Simple Way to Make Jamie Oliver Thai Red Curry Chicken (Pad Prik/Paprik)

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, thai red curry chicken (pad prik/paprik). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Thai Red Curry Chicken (Pad Prik/Paprik) is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Thai Red Curry Chicken (Pad Prik/Paprik) is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have thai red curry chicken (pad prik/paprik) using 24 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Thai Red Curry Chicken (Pad Prik/Paprik):

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