Northern Thai Curry with Chicken and Peanuts recipe
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Ingredients
- 3 large, dried red chile peppers ½ teaspoon cumin ½ teaspoon turmeric powder ½ teaspoon coriander seed ½ teaspoon ground mace 2 tablespoons peeled and chopped galangal 2 tablespoons thinly sliced lemon grass 1 teaspoon salt 1 shallot, chopped 2 cloves garlic, chopped 2 teaspoons fermented shrimp paste 1 tablespoon peeled and chopped fresh turmeric root 2 tablespoons fish sauce 3 tablespoons palm sugar ⅔ pound skinless, boneless chicken breast, cut into cubes 2 tablespoons vegetable oil 2 cups water ½ cup roasted peanuts 1 (2 inch) piece fresh ginger, peeled and julienned 2 tablespoons tamarind juice 2 tablespoons roasted peanuts
Nutrition Info
- 363.5 caloriescarbohydrate: 23.2 gcholesterol: 47.6 mgfat: 20.7 gfiber: 2.5 gprotein: 23.8 gsaturatedFat: 3.3 gservingSize: -sodium: 1363.9 mgsugar: 11.6 gtransFat: : -unsaturatedFat: : -
Directions Northern Thai Curry with Chicken and Peanuts
Directions
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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.
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.
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.
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.