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." Recipe is from All Recipes.
- 3 large dried hot red chili peppers
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon coriander seed
- 1⁄2 teaspoon ground mace
- 2 tablespoons galangal, peeled and chopped
- 2 tablespoons lemongrass, thinly sliced
- 1 teaspoon salt
- 1 shallot, chopped
- 2 garlic cloves, chopped
- 2 teaspoons fermented shrimp paste
- 1 tablespoon fresh turmeric, root peeled and chopped
- 2 tablespoons fish sauce
- 3 tablespoons palm sugar
- 2⁄3 lb chicken breast, skinless, boneless, cut into cubes
- 2 tablespoons vegetable oil
- 2 cups water
- 1⁄2 cup roasted peanuts
- 1 piece fresh ginger (2 inch)
- 2 tablespoons tamarind juice
- 2 tablespoons roasted peanuts
- 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.