of [Optional].
Instructions. 2-5 g of Fennel Powder (for Paste).
Instructions. 2 Tbsp of Palm Sugar (for Stir Fry).
Detaile. as needed of Juice from 1 Key/Kaffir Lime (for Stir Fry).

Coconut milk and curry paste make an irresistible sauce. Prik King Paste is a paste made with chili, lemongrass, kaffir leaf and a lot of other ingredients mixed together in a paste to suit the dry style of Prik King curry. 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.

How to Process 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..

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. In developing the recipe, the biggest challenge was figuring out the best way to cook the chicken. The Thai red curry paste forms the base of flavor for this gai pad prik gaeng (chicken fried with red curry paste ไก่ผัดพริกแกง).

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