This recipe is a coconut milk-less curry deep with the flavors of Northern Thailand. The curry paste includes lots of dry spices and is finished with peanuts to give it a nice crunch.
Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
364 Calories
Recipe Instructions
Step 1
Place the chili peppers in a bowl; pour enough water over the chili peppers to cover. Allow the peppers to soak until softened, about 10 minutes; drain. Chop the peppers and set aside.
Step 2
Grind the cumin, turmeric, coriander, and mace using a mortar and pestle into a fine powder. Add the galangal, lemon grass, salt, shallot, garlic, shrimp paste, fresh turmeric, and reconstituted chile peppers and grind into a paste. Stir the fish sauce and palm sugar into the paste. Transfer to a large bowl.
Step 3
Add the chicken to the paste and toss to coat the chicken evenly; allow to marinate for at least 20 minutes, or up to 24 hours in the refrigerator.
Step 4
Heat the oil in a large skillet over medium heat; cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes. Stir the water, 1/2 cup peanuts, ginger, and tamarind juice into the chicken, bring to a simmer, and cook until thickened, 20 to 30 minutes. You can also cook this at a lower temperature for up to 2 hours. Garnish with 2 tablespoons peanuts to serve.
Ingredients
1 teaspoon salt
2 tablespoons vegetable oil
2 cups water
½ teaspoon ground mace
2 cloves garlic, chopped
2 tablespoons tamarind juice
1 shallot, chopped
½ teaspoon cumin
2 tablespoons fish sauce
½ cup roasted peanuts
½ teaspoon turmeric powder
2 tablespoons thinly sliced lemon grass
2 tablespoons peeled and chopped galangal
2 tablespoons roasted peanuts
½ teaspoon coriander seed
3 tablespoons palm sugar
3 large, dried red chile peppers
2 teaspoons fermented shrimp paste
1 tablespoon peeled and chopped fresh turmeric root
⅔ pound skinless, boneless chicken breast, cut into cubes
1 (2 inch) piece fresh ginger, peeled and julienned
