This is a recipe which was given to my mom by one of our Thai neighbours when my dad was posted in Tanah Merah, Kelantan. It is unlike the padprik chicken which is usually sold in Thai Restaurants in Malaysia. I was made to understand this is authentic Southern Thai recipe for padprik chicken. It's a simple one pot dish which does not require much effort but tastes delicious. Needless to say it is one of my family's fav dish. So, I'm sharing the recipe here with you and also uploaded the pic of the padprik chicken which I cooked today for our lunch. Happy cooking & Enjoy!
Padprik Chicken Recipe
- You can either use chicken pieces which have been cut into desired sizes or thinly sliced chicken breasts. Marinate with salt and tumeric powder for about 30 minutes
- Blend together : dried red chillies, birds eye chillies, 1 inch galangal, 1 stalk lemon grass, 1 onion, 3 cloves garlic. The number of dried chillies and birds eye chillies depends on how hot you want the dish to be.
- 3 tablespoon nam pla sauce (thai fish sauce), palm sugar/demerara sugar/white sugar, juice from 1 whole lime, kaffir lime leaves
- sliced tomatoes
Fry the chicken in a wok till 3/4 cooked in oil, then take the chicken out of the oil and set it aside.
Using the same wok and with the remaining oil, fry the blended ingredients till fragrant.
Then mix the chicken with the ingredients frying in the wok. Stir fry them thoroughly.
Then add the nam pla sauce, sugar, lime juice into the mix and season according to taste.
Finally add the sliced tomatoes and kaffir lime leaves and stir fry for 5 minutes before taking the wok off the stove.
Voila! it's ready.
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