Thai Dry Red Chicken Curry (Pad Prik King) Recipe

A common Thai street food is a must-order for those who prefer their meal spicy with a burst of Thai curry flavour. This stir-fry recipe is easy and quick to achieve, with the flexibility for you to use whatever protein and vegetables you have. Best served with freshly steamed jasmine rice.

Ingredients

INGREDIENTS: RED CURRY PASTE (300g: 20 PORTIONS)

Item	Cost
Dried Chili, cut and soaked in hot water for 20 minutes	20 strings
Garlic	18 cloves
Shallots	10
Lemongrass	8 stalks
Coriander Leaf Root	6 stalks
Galangal	4 inches
Whole White Peppercorn	30 g
Cumin Powder	1 tsp
Coriander Powder	1 tsp
Belacan	1 tsp
Lime Juice	¼ cup
Cooking Oil	¼ cup
TUMIX® Chicken Stock	1 tsp

INGREDIENTS: PAD PRIK CHICKEN

Item	Cost
Boneless Chicken Thigh, cut cube	600 g
Fish Sauce	5 tsp
Cooking Oil	¼ cup
TUMIX® Chicken Stock	1 tbsp
Water	½ cup
Palm Sugar, minced	80 g
Green Bird’s Eye Chilies, cut slanting	5
Long Beans, cut into 2 cm, blanched	2 strings
Carrot, cut into matchstick, blanched	60 g
Young Corn, cut into 2, blanched	4 stalks
Kaffir Lime Leaf, deveined and sliced	5 pcs

Method

METHOD: RED CURRY PASTE

Grind finely all ingredients except for cooking oil and TUMIX^® Chicken using food processor.
Heat up cooking oil in a wok and stir-fry grinded ingredient until oil rise on top.
Ready to use.

METHOD: PAD PRIK CHICKEN

Marinate chicken with 2 tsp fish sauce for 30 minutes at room temperature.
Heat up cooking oil in a wok and stir fry marinated chicken until half cook. Transfer to other container.
In the same wok, add in 100g red curry paste and stir fry until fragrant. Add in water, palm sugar, green bird’s eye chili and let it simmer until palm sugar dissolve.
Add in chicken, long beans, carrot, young corn and kaffir lime leaf. Stir-fry until chicken is fully-cooked.
Season with TUMIX^® Chicken and add in 3 tbsp fish sauce.
Ready to serve.