I love this dish. It's called Chiang Mai Curry with Chicken. I learnt this when I was at the 'Chiang Mai Thai Cookery School'in Thailand. The reason it is healthier than the other Thai curries is that it doesn't contain coconut milk. I usually whip this dish up when friends come a-calling and they love it! It can be a tad spicey- it all depends on the type of red curry paste you use. It's really easy to prepare (takes about 10 minutes, the rest of the time is the marinating time.
My Private Note
Units: US | Metric
- 2 cups chicken breasts, -cut into 1 inch pieces
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar (or dark brown sugar)
- 1 teaspoon normal curry powder
- 2 tablespoons oil
- 3 tablespoons Thai red curry paste
- 1 cup water (less if you like a thicker sauce, more if you like a watery sauce)
- 3 tablespoons roasted peanuts
- 1/2 cup fresh ginger, -skin removed and cut into strips
- 3 tablespoons tamarind juice
- 1Mix chicken with curry paste, fish sauce, palm sugar and curry powder. Mix well. And leave for 30minutes (or longer).
- 2Put oil in a wok and saute the chicken and marinade until the outside of the chicken starts to turn white.
- 3Add water and bring it to the boil.
- 4Add 3/4 of the peanuts, 3/4 of the ginger and tamarind juice. Simmer for 10 minutes until the sauce becomes thick (add more water if the sauce is too thick).
- 5Garnish with remaining slices of ginger and peanuts.
- 6Serve with steaming rice.
Browse Our Top Curries Recipes
Nutritional Facts for Healthier, Easy Thai Chicken Curry- Chiang Mai Style
Serving Size: 1 (104 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 319.6
- Calories from Fat 218
- Total Fat 24.2 g
- Saturated Fat 3.5 g
- Cholesterol 0.0 mg
- Sodium 1565.0 mg
- Total Carbohydrate 22.5 g
- Dietary Fiber 2.4 g
- Sugars 14.5 g
- Protein 6.4 g
The following items or measurements are not included:
Thai red curry paste