How to Best At Home Thai Red Curry Chicken (Pad Prik/Paprik)

Share on Tumblr
Share on Pinterest
Share on WhatsApp
How to Best At Home Thai Red Curry Chicken (Pad Prik/Paprik)
Page content

How to Best At Home Thai Red Curry Chicken (Pad Prik/Paprik) Delicious, fresh and tasty.

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.

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.

You can have Thai Red Curry Chicken (Pad Prik/Paprik) using 24 ingredients and 4 steps. Here is how you achieve it.

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

  1. It’s 400 g of Chicken Meat.

  2. You need of [Marinade].

  3. It’s 1 Tbsp of Fish Sauce.

  4. Prepare of [Thai Red Curry Paste] - blend/pounded.

  5. It’s 20 g of Dried Chilli (rehydrate, deseed).

  6. You need 20 g of Galangal.

  7. You need 30 g of Garlic.

  8. Prepare 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. Prepare 2-5 g of Coriander Powder.

  13. You need 2-5 g of Cumin Powder.

  14. You need 2-5 g of White Pepper Powder.

  15. Prepare 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. It’s 2-5 of Kaffir Lime Leaves.

  20. You need as needed of Cooking Oil.

  21. You need of [Optional].

  22. Prepare 2-5 g of Fennel Powder (for Paste).

  23. It’s 2 Tbsp of Palm Sugar (for Stir Fry).

  24. Prepare as needed of Juice from 1 Key/Kaffir Lime (for Stir Fry).

Coconut milk and curry paste make an irresistible sauce.

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.

Thai Red Curry Chicken (Pad Prik/Paprik) step by step

  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..

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.

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.