Prik Khing - Thai Red Curry Chicken Recipe

Prik Khing - Thai Red Curry Chicken

From jaeleepoms 16 years ago

This is one of my favorite Thai dishes. It says one serving, but it's a large serving. If you double this, it'll probably feed 4.

Stir fry the curry paste for a short while, until the mixture becomes aromatic, and a little oil is driven out of the paste by the cooking process.
Add the chicken and stir fry briefly, until it just begins to turn whitish. (You also can use tofu, shrimp, pork, or beef instead of chicken)
Add the remaining ingredients, stir until it is heated through, and taste for flavor balance.
Serve with steamed jasmine rice, and garnish with lime and basil leaves.

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dragonfyre13 14 years ago
I know this makes it a bit more traditional Thai, but throw in a sliced bell pepper if you have one about 3-5 minutes before pulling it off the heat. Earlier if you like softer bell peppers (I generally throw it on about 10 minutes before, since I like mine almost stewed). VERY tasty.
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" It was excellent "
danieljdavis ate it and said...
This is simply amazing. We used a tablespoon of Maesri brand panag curry paste for a double portion, and it was plenty hot for us Americans.
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bondc 16 years ago
I use one can of curry paste to one can of coconut milk. I like it painfully hot.
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jaeleepoms 16 years ago
I'm so bad about rating because I like it spicy. I would probably say 3 stars - to make it hotter, add some Thai chile or chile oil. You also can cheat and get the "Prik Khing" paste in a can in the international section of your grocery (or you may have to go to an international or asian store for that).
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dancegypsy67 16 years ago
I'm not as experienced with curry pastes as I hope to become. How many "Thai heat stars" would you give this dish?
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jaeleepoms Mason, OH

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Reviewed by 2 people

This is simply amazing. We used a tablespoon of Maesri brand panag curry paste for a double portion, and it was plenty hot for us Americans.

danieljdavis in Birmingham loved it